Nigiri Sushi with Shrimp Or Salmon
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
433
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 509 mg | (13 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 94 μg | (47 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the nigiri sushi with salmon
- 150 grams fresh Salmon
- 2 tsps Wasabi
- 150 grams prepared Sushi rice
- For the nigiri sushi with shrimp
- 8 fresh Shrimp tails (about 30 grams or 1 ounce, ready to cook)
- salt
- 3 Tbsps Rice vinegar
- 2 tsps Wasabi
- 150 grams prepared Sushi rice
Preparation steps
1.
For the nigiri sushi with salmon: Cut chilled salmon fillet diagonally into 8 very thin and uniform slices, about 3x5 cm (approximately 1 1/5x2 inches). Coat one side of each slice with wasabi paste.
2.
Use moist hands to form 8 small rectangular blocks out of the rice. Top with fish slices and press lightly.
3.
For the nigiri sushi with shrimp: Boil shrimp in salted water over low heat for about 2 to 3 minutes. Drain and rinse with cold water. Butterfly shrimp and marinate in rice vinegar for 3 minutes. Remove and pat dry. Coat undersides of with wasabi paste.
4.
Use moist hands to form 8 small rectangular blocks out of the rice. Top with shrimp and press lightly. If possible, serve immediately.
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