Smoked Salmon Sushi
Smoked Salmon Sushi - Japanese-inspired dish makes a big impression but takes little effort
Healthy, because
Even smarter
Nutritional values
The rich portion of vitamin D from salmon not only keeps bones and teeth stable, but also strengthens muscle function and thus prevents muscle weakness. Doctors therefore administer the fat-soluble vitamin to prevent falls in osteoporosis, among other things.
Delicious addition to the low-calorie sushi balls as an additional vitamin and mineral injection: our "Crunchy Thai style salad" with watermelon and radishes!
(Percentage of daily recommendation)
| Calorie | 212 cal. | (10 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 6.7 μg | (34 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 1.7 mg | (2 %) | ||
| Potassium | 276 mg | (7 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 14 mg |
Ingredients
- Ingredients
- 5 ozs Sushi rice
- 5 ozs Smoked salmon (thinly sliced)
- 2 tsps Wasabi paste
- ¼ cup soy sauce
- 1 oz Pickled ginger (from a jar)
Kitchen utensils
Preparation steps
Cook sushi rice according to package directions and let cool.
Cut smoked salmon into 20 strips, about 1 inch wide.
Divide rice into 20 portions and shape with moistened hands into rough balls.
Place 1 piece of plastic wrap (approximately 6 x 6 inches) on the work surface. Place 1 piece of salmon in the middle of the plastic wrap, spread with a thin layer of wasabi paste and top with 1 rice ball.
Gather edge of plastic wrap, twist over the rice and press firmly to help ball hold its shape.
Place on a large plate. Repeat to shape and wrap remaining rice balls with salmon and wasabi paste. Refrigerate until ready to serve, with soy sauce, pickled ginger and remaining wasabi.
