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生魚とのりの寿司丼

生魚とのりの寿司丼
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栄養成分表示

180gあたり

% Daily Value based on a 2000 kcal diet

カロリー 330 kcal
17% DV
脂質 8.0g
12% DV
炭水化物 42.0g
14% DV
たんぱく質 18.0g
36% DV

概要

上質な寿司6貫ほどの少量サイズを思わせる一品です。魚をのせた握り寿司のような内容をイメージでき、酢飯、生魚、のりを組み合わせた食べやすい寿司丼として楽しめます。

材料

ビタミン＆ミネラル

ビタミン

栄養素量DV%半減期
ビオチン4.0mcg13%
コリン70.0mg13%
葉酸18.0mcg5%
ナイアシン6.0mg38%
パントテン酸1.1mg22%
ビタミンB20.1mg12%
ビタミンB10.1mg10%
ビタミンA25.0mcg3%
ビタミンB122.2mcg92%
ビタミンB60.3mg21%
ビタミンC2.0mg2%
ビタミンD4.0mcg20%
ビタミンE1.2mg8%
ビタミンK2.0mcg2%

ミネラル

栄養素量DV%半減期
カルシウム25.0mg3%
クロム2.0mcg6%
銅0.1mcg0%
ヨウ素18.0mcg12%
鉄1.2mg7%
マグネシウム35.0mg8%
マンガン0.3mg11%
モリブデン6.0mcg13%
リン180.0mg26%
カリウム320.0mg7%
セレン28.0mcg51%
ナトリウム520.0mg23%
亜鉛1.4mg13%

生魚とのりのすし丼

味付けしたすし飯に生魚とのりを合わせ、わさびとしょうゆを添えていただく、シンプルなすし風の丼です。分解したすし、またはちらし寿司風の丼に近い一品ですが、材料はごく最小限です。

材料


  • すし飯: 120 g

  • 生魚: 45 g

  • のり: 3 g

  • すし酢: 5 g

  • わさび: 2 g

  • しょうゆ: 5 g


    • 合計: 180 g

    作り方


  • 1. すし飯を炊き、温かいうちにすし酢を混ぜます。

  • 2. ご飯を少し冷まし、室温程度にします。

  • 3. 味付けしたご飯を丼に盛ります。

  • 4. 生魚を切るか、そのまま上に並べます。

  • 5. のりを切るかちぎって、丼全体に散らします。

  • 6. わさびとしょうゆを添えるか、上から軽くかけて提供します。


    • 下ごしらえ時間


    5分

    調理時間


    20分

    役立つコツ


  • 生食用の刺身グレードの魚を使用してください。

  • 食感を保つため、すし酢を混ぜた後はご飯を混ぜすぎないでください。

  • 風味と食品安全のため、できたてを新鮮なうちに提供してください。
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