Spicy Tuna with Nori on Sushi Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 486 cal. | (23 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 529 mg | (13 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 232 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the rice
- 200 grams Sushi rice
- 1 pc Kombu seaweed
- 1 Tbsp Rice vinegar
- 1 pinch salt
- 1 pinch sugar
- For the tuna
- 400 grams fresh Tuna
- 1 ½ centimeters fresh ginger
- 3 sprigs cilantro
- 1 Tbsp Corn oil
- 1 Tbsp soy sauce
- ½ tsp Sambal oelek
- Aueßrdem
- 3 Nori seaweed
- 2 Tbsps Pine nuts (for garnish)
Preparation steps
Rinse sushi rice under running water in a colander. Rinse until the water runs clear.
Add 300ml (approximately 1.25 cups) of water and a small piece of kombu in a solid cooking container and cook at 100°C (approximately 210°F) for 18 minutes in the electric steamer, stirring occasionally.
Heat 1 tablespoon rice vinegar and stir in salt and sugar. Fill bowl with the rice, remove seaweed. Drag a rice or cooking spoon across the rice, while pouring in seasoning slowly.
The rice along with a fan zufächern air, so that it quickly cools to room temperature and gives a nice shine. Rinse tuna, pat dry and cut into very small cubes. Peel ginger and grate finely. Rinse cilantro, shake dry and also finely chop. Mix ginger with oil and tuna and season with soy sauce and sambal oelek. Cut nori leaves into small triangles. Using a small, square cookie cutter (3x3 cm, approximately 1x1 inch) set on a plate and fill with rice. Pull up cutter and continue with remaining rice and tuna as well. The insert Noridreieck a rice cubes and put a tuna cubes on it. Serve garnished with pine nuts.
