Low-Cal Fingerfood
Nigiri with Potato and Salmon
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1022
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,022 cal. | (49 %) | ||
| Protein | 42.39 g | (43 %) | ||
| Fat | 10.14 g | (9 %) | ||
| Carbohydrates | 195.25 g | (130 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 27.71 g | (92 %) |
more nutritional values
| Vitamin A | 9,976.37 mg | (1,247,046 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin B₁ | 1.05 mg | (105 %) | ||
| Vitamin B₂ | 1.02 mg | (93 %) | ||
| Niacin | 24.48 mg | (204 %) | ||
| Vitamin B₆ | 3.34 mg | (239 %) | ||
| Folate | 385.62 μg | (129 %) | ||
| Pantothenic acid | 7.74 mg | (129 %) | ||
| Biotin | 11.23 μg | (25 %) | ||
| Vitamin B₁₂ | 3.05 μg | (102 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 3,625.41 mg | (91 %) | ||
| Calcium | 473.88 mg | (47 %) | ||
| Magnesium | 324.78 mg | (108 %) | ||
| Iron | 14.36 mg | (96 %) | ||
| Zinc | 3.32 mg | (42 %) | ||
| Saturated fatty acids | 1.62 g | |||
| Cholesterol | 71 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Peel the sweet potatoes, rinse and cook in the steamer over boiling salted water until soft (about 20 minutes). Meanwhile, blanch the chives, drain, rinse with cold water, and spread on a clean kitchen towel to dry. Cut the salmon fillet into 20 slices or pieces.
2.
Let the sweet potatoes cool shortly and pat dry. Spread each piece of salmon on one side with wasabi and place in your hand. Place a sweet potato over each salmon piece (on the wasabi side) and press lightly. Turn the nigiri sushi and place transversely on a plate.
3.
Tie the salmon and sweet potato together with chives straws. Serve the nigiri sushi with the potato side down. To taste, sprinkle with herbs. Serve with wasabi paste separately.
