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"philly" Roll Sushi

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.9668
Energy (kCal)789.76
Carbohydrates (g)7.938
Total fats (g)70.2538
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place one full sheet of sushi nori on a bamboo rolling mat, shiny side down. | 2. Cover the sheet lightly with the prepared Sushi Rice- leaving the remaining inch and a half of nori bare lengthwise away from you. | 3. Place your toppings lengthwise onto the center of your rice. | 4. Fold your mat over, centering your ingredients with respect to your rice sheet to the far edge of your rice. With even pressure, tighten your roll by pressing and pulling on your mat. | 5. Finish your rolling by rolling your tightened roll over the last flap of nori. Repeat the tightening process if necessary. | 6. Repeat the process for the 2nd roll. | 7. Cut each roll into eight pieces. Best served while very fresh! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream cheese 8 ounces cut 669.06 7.938 16.1028 64.8648
    salmon 3 ounces smoked 120.7 0.0 16.864 5.388999999999999
    english cucumber 1 cut - - - -
    nori 2 sheets - - - -
    sushi rice 1 cup - - - -
    sesame seed toasted - - - -

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



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