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Tropical Maki - Sushi

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.6984
Energy (kCal)19.44
Carbohydrates (g)4.1328
Total fats (g)0.3384
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook sushi rice. | 2. Bake tempura shrimp as directed on the package. I used this tempura shrimp, but I’m sure other types, or even homemade tempura shrimp will work just fine. You can also fry the tempura shrimp if you choose, but baking it is healthier, and you can prepare other things (such as the sumeshi) while it’s baking. | 3. Cut tails off the tempura shrimp. | 4. Slice tempura shrimp in half lengthwise, set aside. | 5. Slice the pineapple into 1 inch x 1 inch x 6 inch; pieces. | 6. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard (or pickle) the white bulbs. | 7. Roll the sushi, using one green onion stalk, a piece of pineapple, and 2 ½ slices of tempura shrimp as your fillings. | 8. Serve with shoyu, wasabi, and ginger if desired. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    nori 6 sheets - - - -
    sushi rice 3 cups cooked seasoned - - - -
    tempura shrimp 8 - - - -
    pineapple 1 - - - -
    green onion 6 stalks 19.44 4.1328 0.6984 0.3384

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



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