Uramaki sushi with salmon, avocado and cheese

50 min
Type of dish: Rices, Fish, Vegetables
Temperature: Room temperature
Cuisine type: Asian cuisine
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Milk
Milk
Sesame
Sesame
Traces of crustaceans
Traces of crustaceans
Traces of molluscs
Traces of molluscs
Ingredients for 5 portions
Ingredients for portions/units
Sushi Rice (Sumeshi) 0.4 kg
Salmon 0.25 kg
Avocado 0.15 kg
Cheese spread 0.2 kg
Nori seaweed 10.0 g
Toasted Sesame 25.0 g
See Recipe
Rice for sushi 0.4 kg
Rice vinegar 0.052 l
Sugar 0.02 kg
Table salt 8.0 g
Water 0.4 l
Elaboration
  • Make the salmon and cut it into strips of 1x 1cm.
  • Peel the avocados and cut them into 1/2 cm strips, season to taste with salt and lemon juice.
  • Make the  sushi rice.
  • Cut the nori seaweed leaves in half.
  • To make the uramaki:
    • To make the sushi take a bamboo sushi mat and place a sheet of Nori seaweed on top. With wet hands place the rice over the seaweed.
    • After, turn it upside down and place the cheese, avocado and salmon with the help of a mat.
    • Roll up the uramaki slowly and press lightly with both hands.
    • Baste the rolls with sesame.
    • Using a lightly moistened sharp knife cut into 6-8 pieces.
Nutritional information (1 portion)
Energy
532.45
kcal
Carbohydrates
67.85
g
Proteins
19.56
g
Lipids
19.44
g
Fiber 2.94 g
Saturates 7.33 g
Monounsaturated fatty acids 7.59 g
Polyunsaturated fatty acids 2.52 g
Cholesterol 42.75 mg
Calcium 223.24 mg
Iron 1.25 mg
Zinc 10.18 mg
Vitamin A 135.91 ug
Vitamin C 3.9 g
Folic acid 23.5 ug
Salt (Sodium) 1094.78 mg
Sugars 6.17 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.