Salmon, Tuna and Sole Sushi Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 22.7 μg | (38 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 291 mg | (7 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 2 ozs Salmon
- 2 ozs Tuna steak
- 3 ozs Dover sole
- 1 pc Cucumber (About 4")
- 1 handful Chives
- 1 Nori seaweed
- 6 ozs cooked Sushi rice
Preparation steps
Rinse the salmon, pat dry and cut into 5 mm / 1/4-inch thin strips. Do the same with the tuna. Rinse the sole, pat dry and cut lengthwise into 1 cm / 3/8-inch thick pieces. Peel the cucumber, cut in half lengthwise, remove seeds with a spoon and cut lengthwise into 1 cm / 3/8-inch thick pieces. Rinse the chives and shake dry.
Cut the nori in half lengthwise. Top each sushi rolling mat with plastic wrap and place a half nori sheet on it with the smooth side out. Spread half the rice on the sheet and press lightly. Lift the sheet off the mat. Place the tuna on the mat and lay the nori on top, rice side down. Lightly press. Top with some chives, 2 cucumber strips and a piece of loach on top. Roll up the nori sheet from the bottom and press the edge gently to seal. Cut the roll into 8 equal sized pieces.
Repeat with the remaining nori, rice, sole and the salmon.
Serve with soy sauce, wasabi and pickled ginger.
