Ingredients:
- 7 oz sashimi-grade salmon, cut into 1/4-inch cubes
- 1/4 cucumber, finely chopped (3 tbsp)
- about 5 grape tomatoes, finely chopped (3 tbsp)
Directions:
- 1. Combine all the ingredients except the rice in a bowl.
- 2. To make the sushi-rice blocks, use an ice-cube tray as a mold (small cups, mini-muffin tins, and tartlet pans will also work). Prepare the mold by sprinkling it lightly with water.
- 3. Press the rice into the tray squares, then use your finger to push a hole 3/4 of the way into each square.
- 4. Turn the mold upside down onto waxed paper, and tap until the squares fall out.
- 5. Fill each hole with about a teaspoon of the salmon mixture and serve.
- Note: If you don't have a sushi restaurant within delivery distance, you can also use rice from a Chinese restaurant. Let it cool to room temperature, drizzle it with a mixture of 3 tablespoons rice vinegar, 1 1/2 tablespoons sugar, and 1/2 teaspoon salt, then stir to combine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 34.95 Kcal (146 kJ) | ||
| Calories from fat | 10.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 2% | |
|---|---|---|---|
| Cholesterol | 0.6mg | 0% | |
| Sodium | 90.23mg | 4% | |
| Potassium | 5.18mg | 0% | |
| Total Carbs | 5.84g | 2% | |
| Sugars | 0.41g | 2% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 0.63g | 1% | |
| Vitamin C | 0.5mg | 1% | |
| Calcium | 1.2mg | 0% | |
| Amount Per 100 g | |||
| Calories | 132.92 Kcal (557 kJ) | ||
| Calories from fat | 38.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.28g | 2% | |
|---|---|---|---|
| Cholesterol | 2.3mg | 0% | |
| Sodium | 343.1mg | 4% | |
| Potassium | 19.71mg | 0% | |
| Total Carbs | 22.2g | 2% | |
| Sugars | 1.56g | 2% | |
| Dietary Fiber | 0.92g | 1% | |
| Protein | 2.41g | 1% | |
| Vitamin C | 1.8mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 4.5mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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