Sushi Maki Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 65 cal. | (3 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 102 mg | (3 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 200 grams Sushi rice
- 1 Tbsp Rice vinegar
- 4 grams sugar
- 1 pc Kombu seaweed (About 4 x 4 cm, brown algae, from the Asia shop)
- 1 small Avocado
- 1 Tbsp Lime juice
- 150 grams fresh Salmon
- 1 tsp Wasabi paste
- 2 roasted Nori seaweed
Preparation steps
Step 1
Place the sushi rice in a bowl with plenty of cold water and with your hands, agitate the water in a light circular motion 1 to 2 minutes. Drain the water and repeat the procedure until the water is clear. Drain in a colander.
Step 2
Place the rice in a saucepan with 200 ml (approximately 7 ounces) of cold water and bring to a boil over medium heat. Lay a cloth over the pot, place the lid on and cook over low heat until the rice is tender, about 15 minutes.
Meanwhile, in a saucepan combine the rice vinegar, sugar and combo and simmer until the sugar has dissolved.
Pour the rice into a bowl, add the vinegar-sugar marinade and gently mix with a serving spoon or chopsticks and let cool. Cover with a cloth and set aside.
Step 3
Halve the avocado, remove the pit, peel and cut into quarters. Cut the flesh into 1 cm (approximately 1/2-inch) thick strips and drizzle with the lime juice. Rinse the salmon, pat dry and cut into thin strips.
Cut the nori sheets in half crosswise and place on a bamboo mat. Place some rice on the nori, packing it down. Leave a 2 cm (approximately 1-inch) border at the top. With your fingers make a horizontal line down the center and brush with a little wasabi paste.
Step 4
Place some avocado and salmon on the wasabi. Brush the border of the nori with a little water. Using the bamboo mat and starting from the bottom, roll the nori up tightly. Place the roll seam-side down on the work surface and cut horizontally into rolls. Repeat until all the ingredients are used. Serve with soy sauce and pickled ginger.
