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Sushi-Reisschüssel mit rohem Fisch und Nori

Sushi-Reisschüssel mit rohem Fisch und Nori
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Nährwertangaben

Pro Portion à 180 g

% Tageswert basierend auf einer Ernährung mit 2000 kcal

Kalorien 330 kcal
17% DV
Fett gesamt 8.0g
12% DV
Kohlenhydrate gesamt 42.0g
14% DV
Protein 18.0g
36% DV

Über

Eine kleine Portion aus sechs Stück hochwertigem japanischem Sushi, vermutlich eine Mischung aus Nigiri mit Fisch oder ähnlichen Sushi-Stücken.

Zutaten

Vitamine & Mineralstoffe

Vitamine

NährstoffMengeNRV%Halbwertszeit
Biotin4.0mcg13%
Cholin70.0mg13%
Folat18.0mcg5%
Niacin6.0mg38%
Pantothensäure1.1mg22%
Riboflavin0.1mg12%
Thiamin0.1mg10%
Vitamin A25.0mcg3%
Vitamin B122.2mcg92%
Vitamin B60.3mg21%
Vitamin C2.0mg2%
Vitamin D4.0mcg20%
Vitamin E1.2mg8%
Vitamin K2.0mcg2%

Mineralstoffe

NährstoffMengeNRV%Halbwertszeit
Calcium25.0mg3%
Chrom2.0mcg6%
Kupfer0.1mcg0%
Jod18.0mcg12%
Eisen1.2mg7%
Magnesium35.0mg8%
Mangan0.3mg11%
Molybdän6.0mcg13%
Phosphor180.0mg26%
Kalium320.0mg7%
Selen28.0mcg51%
Natrium520.0mg23%
Zink1.4mg13%

Sushi-Reisschüssel mit rohem Fisch und Nori

Eine einfache Sushi-Reisschüssel mit gewürztem Sushi-Reis, rohem Fisch und Nori, serviert mit Wasabi und Sojasauce. Sie ähnelt stark einem dekonstruierten Sushi oder einer Schüssel im Chirashi-Stil, jedoch mit einer sehr minimalistischen Zutatenliste.

Zutaten


  • Sushi-Reis: 120 g

  • Roher Fisch: 45 g

  • Nori: 3 g

  • Essigwürzung: 5 g

  • Wasabi: 2 g

  • Sojasauce: 5 g


  • Gesamt: 180 g

    Zubereitung


  • 1. Den Sushi-Reis kochen und dann, solange er noch warm ist, mit der Essigwürzung vermengen.

  • 2. Den Reis leicht auf Raumtemperatur abkühlen lassen.

  • 3. Den gewürzten Reis in eine Schüssel geben.

  • 4. Den rohen Fisch in Scheiben schneiden oder darauf anrichten.

  • 5. Das Nori schneiden oder zerbröseln und über die Schüssel streuen.

  • 6. Mit Wasabi und Sojasauce servieren, entweder separat dazu oder leicht darübergeträufelt.


  • Vorbereitungszeit


    5 Minuten

    Kochzeit


    20 Minuten

    Hilfreiche Tipps


  • Fisch in Sushi-Qualität verwenden, der für den Rohverzehr vorgesehen ist.

  • Den Reis nach dem Würzen nicht zu stark vermengen, damit die Textur erhalten bleibt.

  • Die Schüssel frisch servieren, für den besten Geschmack und die Lebensmittelsicherheit.
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