Salmon and Shrimp Nigiri
Nutritional values
(Percentage of daily recommendation)
| Calorie | 151 cal. | (7 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 233 mg | (6 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the salmon sushi
- 150 grams fresh Salmon
- 2 tsps Wasabi paste
- 150 grams prepared Sushi rice
- For the shrimp sushi
- 8 fresh Shrimp tails (about 30 grams or 1 ounce each, ready to cook)
- salt
- 3 Tbsps Rice vinegar
- 2 tsps Wasabi paste
Preparation steps
For the salmon sushi, cut the well-chilled salmon fillets diagonally into 8 very thin and uniform slices, about 3 x 5 cm (approximately 1 x 2 inches), then spread a thin coating of wasabi paste on one side of the slices.
With moistened hands, form the sushi rice into 8 uniform rectangular shapes and lay the fish slices on top.
For the shrimp sushi, cook the shrimp tails in boiling salted water over low heat for about 2-3 minutes. Rinse in cold water and drain.
Cut the shrimp down the ventral side and lay flat (do not cut all the way through the shrimp).
Pour the rice vinegar into a bowl and marinate the shrimp for 3 minutes, then remove and pat dry.
Spread the undersides of the shrimp thinly with wasabi paste.
With moistened hands, form the sushi rice into 8 uniform rectangles, and lay the shrimp on top. Arrange the sushi on plates and serve.
