Sushi Cake
Sushi Cake - So simple to Make and a Real Showstopper
Healthy, because
Even smarter
Nutritional values
The Japanese classic hors d'oeuvre is just the thing for everyone who is looking for a low-fat diet and still does not want to do without valuable omega-3 fatty acids. These polyunsaturated fatty acids are mainly found in fatty fish such as salmon, mackerel and herring and protect the blood vessels.
Since the Japanese feast for the eyes and palate tends to be low in fibre, you should opt for fibre-rich recipes for your other daily meals - perhaps for a fresh cereal for breakfast. Or serve a raw vegetable salad (e.g. made from finely chopped carrots and radish) with the sushi cake.
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 16.3 μg | (82 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 516 mg | (13 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 216 mg | |||
| Cholesterol | 35 mg |
Ingredients
- Ingredients
- 1 ½ lbs very fresh Salmon (from the middle without skin)
- 1 cooked Sushi rice (See Product Rec box below for recipe)
- 2 Tbsps Wasabi paste
- 2 sheets Nori seaweed
- 2 ozs Pickled ginger
- soy sauce (to taste)
Kitchen utensils
Preparation steps
Line a 24 cm (approximately 10-inch) diameter springform pan with plastic wrap.
Rinse salmon, pat dry, cut into long thin pieces horizontally and arrange in an overlapping fashion on the bottom of the springform pan.
With wet hands, place half of the rice into pan and press firmly.
Spread half of the wasabi paste onto the rice.
Use kitchen shears to cut nori sheets to fit pan and place cut sheets over the rice.
Add remaining rice to mold and press firmly. Cover with plastic wrap and refrigerate for about 1 hour. Unlatch the springform pan and flip the sushi cake onto a plate. Cut into pieces and serve with pickled ginger, remaining wasabi paste and soy sauce for dipping.
