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Ingredients
Sushi-Buns
- 50 g Reisessig
- 20 g Zucker
- 15 g Reiswein (Mirin)
- ¾ TL Salz
- 3 Nori-Blätter, in Stücken
- 1 TL schwarzer Sesam
- 1 TL Sesam
- 200 g Sushi Reis
- 260 g Wasser
- Öl zum Einfetten
Gurken-Wasabi-Relish
- 10 g Ingwer, frisch, in dünnen Scheiben
- 30 g Zwiebel, halbiert
- 100 g Salatgurke, geschält, entkernt, in Würfeln (2 cm)
- ½ TL Salz
- 40 g Reiswein (Mirin)
- 1 TL Speisestärke
- 40 g Zucker
- ½ TL Wasabipaste
Teriyaki-Lachs und Fertigstellung
- 50 g Möhren
- 50 g Knollensellerie
- 50 g Porree
- 2 Lachsfilets, frisch, ohne Haut (à ca. 100 g)
- 50 g Teriyaki-Sauce
- 2 Prisen Pfeffer
- 300 g Wasser
- 80 g Mango, reif, in dünnen Scheiben
- Nutrition
- per 1 Portion
- Calories
- 1763 kJ / 421 kcal
- Protein
- 16 g
- Carbohydrates
- 67 g
- Fat
- 8 g
- Saturated Fat
- 2 g
- Fibre
- 1.7 g
- Sodium
- 1266 mg
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