Rice and Seaweed Bites

Name: Rice and Seaweed Bites
Total time: 1 h 10 min
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 1.125 cups Sushi rice; 2.5 cups water; 0.25 cup Rice wine; 5 sheets Nori seaweed; 3 tsps Wasabi paste; 12 ozs sashimi quality Tuna (diced); 1 small Cucumber (diced); 1 red Bell pepper (seeds removed and diced)

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Health Score:

71 / 100

Difficulty:

advanced

Difficulty

Preparation:

1 hr

Preparation

ready in 1 hr 10 min.

Ready in

Calories:

386

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	386 cal.	(18 %)
Protein	24 g	(24 %)
Fat	15 g	(13 %)
Carbohydrates	36 g	(24 %)
Sugar added	0 g	(0 %)
Roughage	3.8 g	(13 %)

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more nutritional values

Vitamin A	0.6 mg	(75 %)
Vitamin D	4.1 μg	(21 %)
Vitamin E	2.8 mg	(23 %)
Vitamin K	22.1 μg	(37 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.3 mg	(27 %)
Niacin	14.2 mg	(118 %)
Vitamin B₆	0.7 mg	(50 %)
Folate	141 μg	(47 %)
Pantothenic acid	1.3 mg	(22 %)
Biotin	5.4 μg	(12 %)
Vitamin B₁₂	3.9 μg	(130 %)
Vitamin C	76 mg	(80 %)
Potassium	734 mg	(18 %)
Calcium	136 mg	(14 %)
Magnesium	123 mg	(41 %)
Iron	2.9 mg	(19 %)
Iodine	71 μg	(36 %)
Zinc	1.4 mg	(18 %)
Saturated fatty acids	4.1 g
Uric acid	213 mg
Cholesterol	63 mg
Complete sugar	8 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 1 ⅛ cups Sushi rice; 2 ½ cups water; ¼ cup Rice wine; 5 sheets Nori seaweed; 3 tsps Wasabi paste; 12 ozs sashimi quality Tuna (diced); 1 small Cucumber (diced); 1 red Bell pepper (seeds removed and diced)

How healthy are the main ingredients?

Tuna Cucumber

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Product recommendation

Difficulty: 3 for kids

Preparation steps

Rinse the rice very well under cold water. Drain thoroughly and put into a large pan that has a lid. Pour over the water. Bring to a boil, cover then simmer for about 25 minutes, until almost all the water has been absorbed. Remove from the heat, cover and allow to stand for 10 minutes.

Tip the rice onto a large flat tray. Add the rice wine and toss the rice, turning frequently and leave to cool to room temperature.

Put a sheet of nori sushi on a bamboo sushi mat. With dampened fingers, spread 1/5 of the rice over 3/4 of the seaweed, about 1/2cm thick. Leave the quarter the furthest away from you plain.

Smear a little wasabi in a line a little off centre nearest to you. Follow with a layer of tuna, red pepper and cucumber. Roll up the bamboo mat slowly, pressing lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges underneath. Repeat the process with the remaining seaweed sheets, tuna, etc.

Trim the ends with a lightly moistened sharp knife and cut each roll into 6-8 pieces. Serve immediately.

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