Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Rice Cake | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Cream Cheese | 1 oz (28g) | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Wasabi | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 (6 ounces) can salmon or tuna (albacore)
- 4 ounces cream cheese
- 1 avocado
- 1 tablespoon lemon juice
- 2 teaspoons wasabi powder
- 2 teaspoons soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sesame seeds
- 4 rice cakes
- pickled ginger (optional)
- =
Directions
Flake salmon or tuna with lemon juice in a medium-sized bowl.
Add cream cheese and stir (a fork or spreading knife works best) until the mixture becomes paste-like.
Stir in wasabi powder and soy sauce (measurements are estimates so if you're concerned about it being too hot or salty, begin with smaller amounts and then adjust seasonings according to taste).
Stir until well combined.
Spread a generous heaping of mixture on each rice cake.
Slice avocados on top.
Sprinkle with sesame seeds.
Drizzle with rice vinegar and a touch of extra soy sauce.
If you have it, a little pickled ginger with each bite gives the total sushi effect!