Tuna and Crab Maki Rolls
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
199
calories
Calories
Nutritional values
1 roll contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 199 cal. | (9 %) | ||
| Protein | 12.08 g | (12 %) | ||
| Fat | 0.77 g | (1 %) | ||
| Carbohydrates | 36.97 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.47 g | (2 %) |
more nutritional values
| Vitamin A | 137.86 mg | (17,233 %) | ||
| Vitamin D | 0.13 μg | (1 %) | ||
| Vitamin E | 0.19 mg | (2 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 2.69 mg | (22 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 12.14 μg | (4 %) | ||
| Pantothenic acid | 0.39 mg | (7 %) | ||
| Biotin | 0.21 μg | (0 %) | ||
| Vitamin B₁₂ | 0.42 μg | (14 %) | ||
| Vitamin C | 4.07 mg | (4 %) | ||
| Potassium | 170.16 mg | (4 %) | ||
| Calcium | 74.03 mg | (7 %) | ||
| Magnesium | 16.23 mg | (5 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Zinc | 0.48 mg | (6 %) | ||
| Saturated fatty acids | 0.23 g | |||
| Cholesterol | 29.48 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 1 carrot or 100 grams (approximately 3 ounes) pickled pumpkin
- 80 grams very fresh Tuna steak
- 60 grams Crabmeat
- 4 long Beans (cooked)
- 100 grams Custard royale
- 250 grams Sushi rice (cooked)
- 4 pcs Nori seaweed
Preparation steps
1.
Peel the carrot, cut into matchsticks, cook in boiling salted water for 2-4 minutes and then drain and shock in ice water.
2.
Drain the crab meat and chop finely. Cut the omelette and tuna into long strips.
3.
Arrange 1 nori sheet, smooth-side down, on a sushi mat covered with plastic wrap. Spread 1/2 the rice over the nori, pressing down lightly and cover with a second sheet of nori. Arrange the filling ingredients along 1 long side, roll up carefully then cut into 6 pieces. Repeat with the remaining ingredients. Arrange the rolls decoratively on serving plates. Top with pickled ginger and cilantro. Serve cold.
