Omelet and Cucumber Surimi Sushi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 768 cal. | (37 %) | ||
| Protein | 25.02 g | (26 %) | ||
| Fat | 16.33 g | (14 %) | ||
| Carbohydrates | 122.29 g | (82 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 1.13 g | (4 %) |
| Vitamin A | 135.81 mg | (16,976 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 4.05 mg | (34 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 6.71 mg | (56 %) | ||
| Vitamin B₆ | 0.38 mg | (27 %) | ||
| Folate | 56.77 μg | (19 %) | ||
| Pantothenic acid | 2.16 mg | (36 %) | ||
| Biotin | 3.94 μg | (9 %) | ||
| Vitamin B₁₂ | 0.54 μg | (18 %) | ||
| Vitamin C | 7.03 mg | (7 %) | ||
| Potassium | 388.01 mg | (10 %) | ||
| Calcium | 132.84 mg | (13 %) | ||
| Magnesium | 60.12 mg | (20 %) | ||
| Iron | 2.57 mg | (17 %) | ||
| Zinc | 2.21 mg | (28 %) | ||
| Saturated fatty acids | 5.46 g | |||
| Cholesterol | 155.89 mg |
Ingredients
- Ingredients
- 4 dried large shiitake mushrooms (approximately 5 grams)
- 2 tsps sugar
- 3 Tbsps light soy sauce
- 3 Tbsps Sake
- 80 grams Omelet
- 4 Fish sticks (approximately 60 grams)
- 1 pc Cucumber (8 cm)
- 3 roasted Nori seaweed
- 1 tsp Wasabi paste
- 250 grams Sushi rice
- Sushi rice (basic recipe)
- 400 grams Sushi rice
- 600 milliliters water
- 1 pc Kombu seaweed (seaweed, approximately 8 x 8 cm)
- 4 Tbsps Rice vinegar
- ½ tsp salt
- 1 tsp sugar
Preparation steps
Pour 200 ml (approximately 7 ounces) boiling water over dried mushrooms in a bowl and soak for 30 minutes, then strain through a fine sieve reserving mushroom soaking water for future use. Rinse mushrooms under running water and remove hard stems.
Boil reserved mushroom soaking water in a pot with mushrooms, sake, sugar and soy sauce, reduce heat and simmer for about 10 minutes. Drain mushrooms, allow to cool and cut into strips.
Pat surimi stick dry and cut in half lengthwise.
Rinse cucumber piece, cut in half lengthwise, scrape out seeds and cut lengthwise into 0.5 cm (approximately 1/5 inch) wide strips.
Cut omelette stick into about 0.5 cm (approximately 1/5 inch) thick strips.
Place whole nori sheet on the rolling mat and spread half of wasabi paste on sheet with a finger, then, with damp hands, spread half of sushi rice on nori sheet leaving an edge on each side.
Place a second half of nori crosswise against filled nori so that rice is flush with the lower edge of the other sheet. Press nori sheets together.
Lay half of prepared ingredients across rise and roll into a thick log shape using the rolling mat. Prepare a second roll in the same manner from remaining ingredients. Cut each sushi roll into 6 equal pieces.
For the sushi rice, rinse rice under cool running water in a colander, rinse until the water runs clear.
Boil rice, water and kelp in a saucepan over high heat, then cover saucepan with a lid and let rice rest about 10 minutes at a very low heat. Keep the cover on during this entire time. Remove saucepan from the heat and let the rice soak for 3 to 5 minutes.
Add rice vinegar to rice, heat again andseason with salt and sugar.
Fill a bowl with rice and remove seaweed. Pull chopsticks in a crisscross pattern through the rice. Allow to cool. Use a fan to cool rice so it cools quickly to room temperature and has a nice shine.
