Nigiri
TM6 TM5

Nigiri

2.9 (14 ratings)

Ingredients

Blumenkohl-Sushi-Reis

  • 400 g Blumenkohlröschen
  • 1000 g Wasser
  • 160 g Jasminreis
  • 5 g Zucker
  • 15 g Reisessig
  • ¼ TL Salz

Füllung und Fertigstellung

  • 80 g Lachsfilets, frisch, ohne Haut, in Sushi-Qualität, in 20 hauchdünnen Scheiben
  • 100 g Thunfisch, frisch, in Sushi-Qualität, in 20 hauchdünnen Scheiben
  • 2 Nori-Blätter, längs halbiert, in 40 dünnen Streifen (5 mm), eingeweicht

Nutrition
per 1 Portion
Calories
1158 kJ / 277 kcal
Protein
16 g
Carbohydrates
35 g
Fat
7 g
Fibre
3.9 g

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