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Ingredients
Sushi with Pumpkin
- Ingredients
- 10 grams dried Pumpkin
- 1 tsp salt
- 2 tsps sugar
- 2 Tbsps soy sauce
- 2 Tbsps Rice wine
- 1 pc Cucumber about 5 cm long (approximately 2 inches)
- 50 grams Daikon radish
- 4 tsps Wasabi paste
- 100 grams fresh Salmon
- 100 grams fresh Sea bream fillet
- 100 grams fresh Tuna steak
- 700 grams prepared warm Sushi rice
- 4 fresh peeled shrimp ready to cook, about 30 grams each (approximately 1 ounce)
- 1 Tbsp Salmon caviar
- 80 grams pickled ginger
Briefly rinse the pumpkin and rub between hands with salt until it is slightly softer. Soak in warm water about 20 minutes. Drain the water. Simmer in fresh water for 10 minutes, then drain.
Cook the shrimp in boiling salted water for about 3 minutes, then drain.
Put the pumpkin in a pot with enough water to just cover it. Add the sugar, soy sauce and rice wine and let simmer until the liquid is almost evaporated. Leave to cool and dry.
Rinse the cucumbers, cut in half lengthwise, remove the seeds and cut diagonally into thin slices.
Peel the radish and cut into fine strips.
Form the wasabi paste into 4 balls, flatten slightly and cut into star shapes.
Dry the fish fillets. Cut the salmon and tuna fillets diagonally across the grain into 1 cm thick slices (approximately 1/3 inch). Cut the sea bream into 2-3 mm thin slices (approximately 1/10 inch).
Spread the warm sushi rice in four high bowls. Add in the salmon, tuna and sea bream with shrimp and vegetables. Decorate with the pickled ginger, salmon caviar and wasabi paste. Drizzle with pumpkin sauce.
(Percentage of daily recommendation)
| Calorie | 848 cal. | (40 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 146 g | (97 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.1 g | (17 %) |