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Asparagus Salmon Battleships

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3120.0755
Energy (kCal)26190.3831
Carbohydrates (g)3519.881
Total fats (g)468.129
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook asparagus in a saucepan of boiling water for 1 minute or until tender. Rinse under cold water. Drain. Cut each asparagus spear in half crossways. Cut each nori sheet into 2cm-wide strips. | 2. Form tablespoons of rice into rectangular mounds with rounded edges using your palm as a mold. Top each mound with 2 pieces asparagus and 1 piece salmon to make 24 battleships. | 3. Wrap 1 nori strip around each. | 4. Serve with pickled ginger, wasabi, and soy sauce, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sushi rice 3 cups - - - -
    asparagus 200 trimmed 18143.7164 3519.881 1995.8088 108.8623
    nori 2 toasted halved cut - - - -
    salmon 200 sliced smoked cut 8046.6667 0.0 1124.2667 359.2667
    ginger pickled - - - -
    soy sauce - - - -
    wasabi - - - -

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



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