Vegetarian Maki
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 21.3 μg | (36 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 137 mg | (3 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 4 eggs
- 2 Tbsps Whipped cream
- vegetable oil (for greasing)
- 100 grams Broccoli
- 100 grams Porcini mushroom
- butter (for frying)
- salt
- peppers
- 200 grams cooked Sushi rice
- 2 Tbsps Sesame seeds
- ½ bunch Chives
- 1 pc Cucumber (about 10 cm or 4 inches, or pickle)
- 2 Fish sticks
- ½ tsp Wasabi
Preparation steps
Beat eggs and cream. Grease a square pan with oil, add egg mixture and let thicken over medium heat. Remove from pan and let cool.
Rinse broccoli and blanch in boiling salted water for 2-3 minutes until al dente. Drain, rinse and drain again. Cut broccoli into strips and set small florets aside. Rinse and slice mushrooms. Heat butter in a pan and cook mushrooms. Season with salt and pepper.
Place remaining sushi rice between two pieces of plastic wrap and press into a rectangle. Remove one of the sheets of plastic and sprinkle with sesame seeds. Rinse chives and shake dry. Thinly slice cucumbers and cut surimi sticks in half lengthwise. Add a strip of wasabi paste to rice. Top with surimi, cucumber and chives. Roll up and cut roll into 6 pieces with a very sharp knife. Plate and serve.