Maki Sushi with Pumpkin and Wild Salmon
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
55
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 55 cal. | (3 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 63 mg | (2 %) | ||
| Calcium | 7 mg | (1 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 1 toasted Nori seaweed
- 50 grams pickled Pumpkin
- 100 grams fresh Salmon
- 125 grams cooked Sushi rice
- 1 tsp Wasabi
Preparation steps
1.
Cut nori in half.
2.
Drain pumpkin and cut into small strips or pieces. Cut salmon fillet into 1 cm (approximately 1/2-inch) thick strips.
3.
Place halved nori on rolling mat. Spread half of the sushi rice on nori, leaving narrow margin from above. Spread half of wasabi and place half of pumpkin and salmons strips on one side of rice. Using a rolling mat, roll nori sheet. Slightly moisten the open margin of nori and gently press to secure the roll. Cut sushi roll into 6 pieces. Repeat with the remaining ingredients. Serve.
