Salmon Maki

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Salmon Maki
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Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
304
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie304 cal.(14 %)
Protein13.36 g(14 %)
Fat3.5 g(3 %)
Carbohydrates53.89 g(36 %)
Sugar added0.52 g(2 %)
Roughage0.76 g(3 %)
Vitamin A71.38 mg(8,923 %)
Vitamin D0.89 μg(4 %)
Vitamin E0.68 mg(6 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.32 mg(29 %)
Niacin6.99 mg(58 %)
Vitamin B₆0.4 mg(29 %)
Folate45.75 μg(15 %)
Pantothenic acid1.59 mg(27 %)
Biotin3.43 μg(8 %)
Vitamin B₁₂1.39 μg(46 %)
Vitamin C6.87 mg(7 %)
Potassium379.12 mg(9 %)
Calcium27.29 mg(3 %)
Magnesium34.24 mg(11 %)
Iron1.27 mg(8 %)
Iodine0.15 μg(0 %)
Zinc1.31 mg(16 %)
Saturated fatty acids0.61 g
Cholesterol41.13 mg

Ingredients

for
16
For the maki
1 kilogram cooked Sushi rice
salt
sugar
1 handful
1 tsp vegetable oil
4 scallions
½ Cucumber
200 grams Salmon
8 Nori seaweed
50 grams Trout roe (or salmon caviar)
For preparing
Rice vinegar (for shaping)
Wasabi paste (for brushing)
soy sauce
For the rice
400 grams Sushi rice
600 milliliters water
1 pc Kombu seaweed (seaweed, approx 8x8 cm)
4 Tbsps Rice vinegar
½ tsp salt
1 tsp sugar
How healthy are the main ingredients?
SalmonsugarsaltsugarCucumbersoy sauce

Preparation steps

1.

For the maki: Rinse mushrooms and season with salt and sugar. Heat oil in a pan and cook mushrooms. Remove from heat and let cool. Rinse scallions, cut in half and quarter, depending on size. Rinse cucumber and cut in half lengthwise and remove seeds. Julienne cucumber and salmon and cut into 5 cm long strips. Blanch scallions for 15 minutes and shock in cold water. Cut nori sheets in half. Combine 1 cup water and 1 cup vinegar and soak nori, shiny side down. Remove and add a damp tablespoon of rice. Top with a little wasabi paste, 1 strip salmon, cucumber, mushrooms and scallions. Roll up and top with roe.

2.

For the rice: Rinse rice with cold water until water runs clear.

3.

Boil rice, water and seaweed in a saucepan over high heat, then covered and cook for about 10 minutes over very low heat. Remove from heat and let rice sit for 3 to 5 minutes.

4.

Stir in rice vinegar and season with salt and sugar.

5.

Pour rice in a bowl and remove seaweed. Stir with chopsticks and air out until shiny.

Use when preparing maki. Slice maki and serve with soy sauce.