Sushi Fillings Recipe

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Sushi Fillings
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Ingredients
14
Count
Nutrition
1505
Calories
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Ingredients:

Directions:

  1. Ahi: Rinse 3 ounces sashimi-grade ahi tuna (yellowfin or bigeye; for bacteria safety, buy it from a good seafood purveyor); pat dry. Cut tuna into 1/4-inch-thick strips about 1/2 inch wide and 3 1/2 inches long. Just before serving, arrange raw fish on a bed of crushed ice on a rimmed plate.
  2. Caviar: Place 2 ounces salmon roe in a wire strainer and rinse gently under cold running water; mound in a small bowl.
  3. Crab: In a small bowl, mix 8 ounces shelled cooked crab or drained canned crab (squeeze out liquid) with 1/4 cup mayonnaise and soy sauce to taste (about 2 teaspoons). Makes about 1 cup.
  4. Smoked salmon: Cut 3 ounces thinly sliced smoked salmon into 1/2-inch-wide strips.
  5. Asparagus: In a 5- to 6-quart pan over high heat, bring about 1 quart water to a boil. Snap off and discard tough stem ends from 8 ounces asparagus. Rinse asparagus and add to boiling water; cook until barely tender when pierced, 3 to 4 minutes. Drain and immediately immerse in a bowl of ice water. When cool, lift out and cut into 3 1/2-inch lengths.
  6. Avocado: Pit and peel 1 firm-ripe avocado (8 oz.); slice lengthwise into 1/4-inch-thick, 1/2-inch-wide strips about 3 1/2 inches long. Place in a bowl with 2 tablespoons lemon juice; turn to coat.
  7. Carrot: Peel and shred 3 ounces carrot, or use 3/4 cup shredded carrot.
  8. Cucumber: Rinse 6 ounces Japanese or English cucumber; cut into 3 1/2-inch lengths. Cut lengthwise into 1/4-inch-thick slices, then stack 2 or 3 slices at a time and cut lengthwise into 1/4-inch-thick sticks.
  9. Mushrooms: Trim woody stem ends from 3 ounces enoki mushrooms. Rinse mushrooms briefly, drain, and gently pat dry.
  10. Spinach: In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add 6 ounces rinsed spinach leaves and cook just until wilted, 1 to 2 minutes. Drain and immerse in a large bowl of ice water until cool. Drain again and spread on a clean kitchen towel. Roll towel up and twist and squeeze tightly to remove as much liquid as possible.
  11. Sprouts: Gently rinse and drain 2 oz. (1 1/2 cups) radish or broccoli sprouts; trim off root ends, if present.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1504.68 Kcal (6300 kJ)
Calories from fat 771.22 Kcal
% Daily Value*
Total Fat 85.69g 132%
Cholesterol 304.04mg 101%
Sodium 2925.91mg 122%
Potassium 5440.86mg 116%
Total Carbs 89.36g 30%
Sugars 35.35g 141%
Dietary Fiber 47.38g 190%
Protein 104.67g 209%
Vitamin C 332.4mg 554%
Vitamin A 0.9mg 28%
Iron 69.9mg 388%
Calcium 701mg 70%
Amount Per 100 g
Calories 86.17 Kcal (361 kJ)
Calories from fat 44.16 Kcal
% Daily Value*
Total Fat 4.91g 132%
Cholesterol 17.41mg 101%
Sodium 167.55mg 122%
Potassium 311.57mg 116%
Total Carbs 5.12g 30%
Sugars 2.02g 141%
Dietary Fiber 2.71g 190%
Protein 5.99g 209%
Vitamin C 19mg 554%
Iron 4mg 388%
Calcium 40.1mg 70%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.4
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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