Tuna and Crab Maki Rolls

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Tuna and Crab Maki Rolls
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
199
calories
Calories

Nutritional values

1 roll contains
(Percentage of daily recommendation)
Calorie199 kcal(9 %)
Protein12.08 g(12 %)
Fat0.77 g(1 %)
Carbohydrates36.97 g(25 %)
Sugar added0 g(0 %)
Roughage0.47 g(2 %)
Vitamin A137.86 mg(17,233 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.19 mg(2 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.07 mg(6 %)
Niacin2.69 mg(22 %)
Vitamin B₆0.14 mg(10 %)
Folate12.14 μg(4 %)
Pantothenic acid0.39 mg(7 %)
Biotin0.21 μg(0 %)
Vitamin B₁₂0.42 μg(14 %)
Vitamin C4.07 mg(4 %)
Potassium170.16 mg(4 %)
Calcium74.03 mg(7 %)
Magnesium16.23 mg(5 %)
Iron2.4 mg(16 %)
Zinc0.48 mg(6 %)
Saturated fatty acids0.23 g
Cholesterol29.48 mg
Author of this recipe:

Ingredients

for
12
Ingredients
1
Carrot or 100 grams (approximately 3 ounes) pickled pumpkin
80 grams
very fresh Tuna loin
60 grams
4
long Beans (cooked)
100 grams
250 grams
Sushi rice (cooked)
4 pieces
To serve
1 jar
pickled Ginger root
1 teaspoon
finely chopped Cilantro

Preparation steps

1.

Peel the carrot, cut into matchsticks, cook in boiling salted water for 2-4 minutes and then drain and shock in ice water.

2.

Drain the crab meat and chop finely. Cut the omelette and tuna into long strips.

3.

Arrange 1 nori sheet, smooth-side down, on a sushi mat covered with plastic wrap. Spread 1/2 the rice over the nori, pressing down lightly and cover with a second sheet of nori. Arrange the filling ingredients along 1 long side, roll up carefully then cut into 6 pieces. Repeat with the remaining ingredients. Arrange the rolls decoratively on serving plates. Top with pickled ginger and cilantro. Serve cold.