Smoked Salmon Sushi Rice and Citrus Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 571 cal. | (27 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 679 mg | (17 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the sushi rice
- 300 grams Sushi rice
- 1 pc Kombu seaweed (Seaweed, approximately 8 x 8 cm)
- 4 Tbsps Rice vinegar
- ½ tsp salt
- 1 tsp sugar
- also
- 1 Zucchini
- 1 Tbsp vegetable oil
- 1 organic Orange
- 1 organic lemon
- 1 Tbsp bright Sesame seeds
- 1 Tbsp black Sesame seeds
- 400 grams sliced Smoked salmon
Preparation steps
Rinse the rice under cold running water in a colander, rinse until the water runs clear.
In a saucepan, bring the rice, 450 ml (approximately 15 ounces) of water and kelp to a boil over high heat. Reduce the heat to very low, cover and let soak f10 minutes. Remove from the heat and let the rice soak 3 to 5 minutes. In another saucepan, heat the vinegar, salt and sugar until the sugar has dissolved. Spoon the rice into a wide bowl, remove the seaweed. With chopsticks or two forks, pull the rice vinegar seasoning into the rice until well incorpotated. With your hands or a hand-held fan, fan the rice to quickly cool to room temperature Rinse the zucchini, trim and thinly slice. In a pan, heat 1 tablespoon oil and saute the zucchini briefly. Remove and drain on paper towels. Rinse the orange and lemon, wipe dry, quarter and cut into thin slices. Peel the carrot and cut into very thin strips. Toast the sesame seeds in a dry skillet until fragrant and remove and set aside. Mix the rice with the zucchini, the orange slices, lemon slices, salmon and carrot strips, arrange in a bowl and serve sprinkled with the sesame seeds.
