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Temarizushi - Sushi Balls

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.8863
Energy (kCal)17.6721
Carbohydrates (g)2.4904
Total fats (g)0.1314
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix water and vinegar together in a small finger bowl. | 2. Moisten hands with water-vinegar mixture (so rice doesn't stick to your hands) and form 3 rice balls, each ball made of 1 1/2 T of sushi rice. | 3. Cut an 8-inch square of plastic wrap. Put one of the fillets in the middle of the square. Place a rice ball on top of the fish fillet. | 4. Bring up the corners of the plastic wrap to enclose the bundle into a tight ball. | 5. Twist the edges tightly. The rice and sushi will be formed into a small round ball. | 6. Carefully unwrap ball and place onto plate. | 7. Repeat to form remaining balls, place them on the plate. | 8. Garnish with the roe, chives and sesame seeds. | 9. Serve with the teriyaki sauce on the side for dipping. | 10. Optionally, soy and wasabi can be served on the side for dipping. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sushi rice 5 tablespoons - - - -
    tuna 3 slices cut raw - - - -
    chive 1 tablespoon minced 0.9 0.1305 0.0981 0.0219
    tobiko 1 teaspoon - - - -
    black sesame seed 1 teaspoon - - - -
    teriyaki sauce 1 teaspoon 5.34 0.9336 0.3558 0.0012
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    wasabi 1 teaspoon 2.9521 0.6375 0.13 0.0171

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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