Tuna or salmon nigiri sushi

45 min
Type of dish: Rices, Fish
Temperature: Room temperature
Cuisine type: Asian cuisine
Seasonal period: All year
Allergens:
Crustacean
Crustacean
Fish
Fish
Gluten
Gluten
Mustard
Mustard
Traces of molluscs
Traces of molluscs
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Sushi Rice (Sumeshi) 0.15 kg
1.0 g
0.1 kg
Tuna loin 0.1 kg
Sushi Ebi Langostino 0.038 kg
Nori seaweed 1.0 g
See Recipe
Rice for sushi 0.15 kg
Rice vinegar 0.02 l
Sugar 0.008 kg
Table salt 3.0 g
Water 0.15 l
Elaboration
  • Prepare the sushi rice.
  • To cover the rice, use a thin fillet of raw salmon or tuna previously frozen.
  • With your right hand, take a portion of rice (being careful not to squeeze it) and wet your index finger from the same hand with wasabi powder dissolved with a drop of water.  Simultaneously, take a little fillet of fish with your left hand and if desired apply a little of the wasabi from your finger.
  • Place the moulded rice portion on the fillet, and using your right thumb make a little hole in the rice to make it lighter when eating. Fold and shape the nigiri. Eat it as fast as possible.
  • Place on top the salmon or tuna fillet.
Nutritional information (1 portion)
Energy
195.4
kcal
Carbohydrates
24.43
g
Proteins
12.38
g
Lipids
5.18
g
Fiber 0.69 g
Saturates 1.13 g
Monounsaturated fatty acids 1.6 g
Polyunsaturated fatty acids 1.23 g
Cholesterol 17.6 mg
Calcium 13.31 mg
Iron 0.38 mg
Zinc 0.35 mg
Vitamin A 16.03 ug
Vitamin C 0.03 g
Folic acid 3.0 ug
Salt (Sodium) 252.59 mg
Sugars 1.67 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.