Pickled Vegetable Sushi
Pickled Vegetable Sushi - Japanese classic in a handy sandwich format - perfect to take along!
Healthy, because
Even smarter
Nutritional values
This sushi "sandwich" with pickled vegetables becomes a real fit food thanks to algae. Unlike other seawater algae, nori does not contain alarmingly high amounts of iodine. Red cabbage and carrots contain many secondary plant compounds that act as antioxidants to protect the body's cells from damage by free radicals.
Rice vinegar, mirin and nori seaweed are available in Asian stores or well-stocked supermarkets or organic food stores. If you would like to vary the sushi sandwich with pickled vegetables, you can replace the red cabbage with white cabbage, for example, or use baby spinach or lettuce instead of iceberg lettuce.
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 25.2 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 456 mg | (11 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 7 ¼ ozs Red cabbage
- 2 carrots
- 1 garlic clove
- 3 ¼ ozs Rice vinegar
- ¾ oz Raw cane sugar (2 TBSP.)
- salt
- 1 pinch Red pepper flakes
- 7 ¼ ozs Sushi rice
- 1 ½ Tbsps Mirin (Japanese rice wine)
- 4 sheets Nori seaweed
- 4 sheets Iceberg lettuce
- 1 tsp Wasabi paste
- ¾ oz black Sesame seeds (2 TBSP.)
- 2 Tbsps soy sauce
Kitchen utensils
Preparation steps
Clean red cabbage, wash and slice into fine strips. Clean, peel and wash carrots and also cut into fine strips. Peel and finely chop the garlic. Put the vegetables in a bowl.
Put 3 TBSP of rice vinegar, sugar, salt, garlic, and 1 pinch of chili flakes in a small pot with 4 ounces of water. Heat liquid over low heat until sugar and salt dissolve, then bring to a boil and pour the liquid into the vegetables. Mix everything together well and leave to marinate, covered, in the refrigerator for 1 hour.
Meanwhile, add rice to a pot with 14 ounces of water and bring it to a boil, stirring occasionally. Cook the rice for 2 minutes in the open pot over low heat. Then cover and cook over the lowest heat for 15 minutes until it has completely absorbed the water. Remove the pot from the heat, place a tea towel between the pot and the lid and let the rice stand for 10 minutes.
Meanwhile, add mirin, remaining rice vinegar and 1 pinch of salt to a saucepan. Heat and stir until salt is dissolved. Place sushi rice in a bowl, spread apart slightly to cool more quickly. Stir in vinegar mixture, cover rice with a damp kitchen towel and let cool completely.
After the marinating time, drain the vegetables. Cut the rice into eighths and form 1 eighth into a diamond about 1/2 inch thick on the center of a nori sheet. Wash lettuce leaves and shake dry. Spread 1⁄4 tsp wasabi on the rice. Place 1 lettuce leaf on top and trim off any overhanging edges. Top each with 1 layer of vegetables. Form 1 more eighth of the rice into a diamond, place on top, fold up the four corners of the nori, and seal with 1 drop of water. Repeat the process to form 3 more sandwiches.
To serve, cut in half and serve with black sesame seeds and soy sauce.
