Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Seaweed | not in our table | 0 |
| Sauce | not in our table | 0 |
| Wasabi | not in our table | 0 |
| Horseradish | 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
- right|thumb|300px|Ingredients
- right|thumb|300px|Small tinsof cooked salmon and tuna
- A packet of "nori" - seaweed sheets.
- A packet of Japanese "sushi" rice.
- A bottle of "seasoned rice vinegar" - for use in sushi
- A bottle of Japanese soya sauce - the ones specifically for sushi are best
- A tube of ready-prepared wasabi sauce - which is Japanese-style horseradish - VERY hot!
- A packet of thinly-sliced pickled ginger (pink)
- Also: you will need a bamboo "sushi mat" - which is used for rolling "maki" sushi rolls. These usually cost less than 1 pound.
- And for the fillings:
- Well - whatever you want! But I got the following together for two different sushi-rolls:
- Roll 1:
- Small tin of cooked tuna chunks. Some julienned cucumber. A quarter of chopped avocado.
- Roll 2:
- Small tin of cooked red salmon flakes. 1 large stick of asparagus - lightly cooked. Some julienned carrot.
Directions
What you need to do is to cook the sushi rice first. For 2 "thick" sushi rolls - get half a cup of sushi rice - and rinse it thoroughly. Put it in a small suacepan with the same amount of water plus a little more - and bring the pan to a boil. Put the lid on - and turn the heat down to a simmer - and let cook for 10 mins. After 10 mins turn off the heat - keep covered - and let it sit for 10 more mins.
Whilst the rice is cooking - prepare the fillings - i.e. chopping them - and julienning them.
thumb|center|250px|Cook the sushi rice
thumb|center|250px|Pour a tablespoon of seasoned rice vinegar into cooked rice
When the rice is cooked - and has stood for 10 mins - add a tablespoon of the seasoned rice-vinegar (I used the Mitsukan brand)- and "fold" the rice a few times so that all the rice is coated with the vinegar. Do this carefully with a wooden spoon or spatula - making sure you don't "mash" the rice in the process. You should do this in a separate plate - and blow on the rice gently so that it cools down in the process - without evaporating the vinegar. Make sure you DON'T use a metal plate or foil - as this causes the vinegar to react and become putrid.
thumb|center|250px|Cook the sushi rice
thumb|center|250px|Pour a tablespoon of seasoned rice vinegar into cooked rice