Seafood and Cucumber Sushi
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
203
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 203 cal. | (10 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 35.5 μg | (59 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 695 mg | (17 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Cucumber (approx. 30 cm long)
- 3 ½ ozs fresh Tuna
- 3 ½ ozs fresh Salmon fillet
- 3 ½ ozs Surimi
- ¼ bunch Chives
- 3 Baby carrots (peeled)
- 2 Tbsps trout Caviar
- 3 Tbsps cooked Sushi rice
- Flowers (to decorate)
Preparation steps
1.
Cut the cucumber into pieces 3 cm wide and scoop out the seeds. Using a sharp knife cut into each slice with a spiral motion so that the slices open up.
2.
Cut the fish and the crab into pieces 3 cm wide and 3 cm long. Cut the chives and the carrots into 3 cm pieces and blanche the carrots in boiling salt water for 3 min. Remove from the water, quench and drain.
3.
Open up the cucumber pieces and place the tuna, salmon, caviar, rice, crab, chives and carrots on top, season with salt and ground black pepper and roll up. Arrange on a plate and serve garnished with flowers.
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