Sushi Rice Salad
with shrimp and ginger
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(0 votes)
Health Score:
75 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
289
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 422 mg | (11 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 175 grams Sushi rice
- salt
- 2 Tbsps Rice vinegar
- 2 tsps sugar
- 100 grams Snow peas
- 2 carrots
- 2 Tbsps vegetable oil
- 150 grams raw shrimp (unpeeled)
- 2 Tbsps pickled Japanese ginger
- 1 generous pinch Wasabi paste (Very hot Japanese horseradish)
- 2 Tbsps Vinegar
Preparation steps
1.
Cook the rice in 350ml (approximately 1 1/2 cups) boiling water for 20 minutes. Cover, remove from heat and let steam for 15 minutes. Let cool. Add 1 teaspoon salt, the rice vinegar and sugar to the cooled rice.
2.
Rinse the snow peas and finely chop. Rinse and peel the carrot and cut into thin slices. Heat 2 teaspoons of oil and cook the shrimp for 2-3 minutes. Cut the ginger finely. Place the rice in a bowl. Mix the shrimp, snow peas, carrots and ginger together and place on the rice.
3.
Mix the remaining oil with the wasabi, vinegar and salt and drizzle over the salad.
