Salmon Maki
Nutritional values
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 13.36 g | (14 %) | ||
| Fat | 3.5 g | (3 %) | ||
| Carbohydrates | 53.89 g | (36 %) | ||
| Sugar added | 0.52 g | (2 %) | ||
| Roughage | 0.76 g | (3 %) |
| Vitamin A | 71.38 mg | (8,923 %) | ||
| Vitamin D | 0.89 μg | (4 %) | ||
| Vitamin E | 0.68 mg | (6 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 6.99 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 45.75 μg | (15 %) | ||
| Pantothenic acid | 1.59 mg | (27 %) | ||
| Biotin | 3.43 μg | (8 %) | ||
| Vitamin B₁₂ | 1.39 μg | (46 %) | ||
| Vitamin C | 6.87 mg | (7 %) | ||
| Potassium | 379.12 mg | (9 %) | ||
| Calcium | 27.29 mg | (3 %) | ||
| Magnesium | 34.24 mg | (11 %) | ||
| Iron | 1.27 mg | (8 %) | ||
| Iodine | 0.15 μg | (0 %) | ||
| Zinc | 1.31 mg | (16 %) | ||
| Saturated fatty acids | 0.61 g | |||
| Cholesterol | 41.13 mg |
Ingredients
- 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
Preparation steps
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.
For the rice: Rinse rice with cold water until water runs clear.
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.
Stir in rice vinegar and season with salt and sugar.
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.
