Tuna Sushi
Tuna Sushi - Homemade sushi—a surefire hit
Healthy, because
Even smarter
Nutritional values
This low-calorie and low-fat recipe can be enjoyed without hesitation by fans of Japanese cuisine. Additionally, tuna is the fish with the most omega-3 fatty acids, which are beneficial to the heart and blood vessels!
Only the best is good enough! When you buy tuna for these appetizers, make sure you ask for "sushi quality" - your fishmonger knows what to do with this term.
(Percentage of daily recommendation)
| Calorie | 117 kcal | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 132 mg | (3 %) | ||
| Calcium | 13 mg | (1 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 12 mg |
Ingredients
- Ingredients
- 9 ounces
- 3 tablespoons
- 1 tablespoon
- 2 teaspoons
- 1 teaspoon
- 15 ounces
very fresh Tuna
- 2 tablespoons
-
Pickled ginger (as a side dish)
-
Soy sauce (for dipping)
Kitchen utensils
Preparation steps
Rinse sushi rice with cold water in a sieve until water runs clear. Drain for about 20 minutes, then transfer to a pot with 500 ml (approximately 2 cups) of water and bring to a boil.
Cook uncovered for 2 minutes, then cook covered for another 20 minutes. Remove the pot from heat, remove the lid and cover rice with a kitchen towel. Allow to sit for 10 minutes.
Combine rice vinegar, mirin, sugar and salt in a small pot over medium heat. Stir until sugar and salt have dissolved. Place the rice in a bowl and spread apart slightly to speed cooling. Pour the vinegar mixture over rice and allow to cool to room temperature for about 30 minutes.
Using a very sharp knife, cut tuna on an angle into 16 slices. Place slices onto a plate.
Brush one side of each fish slice with a pea-sized amount of wasabi.
Place 2 tablespoons of chilled sushi rice into your palm and shape into a table tennis ball-sized sphere.
Hold 1 fish slice with the wasabi-smeared side up. Then place rice ball onto fish. Close the hand over the rice while using your other hand to press the rice ball down into fish. Invert the ball so that the fish is on top.
Use thumb and forefinger to shape sushi, pressing fish gently with your index finger. Lightly squeeze in at both ends and place on a plate. Serve with the remaining wasabi paste, pickled ginger and soy sauce.
