Smoked Salmon Sushi Rice and Citrus Salad

0
Average: 0 (0 votes)
(0 votes)
Smoked Salmon Sushi Rice and Citrus Salad
share Share
print
bookmark_border Copy URL
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
571
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie571 cal.(27 %)
Protein30 g(31 %)
Fat19 g(16 %)
Carbohydrates68 g(45 %)
Sugar added2 g(8 %)
Roughage4.4 g(15 %)
Vitamin A0 mg(0 %)
Vitamin D4.2 μg(21 %)
Vitamin E4.6 mg(38 %)
Vitamin K7.9 μg(13 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin14.7 mg(123 %)
Vitamin B₆0.7 mg(50 %)
Folate80 μg(27 %)
Pantothenic acid0.8 mg(13 %)
Biotin5.4 μg(12 %)
Vitamin B₁₂3.5 μg(117 %)
Vitamin C41 mg(43 %)
Potassium679 mg(17 %)
Calcium104 mg(10 %)
Magnesium99 mg(33 %)
Iron2.6 mg(17 %)
Iodine11 μg(6 %)
Zinc1.9 mg(24 %)
Saturated fatty acids4.1 g
Uric acid99 mg
Cholesterol62 mg
Complete sugar9 g

Ingredients

for
4
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
How healthy are the main ingredients?
Sesame seedssugarsaltZucchiniOrangelemon

Preparation steps

1.

Rinse the rice under cold running water in a colander, rinse until the water runs clear.

2.

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.