RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.5579
Energy (kCal)	154.3767
Carbohydrates (g)	6.8176
Total fats (g)	10.5864
Fatty acids, total saturated 20:0 (g)	0.0144
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0965
Fatty acids, total polyunsaturated 17:1 (g)	0.0002
Fatty acids, total trans-monoenoic (g)	0.0009
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0148
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0024
Riboflavin (mg)	0.1137
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0034
Fatty acids, total polyunsaturated 24:1 c (g)	0.0002
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.2951
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2748
Proline (g)	0.1424
Fatty acids, total polyunsaturated 18:1 t (g)	0.0009
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2105
Adjusted Protein (g)	0.0000
Cystine (g)	0.0464
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.3700
Copper, Cu (mg)	0.2191
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8410
Total lipid (fat) (g)	10.5864
Vitamin K (phylloquinone) (g)	8.2908
Cholesterol (mg)	19.1167
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0098
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.9000
Folate, total (g)	15.1500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	43.9233
Energy (kcal)	154.3767
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0872
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0604
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0067
Sugars, total (g)	1.0240
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.3000
Lutein + zeaxanthin (g)	4.2450
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0095
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1321
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0003
Magnesium, Mg (mg)	28.9517
Fatty acids, total saturated 16:0 (g)	1.1285
Carbohydrate, by difference (g)	6.8176
Vitamin D (IU)	0.0000
Fructose (g)	0.1495
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2515
Tyrosine (g)	0.0962
Potassium, K (mg)	207.1967
Fatty acids, total saturated 12:0 (g)	0.0023
Vitamin A, RAE (g)	9.9250
Serine (g)	0.1376
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1300
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0059
Fatty acids, total saturated 22:0 (g)	0.0118
Fatty acids, total saturated 14:0 (g)	0.0154
Histidine (g)	0.0689
Isoleucine (g)	0.1114
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0006
Niacin (mg)	1.1644
Water (g)	49.2816
Fatty acids, total saturated 8:0 (g)	0.0004
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0002
Carotene, beta (g)	4.5000
Sodium, Na (mg)	1244.8267
Iron, Fe (mg)	0.8854
Energy (kJ)	645.8750
Ash (g)	4.0899
Caffeine (mg)	0.0000
Glycine (g)	0.1416
Fatty acids, total trans-polyenoic (g)	0.0015
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0005
Fatty acids, total saturated 18:2 undifferentiated (g)	2.3812
Fatty acids, total polyunsaturated (g)	2.5141
Vitamin E (alpha-tocopherol) (mg)	0.7094
Sucrose (g)	0.5620
Vitamin B-6 (mg)	0.0820
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1072
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.5460
Pantothenic acid (mg)	0.1204
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0011
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1414
Folate, food (g)	15.1500
Fatty acids, total saturated 20:1 (g)	0.0288
Fatty acids, total monounsaturated (g)	6.1256
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2227
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0033
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	24.5722
Fatty acids, total polyunsaturated 16:1 c (g)	0.0013
Fatty acids, total saturated (g)	1.5016
Vitamin B-12 (g)	0.3013
Calcium, Ca (mg)	73.8383
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1187
Glutamic acid (g)	0.5602
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	9.2500
Leucine (g)	0.1926
Folate, DFE (g)	15.1500
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0015
Fiber, total dietary (g)	1.3420
Tryptophan (g)	0.0453
Threonine (g)	0.1010
Fatty acids, total polyunsaturated 18:1 c (g)	0.2792
Manganese, Mn (mg)	0.2958
Protein (g)	8.5579
Cryptoxanthin, beta (g)	0.4500
Fatty acids, total saturated 18:1 undifferentiated (g)	6.0060
Betaine (mg)	4.7680
Phosphorus, P (mg)	139.9400
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Japanese >> Japanese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Spread a 6x6-inch piece plastic wrap on rolling mat. | 2. Sprinkle plastic with toasted sesame seeds. | 3. Layer rice on plastic so it is about the same size as the nori. | 4. Cover rice with nori (shiny side down). | 5. Mix together mayonnaise with nanami togarashi pepper (adjust pepper amount to your taste). | 6. Spread nori with spicy mayo. | 7. Place tuna, tobiko, cucumber, and avocado on mayo so that it fits edge to edge. | 8. Using rolling mat, roll up rice/nori and peel back the plastic wrap as you go. | 9. When you reach the end, firmly press, then slice into serving pieces. | 10. Serve with wasabi paste, soy sauce, grated daikon, seaweed salad and pickled ginger as garnishes, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
nori	1/2	sheet	toasted	25.2167	0.0	5.61	0.1417
sushi rice	1/3	cup	cooked	25.2167	0.0	5.61	0.1417
sashimi grade tuna	1	ounce		25.2167	0.0	5.61	0.1417
tobiko	2	tablespoons		25.2167	0.0	5.61	0.1417
english cucumber	2	pieces	peeled	25.2167	0.0	5.61	0.1417
avocado	2	pieces	ripe	-	-	-	-
sesame seed	1/2	tablespoon	toasted	42.75	1.9642	1.3358	3.6
mayonnaise	1	tablespoon		54.15	0.0	0.0555	6.0
nanami togarashi	1/2	teaspoon		25.2167	0.0	5.61	0.1417
wasabi paste	1	teaspoon		18.98	2.9984	0.145	0.7085
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
daikon radish	1	tablespoon	grated	25.2167	0.0	5.61	0.1417
wakame salad	1	tablespoon	seaweed	25.2167	0.0	5.61	0.1417
ginger	1	tablespoon	pickled	4.8	1.0662	0.1092	0.045

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

Cooking in progress....

Golden Gate Roll (Sushi)