Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Sushi Cake
- 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)
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.
(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 %) |
Healthy, because
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.
Even smarter
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.