"Sush"i with Chicken and Mango
Nutritional values
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 571 mg | (14 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 210 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the rice
- 200 grams (approximately 7 ounces) Sushi rice
- 1 pc Kombu seaweed
- 1 Tbsp Rice vinegar
- 1 pinch salt
- 1 pinch sugar
- For covering
- 1 ripe Mango
- 300 grams (approximately 10 1/2 ounces) Chicken breasts (ready to cook, skinless)
- 2 Tbsps Tandoori paste
- 1 Tbsp vegetable oil
- 2 Tbsps Mayonnaise
- 4 Tbsps Sesame seeds
Preparation steps
For the rice: Wash the sushi rice under running water in a colander and rinse until the water runs clear.
Pour the rice into an electric steamer and add 300 ml (approximately 10 1/2 ounces) of water and a small piece of kombu and cook at 100°C (approximately 212°F) for 18 minutes, stirring occasionally. Heat 1 tablespoon rice vinegar in a small skillet and stir in the salt and the sugar until the sugar has dissolved. Place the rice in a bowl and remove the kombu. Drag a cooking spoon across the rice in crisscross fashion while adding the seasoning in a slow stream. Fan the rice to cool it down quickly. Peel the mango, and with a knife, remove the flesh from around the mango pit and thinly slice into narrow wedges. Rinse the chile, remove seeds and chop very finely. Rinse the chicken breast, pat dry. and brush with 1 1/2 tablespoons of the tandoori paste. Heat the oil in a skillet and saute the chicken over medium heat until cooked through. Allow to cool then thinly slice the chicken. Stir together the mayonnaise and the remaining tandoori paste. Place the sesame seeds on a plate. With moistened hands shape about 1 tablespoon of the rice into ovals. Brush the sides of the ovals with mayonnaise and roll in the sesame seeds. Place a couple of mango wedges and 1-2 chicken slices on thr top of the rice and press lightly to adhere. Serve the sushi on a plate with a flower garnish.
