Tuna Sashimi with Green Tea Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.3 mg | (119 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 438 mg | (11 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 300 grams Sushi rice
- 300 milliliters water
- 150 freshly brewed green Tea
- 1 pc Kombu seaweed (approximately 8x8 cm)
- 3 Tbsps Rice vinegar
- 1 tsp salt
- 1 tsp sugar
- 1 pc Nori seaweed
- 1 scallion
- 350 grams very fresh Tuna steak
- 1 tsp black Sesame seeds
Preparation steps
Rinse the rice under running water in a colander until the water runs clear. Place the rice, water and 100 ml (approximately 1/2 cup) of green tea and the kombu in a in a pot. Bring rice to a boil over high heat, then cover and reduce to a simmer and cook over very low heat for about 10 minutes. Remove the pan from the heat and let the rice sit covered for another 5–10 minutes.
Heat rice vinegar with the remaining 50 ml (approximately 1/4 cup) of the green tea, salt, and sugar. Fill a bowl with the rice and remove the seaweed. Pull chopsticks through the rice while slowly pouring the vinegar mixture into it. Simultaneously fan the rice, so that it cools slightly and develops a glossy shine. Cut the nori into very fine strips. Rinse the scallion and cut diagonally into thin strips or rings.
Cut the tuna into 12 slices about 1 cm (approximately 1/2 inch) thick. Divide the rice among 4 bowls and decoratively arrange 3 tuna slices on top of each. Sprinkle with sesame seeds and garnish with nori and scallion rings.
