Salmon Sushi with Cucumber
Nutritional values
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 15.12 g | (15 %) | ||
| Fat | 3.72 g | (3 %) | ||
| Carbohydrates | 62.49 g | (42 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 0.52 g | (2 %) |
| Vitamin A | 39.08 mg | (4,885 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.15 mg | (1 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 7.54 mg | (63 %) | ||
| Vitamin B₆ | 0.51 mg | (36 %) | ||
| Folate | 32.11 μg | (11 %) | ||
| Pantothenic acid | 1.75 mg | (29 %) | ||
| Biotin | 4.55 μg | (10 %) | ||
| Vitamin B₁₂ | 1.14 μg | (38 %) | ||
| Vitamin C | 5.03 mg | (5 %) | ||
| Potassium | 421.18 mg | (11 %) | ||
| Calcium | 32.73 mg | (3 %) | ||
| Magnesium | 44.63 mg | (15 %) | ||
| Iron | 1.17 mg | (8 %) | ||
| Zinc | 1.37 mg | (17 %) | ||
| Saturated fatty acids | 0.64 g | |||
| Cholesterol | 26.62 mg |
Ingredients
- for the garnish
- Tobiko (or dried herbs, to taste)
- for the sushi
- 1 half Cucumber
- 1 tsp Wasabi
- 1 Tbsp Horseradish cream (from a jar)
- 150 grams fresh Salmon
- 2 roasted Nori seaweed
- 400 grams Sushi rice
- For the sushi rice
- 400 grams Sushi rice
- 600 milliliters water
- 1 pc Kombu seaweed seaweed, about 8 x 8 cm (approximately 3 x 3 inches)
- 4 Tbsps Rice vinegar
- ½ tsp salt
- 1 tsp sugar
Preparation steps
For the sushi: Peel the cucumber, cut in half lengthwise, remove the seeds and cut into thin sticks.
Cut the fish into thin strips, about 0.5 cm wide (approximately 1/5 inch).
Cut the nori seaweed sheets in half crosswise, then sprinkle with a little wasabi paste. Put each on a rolling mat successively, adding 1/4 of the rice and pressing, then turning the mat over to put salmon, cucumber and horseradish in the middle. Roll up and move to the next of the four. Cut each roll into 5 slices and serve garnished as desired with herbs or tobiko.
For the sushi rice:
Rinse the rice under running water in a colander until the water runs clear.
Put rice, water and kelp in a solid cooking container and cook at 100°C (approximately 210°F) for 18 min in an electric steam oven, stirring occasionally.
Heat the rice vinegar with salt and sugar.
Fill the rice into a bowl, remove the seaweed. Use chopsticks to pull the rice while drizzline in the rice vinegar. For a nice shine, cool the rice quickly with a fan.
