Sushi Recipe with Nutritious chart
Sushi can be a nutritious and healthy option, especially when using brown rice,.....Click here to read more
Here's a simple recipe for classic sushi:
Ingredients:
- 1 cup short-grain Japanese rice (sushi rice)
- 1/2 cup water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- Various fillings (e.g., raw fish, cooked fish, avocado, cucumber, carrot, crab stick)
- Nori (seaweed sheets)
- Sesame seeds and soy sauce for garnish (optional)
Instructions:
1. Prepare the sushi rice: Rinse and cook the rice according to package instructions. Allow it to cool.
2. Mix the rice vinegar, sugar, and salt in a small saucepan and bring to a boil. Stir until dissolved.
3. Combine the cooked rice and vinegar mixture in a large bowl. Mix well and let cool.
4. Prepare your fillings: Cut and slice your desired fillings into thin pieces.
5. Assemble the sushi:
- Lay a nori sheet flat on a sushi mat or a piece of parchment paper.
- Spread a thin layer of sushi rice onto the nori, leaving a 1-inch border at the top.
- Arrange your fillings horizontally in the middle of the rice.
- Roll the sushi using the mat or parchment paper: apply gentle pressure and form a compact roll.
- Slice into individual pieces using a sharp knife.
6. Serve and garnish: Serve with soy sauce, wasabi, and pickled ginger. Sprinkle sesame seeds on top (optional).
Ingredients:
- 1 cup short-grain Japanese rice (sushi rice)
- 1/2 cup water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- Various fillings (e.g., raw fish, cooked fish, avocado, cucumber, carrot, crab stick)
- Nori (seaweed sheets)
- Sesame seeds and soy sauce for garnish (optional)
Instructions:
1. Prepare the sushi rice: Rinse and cook the rice according to package instructions. Allow it to cool.
2. Mix the rice vinegar, sugar, and salt in a small saucepan and bring to a boil. Stir until dissolved.
3. Combine the cooked rice and vinegar mixture in a large bowl. Mix well and let cool.
4. Prepare your fillings: Cut and slice your desired fillings into thin pieces.
5. Assemble the sushi:
- Lay a nori sheet flat on a sushi mat or a piece of parchment paper.
- Spread a thin layer of sushi rice onto the nori, leaving a 1-inch border at the top.
- Arrange your fillings horizontally in the middle of the rice.
- Roll the sushi using the mat or parchment paper: apply gentle pressure and form a compact roll.
- Slice into individual pieces using a sharp knife.
6. Serve and garnish: Serve with soy sauce, wasabi, and pickled ginger. Sprinkle sesame seeds on top (optional).
Nutritious chart
Here's a nutritious chart for the sushi recipe:
Per serving (1 piece of maki roll or 1 piece of nigiri)
- Calories: 120-150
- Total Fat: 2-3g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Cholesterol: 10-20mg
- Sodium: 200-300mg
- Total Carbohydrates: 20-25g
- Dietary Fiber: 1-2g
- Sugars: 1-2g
- Protein: 5-7g
Vitamins and Minerals:
- Vitamin A: 10-15% of the Daily Value (DV)
- Vitamin C: 20-25% of the DV
- Calcium: 2-3% of the DV
- Iron: 10-15% of the DV
- Potassium: 10-15% of the DV
Additional Nutritional Information:
- Fiber Content: 1-2g (4-6% of the DV)
- Sugar Content: 1-2g
- Saturated Fat Content: 0.5g (3-4% of the DV)
- Omega-3 Fatty Acids: 0.5-1g (depending on the type of fish used)
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