Maki sushi

60 min
Suitable for vegetarians
Type of dish: Vegetables, Rices, Fish
Temperature: Room temperature
Cuisine type: Asian cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Milk
Milk
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Traces of molluscs
Traces of molluscs
Ingredients for 5 portions
Ingredients for portions/units
Sushi Rice (Sumeshi) 0.25 kg
Nori seaweed 5.0 g
Cucumbers 0.125 kg
Fresh cheese 0.1 kg
See Recipe
Rice for sushi 0.25 kg
Rice vinegar 0.033 l
Sugar 0.013 kg
Table salt 5.0 g
Water 0.25 l
Elaboration
  • First make the rice for the sushi.
  • To make the sushi take a bamboo sushi mat and place a sheet of Nori seaweed on top. Dip your fingers in water before and spread the rice over three quarters of the seaweed (leave one quarter free of rice to be able to close it easily.)
  • Next place carrot, avocado and salmon (previously frozen) or a filling of your choice in a line.
  • Roll up the bamboo mat slowly and press lightly with both hands.
  • Using a lightly moistened sharp knife cut into 6-8 pieces.
  • Serve with wasabi (dissolving the powdered wasabi in water or wasabi paste.)
  • You can also serve with ponzu sauce (by heating the mirin with ginger and adding citrus juice) or soy sauce. 
  • Serve cold.
  • Optional served with pickled ginger.
Nutritional information (1 portion)
Energy
224.2
kcal
Carbohydrates
41.64
g
Proteins
7.28
g
Lipids
2.76
g
Sugars 6.97 g
Salt (Sodium) 636.98 mg
Folic acid 5.94 ug
Vitamin C 2.07 g
Vitamin A 14.54 ug
Zinc 0.47 mg
Iron 0.32 mg
Calcium 45.38 mg
Cholesterol 2.9 mg
Polyunsaturated fatty acids 0.14 g
Monounsaturated fatty acids 0.65 g
Saturates 1.31 g
Fiber 1.38 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.