1 serving (13.6 g):
Calories: 26.2 kcal.
Fats: 1.3 g.
Carbohydrates: 2.7 g.
Protein: 1 g
Ingredients:
The sushi rice (round) - 100 gr.
Water 200-120 ml.
Vinegar - 2 tbsp
Sugar - 0.5 teaspoon (1 to 2 tablets of sweetener)
Salt - ¾ tsp
Sushi seaweed - 4 sheets
Salted red fish (pink, chum, sockeye, etc.) - 100 gr.
Philadelphia cheese - 180 gr.
Cucumber - 1 PC.
Preparation:
1. Rice add water and on medium heat bring to a boil. Then for 1 minute turn on full heat, the lid is not removed. Then 10 minutes to cook on low heat. After turn off the heat and let the rice stand for 10 minutes.
2. In vinegar to dissolve the sugar and salt, pour in the rice and to prevent a wooden spatula.
3. To decompose dry seaweed. Spread about half of the sheet stuffing: rice - a thin layer, spread the cheese, put the fish and vegetables cut into strips. Roll up roll.
4. In a few minutes (algae to soak and become soft) cut into things. With one of the rolls out of about 8-10 rolls.
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