Uramaki with tuna,salmon, avocado

Uramaki with tuna,salmon, avocado

The uramaki are a type of sushi looks very dramatic. Nutritious and tasty, they are a sort of “rollè” which, in addition to fish and vegetables, also includes Nori seaweed , a food truly rich in beneficial properties.

Preparing uramaki at home is not difficult : just follow our recipe and the game will be done, in less than you think. This way you will get your fill of protein, vitamins, antioxidants and fiber . Combined with a salad or another vegetable dish, they can be considered a single dish.

Uramaki, the nutritional propertie

uramaki is a type of very rich sushi , both ingredients of beneficial properties.

  • Nori seaweed is a much loved food in the East, but rarely used in other cuisines. Red algae belonging to the genus Porphyra , has a high protein and many vitamins such as vitamin A, B and C . Very rich in polyunsaturated fatty acids and omega 3, it is useful for preventing degenerative diseases and premature aging. It is rich in amino acids, including arginine and taurine: the latter, in particular, helps liver function. It is also characterized by a good content of mineral salts, including manganese, zinc, copper and selenium, but above all iodine.
  • The salmon and tuna are foods rich in high biological value proteins. The salmon, in particular, also abounds in omega 3 and antioxidants, in addition to being rich in vitamins such as D and vitamins of group B. The tuna, however, is rich in vitamin A, vitamin B12, vitamin E and vitamin PP .
  • Avocado is a fruit by the high satiating power, thanks to the fibers it contains. This makes it ideal for controlling hunger pangs. It is rich in omega 3, folic acid (vitamin B9), potassium and magnesium.
  • The cucumber is a vegetable by the high purifying power, diuretic and refreshing. The tartaric acid it contains, when associated with carbohydrates, ensures that these are not transformed into fat by the body. It contains many vitamins, especially vitamin C and vitamin K , and is also very light, with 15 calories per 100g of product.

Find out how to make uramaki!


Uramaki

Preparation time 35 minutes
Portions 12 pieces
Calories per Person 45
Total Calories 270

INGREDIENTS

For 6 pieces with samone and avocado

  • 120 g sushi rice cooked
  • 50 g salmon into sticks of 1 cm, deprived of bone and skin, knocked down
  • 1/2 leaf Nori seaweed
  • 30 g avocado
  • 5 g Sesame seeds
  • 1 pinch wasabi

For 6 pieces with tuna and cucumber

  • 120 g sushi rice cooked
  • 50 g tuna into sticks of 1 cm, without bone and skin, knocked down *
  • 1/2 leaf Nori seaweed
  • 30 g cucumber
  • 5 g Sesame seeds
  • 1 pinch wasabi

INSTRUCTIONS

Salmon

Cut the salmon and tuna into 1 cm sticks.

Avocado sliced

Also cut the avocado and cucumber into 1 cm sticks, which you will have previously peeled.

seaweed

Get a special mat for the preparation of sushi, lay half a leaf of nori seaweed on top, placing the smooth and shiny side down.

Wet your hands in a bowl with water, possibly acidulated with a few tablespoons of rice vinegar, and take 120 g of sushi rice. Cover the surface of the seaweed with rice (you will have the rough side of the two faces in front of you), creating a uniform thickness.

Then sprinkle the rice with black sesame.

Flip the seaweed over (you will now have the smooth side of the seaweed in front of you).

Stuff it with salmon and avocado sticks, placing them in half. If you prefer, season the fish with a pinch of wasabi, spreading it with your finger over the salmon.

Roll up with the help of the mat to create a roll. Exert gentle pressure on the roll so that it remains compact, shape the roll, pressing evenly with your hands along the length.

Wet the blade of the knife with the acidulated water and cut the roll in half, to obtain two equal pieces.

Then cut them into three equal parts, in order to obtain 6 pieces of uramaki. Repeat the operation, this time stuffing the seaweed with cucumber and tuna.

Serve immediately with wasabi and soy sauce.

RECIPE NOTES

If the fish is not chilled, wrap the fillets in cling film and freeze them in the freezer at -18 ° C for at least 96 hours.

Get fresh fish fillets that have a regular shape and are at least 2-3 cm high.

The calories of the tuna and cucumber uramaki are: 35 calories per piece and 210 calories in total for 6 pieces. The calories present, however, refer to uramaki salmon and avocado.

External Links:

Uramaki Inside Out Sushi Roll

Leave a Reply

Your email address will not be published. Required fields are marked *