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Ingredients
Uramaki
- Ingredients
- 4 Fish sticks
- Cucumber (1 piece, about 10 cm)
- ½ ripe Avocado
- 1 Tbsp lemon juice
- 250 grams Sushi rice
- 1 Tbsp Wasabi
- 2 toasted Nori seaweed
- 4 Tbsps Trout roe (or red lumpfish roe)
Cut surimi stick in half lengthwise. Cut cucumber in half lengthwise and scrape out seeds and cut into 0.5 cm (approximately 1/4 inch) matchsticks.
Peel avocado and cut lengthwise into thin slices and brush with lemon juice.
Wrap each sushi rolling mat with plastic wrap and place a half sheet of nori with smooth side facing up. Spread a quarter of sushi rice on nori sheet and carefully press into place so that rice evenly covers nori sheet.
On the bottom third of rice, brush a thin strip of wasabi in a thin layer. In the middle of rice, arrange surimi, cucumber and avocado. Lift and roll bamboo mat, compressing ingredients into a cylinder. Repeat steps three times with remaining ingredients to form rolls. Carefully shape sushi roll with hands and cut into 6 equal pieces and roll each piece in roe. To serve, arrange on plate.
(Percentage of daily recommendation)
| Calorie | 59 cal. | (3 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |