Tuna Sushi

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Tuna Sushi
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Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1333
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,333 cal.(63 %)
Protein44 g(45 %)
Fat28 g(24 %)
Carbohydrates224 g(149 %)
Sugar added5 g(20 %)
Roughage7 g(23 %)
Vitamin A0.5 mg(63 %)
Vitamin D4.5 μg(23 %)
Vitamin E1.8 mg(15 %)
Vitamin K6.7 μg(11 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin21.9 mg(183 %)
Vitamin B₆0.9 mg(64 %)
Folate120 μg(40 %)
Pantothenic acid2.5 mg(42 %)
Biotin10.7 μg(24 %)
Vitamin B₁₂4.3 μg(143 %)
Vitamin C8 mg(8 %)
Potassium787 mg(20 %)
Calcium128 mg(13 %)
Magnesium193 mg(64 %)
Iron4.8 mg(32 %)
Iodine73 μg(37 %)
Zinc4.7 mg(59 %)
Saturated fatty acids6 g
Uric acid433 mg
Cholesterol70 mg
Complete sugar11 g

Ingredients

for
2
For the tuna sushi
1 fresh Tuna steak (thickly sliced) (about 250 grams) (approximately 9 ounces)
2 Tbsps Japanese sesame oil
salt
freshly ground peppers
1 Tbsp soy sauce
2 tsps Wasabi paste
150 grams prepared Sushi rice (recipe below)
2 toasted Nori seaweed
For the sushi rice
400 grams Sushi rice
600 milliliters water
1 pc Kombu seaweed (8 x 8 cm) (approximately 3 x 3 inches)
4 Tbsps Rice vinegar
½ tsp salt
1 tsp sugar
How healthy are the main ingredients?
sesame oilsoy saucesugarsaltsalt

Preparation steps

1.

For the sushi rice: Rinse the rice under running water until the water runs clear.

2.

Bring the rice to a boil along with the water and seaweed, cover and simmer for 10 minutes. Remove the pan from the heat and let stand, covered, for 3-5 minutes.

3.

Gently warm the rice vinegar, salt and sugar.

4.

Transfer the rice to a bowl and remove the seaweed. Slowly drizzle in the rice vinegar mixture, mixing with chopsticks and fanning the rice with a small fan to quickly cool the rice to room temperature and give it a nice shine.

5.

For the tuna sushi: Slice 8 very thin and uniform slices (about 3 x 5 cm) (approximately 1 x 2 inches) from the tuna then coat 1 side of each piece of tuna with wasabi.

6.

Cut the nori into 8 pieces. 

7.

Shape the sushi rice into 8 flat oblong pieces and place on the nori. Arrange the tuna slices over top. 

8.

Drizzle the soy sauce over the remaining tuna, season with salt and pepper then sear in hot oil for about 1 minute per side. Remove from the heat and let stand, covered, for 2 minutes. Slice the steak into 8 evenly sized pieces and arrange decoratively over the fish slices on the sushi rice.