Uramaki sushi with salmon, avocado and cheese
50 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
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
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.
Needed recipes
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed