Smoked salmon nigiri (Finger food)

15 min
Type of dish: Finger foods
Temperature: Cold
Cuisine type: Asian cuisine
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Mustard
Mustard
Soy
Soy
Sulfites
Sulfites
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
2.0 g
Sushi Rice (Sumeshi) 0.1 kg
Salmon 0.2 kg
Chives 10.0 g
Ponzu sauce 0.1 l
See Recipe
Rice for sushi 0.1 kg
Rice vinegar 0.013 l
Sugar 0.005 kg
Table salt 2.0 g
Water 0.1 l
See Recipe
Soya sauce 0.038 l
Rives lime juice, bottle 0.015 l
Orange juice 0.03 l
Mirin 0.025 l
Elaboration
  • Make the sushi rice.
  • Use a slice of smoked salmon to cover the rice.
  • Dampen your right hand, take a portion of rice (be careful not to squeeze it while shaping it into an oblong) and get some wasabi (diluted in some water) on your thumb. 
  • Place the rice on top of the fish (which you are holding with your other hand). Lightly press with your right thumb to make a small indentation on top of the rice (this will make the nigiri light to the palate). Rotate the sushi in your right hand and slightly press down the fish to shape the nigiri. 
  • Serve with some  ponzu sauce.
  • Decorate with chopped chives. 
Nutritional information (1 portion)
Energy
144.38
kcal
Carbohydrates
17.93
g
Proteins
8.26
g
Lipids
4.04
g
Fiber 0.64 g
Saturates 0.73 g
Monounsaturated fatty acids 1.75 g
Polyunsaturated fatty acids 0.63 g
Cholesterol 15.8 mg
Calcium 13.22 mg
Iron 0.49 mg
Zinc 0.29 mg
Vitamin A 14.95 ug
Vitamin C 4.44 g
Folic acid 13.14 ug
Salt (Sodium) 1459.18 mg
Sugars 2.24 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.