RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1095
Energy (kCal)	155.714
Carbohydrates (g)	29.044
Total fats (g)	4.3543
Fatty acids, total saturated 20:0 (g)	0.0088
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0369
Fatty acids, total polyunsaturated 17:1 (g)	0.0001
Fatty acids, total trans-monoenoic (g)	0.0005
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0001
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0012
Riboflavin (mg)	0.0023
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0857
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0000
Proline (g)	0.0000
Fatty acids, total polyunsaturated 18:1 t (g)	0.0005
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0812
Adjusted Protein (g)	0.0000
Cystine (g)	0.0000
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3015
Copper, Cu (mg)	0.0062
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0351
Total lipid (fat) (g)	4.3543
Vitamin K (phylloquinone) (g)	5.4708
Cholesterol (mg)	3.3000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0049
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	0.3250
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	7.0325
Energy (kcal)	155.7140
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0470
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0000
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0001
Sugars, total (g)	27.8054
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	2.7975
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0000
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0001
Magnesium, Mg (mg)	1.4345
Fatty acids, total saturated 16:0 (g)	0.4917
Carbohydrate, by difference (g)	29.0440
Vitamin D (IU)	0.0000
Fructose (g)	0.0748
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0000
Tyrosine (g)	0.0000
Potassium, K (mg)	17.0190
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.8000
Serine (g)	0.0000
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0000
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0036
Fatty acids, total saturated 22:0 (g)	0.0076
Fatty acids, total saturated 14:0 (g)	0.0028
Histidine (g)	0.0000
Isoleucine (g)	0.0000
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0003
Niacin (mg)	0.0062
Water (g)	6.7965
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0001
Carotene, beta (g)	3.0000
Sodium, Na (mg)	191.0030
Iron, Fe (mg)	0.1183
Energy (kJ)	651.7700
Ash (g)	0.5457
Caffeine (mg)	0.0000
Glycine (g)	0.0000
Fatty acids, total trans-polyenoic (g)	0.0007
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0003
Fatty acids, total saturated 18:2 undifferentiated (g)	0.4813
Fatty acids, total polyunsaturated (g)	0.5185
Vitamin E (alpha-tocopherol) (mg)	0.3308
Sucrose (g)	27.6494
Vitamin B-6 (mg)	0.0018
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)	0.0000
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)	0.2730
Pantothenic acid (mg)	0.0058
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)	0.0007
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0024
Folate, food (g)	0.3250
Fatty acids, total saturated 20:1 (g)	0.0148
Fatty acids, total monounsaturated (g)	3.0975
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1113
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0022
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.9748
Fatty acids, total polyunsaturated 16:1 c (g)	0.0006
Fatty acids, total saturated (g)	0.6030
Vitamin B-12 (g)	0.0120
Calcium, Ca (mg)	4.6445
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0000
Glutamic acid (g)	0.0000
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)	0.5000
Leucine (g)	0.0000
Folate, DFE (g)	0.3250
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0007
Fiber, total dietary (g)	0.1982
Tryptophan (g)	0.0000
Threonine (g)	0.0000
Fatty acids, total polyunsaturated 18:1 c (g)	0.1396
Manganese, Mn (mg)	0.0179
Protein (g)	0.1095
Cryptoxanthin, beta (g)	0.3000
Fatty acids, total saturated 18:1 undifferentiated (g)	3.0353
Betaine (mg)	0.0000
Phosphorus, P (mg)	2.6210
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cook sushi rice following packet directions. Combine vinegar, sugar and salt-heat it for around 30 seconds in a microwave to help melt the sugar; stir through rice as soon as it is cooked. Spread onto a shallow tray to cool quickly, cutting and turning the rice to aid cooling and distribute the vinegar mix . | 2. In a small bowl combine the salmon and mayonnaise. | 3. Line a 20cm square cake pan with plastic wrap. Place a seaweed sheet on the base. Spread half the rice evenly over the seaweed sheet and lightly spread with wasabi paste. Cover with avocado slices then salmon mixture. Spread remaining rice evenly over salmon and top with a seaweed sheet. Cover with a piece of plastic wrap and press down firmly. Chill. | 4. To serve, remove plastic and cut into bite size pieces. Serve with soy sauce or pickled ginger. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sushi rice	1 1/2	1/2		-	-	-	-
rice wine vinegar	3	tablespoons		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
salt	1	teaspoon		-	-	-	-
pink salmon	210		drained	-	-	-	-
mayonnaise	2	teaspoons		36.1	0.0	0.037000000000000005	4.0
nori	2		toasted	-	-	-	-
wasabi paste	1/2	teaspoon		9.49	1.4992	0.0725	0.3543
avocado	1		sliced	-	-	-	-

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

Cooking in progress....

Salmon Nori Slice (Or Bar)