How to make salmon and avocado sushi, a favorite dish of seafood lovers
Today I will present the recipe for Salmon Sushi and Avocado. You may ask why Salmon?
Salmon is low in calories, but rich in protein, omega-3 fatty acids, good cholesterol and nutrients such as iodine, phosphorus, calcium, sodium, potassium, selenium, iron, vitamins A, B and D. Salmon’s fats are generally unsaturated and low in saturated fat. Salmon also contains large amounts of omega-3 fatty acids. Consuming 113 grams of this fish provides about 87% of the body’s daily requirement for this valuable substance that the body is unable to produce.
Salmon meat contains carotenoid pigments that have anti-cancer properties among the most important properties of Salmon. By entering the body by absorbing free radicals, they prevent cancer cells’ formation and proliferation. The selenium in salmon meat, which is even higher than tuna and herring, Prevents infections by strengthening the immune system. The selenium in salmon meat increases sexual potency. The iodine in Salmon helps synthesize thyroid hormones. Salmon has more vitamin D than other fish. It helps absorb calcium and minerals into the skeletal system. Vitamin B12 in Salmon prevents anemia.
It reduces harmful cholesterol levels in the blood. Also, this fish is good for brain function. Salmon is useful for preventing high blood pressure. Salmon is one of the fattiest fish. Therefore, for those who want to lose weight, it is recommended to be careful in consuming and making the necessary coordination with their nutritionist. Consumption of this fish is useful for owners of all four blood groups O-A-B-AB.
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Ingredients of Salmon Sushi and Avocado:
- Rice for sushi = 200 grams
- Light sushi sheet = 3 pieces
- Water = 1 cup
- Vinegar = 30 ml
- Sugar = 1 tablespoon
- Salt = 1/2 teaspoon
- Avocado = 1 piece
- Mushrooms = 4 pieces
- Medium carrots = 2 pieces
- Smoked Salmon = 3 thin sheets
Preparation of Salmon Sushi and Avocado:
First, mix all the vinegar, sugar and salt and put it on the heat to dissolve the sugar and salt in the vinegar.
Pour water and sushi rice into the pot, put it in and boil for about 12 minutes. Then remove from the heat and drain.
Pour the hot rice into a non-metallic container and gently mix the vinegar mixture with the rice, and if you can cool it with a fan at the same time, your rice will become glassy.
Cut avocados, carrots and mushrooms thinly and long. Next, spread the special mat on a flat surface and pull on the cellophane mat. Place the sushi sheet on the cellophane with the glossy side facing down.
Wet your hands with Web vinegar, take some rice, place it on a sushi sheet, and spread it. Cover the whole light-sheet but leave 1 cm blank from the sides and the end about Leave 2 inches empty. If you do not do this, your sushi will not close well at the end.
The height of the rice should be less than half an inch. First, put the sliced Salmon on top of the rice and put the avocado, carrots and mushrooms on top.
Then start piping sushi with the help of a mat and while pressing, press it until it closes well. After piping, please give it a square shape. After finishing the work, wipe it with a sharp knife. Divide each of the light sushi leaves into eight equal parts.