Shrimp Avocado Gunkan Sushi
(Available only in Cantonese)
Accredited Practising Dietitian (DAA, Australia) and Assistant
External Affairs Officer of Hong Kong Dietitians Association, Miss
Doris LAU said, "Gunkan sushi is prepared with avocado and
shrimps. The former ingredient is relatively rich in monounsaturated
fatty acid and high in potassium, while the latter is relatively low
in fat. Hence, the sushi is categorised as a healthy "3 Less
Dish"."
Available in Other Languages
Tagalog and Indonesian versions are extracted from the Less-Salt-and-Sugar Recipes published by the Committee of Reduction of Salt and Sugar in Food.
Ingredients : (To Serve 2 pieces):
| Sushi rice clusters (cooked) | 2 pieces (50g) |
| Avocado | 15g |
| Shrimps without shell | 15g |
| Lemon juice | 3g |
| Seaweed sheets for Gunkan sushi | 2 pieces |
Seasoning:
| Salt | 0.1 g |
Cooking Method:
| 1. | Wash the shrimps. Blanch until done. Dice and set aside. |
| 2. | Peel and pit the avocado. Dice and set aside. |
| 3. | Mix the shrimps, avocado and salt together. Add lemon juice. Set aside |
| 4. | Hand form the sushi rice clusters in rectangular shape. Encircle the base of each sushi rice cluster with a seaweed sheet. |
| 5. | To serve, top the sushi rice clusters with the mixed avocado and shrimps. |
Per serving:
| Energy(kcal) | 87 |
| Carbohydrate(g) | 12 |
| Protein(g) | 4 |
| Fat(g) | 3 |
| Sugar(g) | 0 |
| Sodium(mg) | 60 |
The energy and nutrient content above is estimated according to the
information compiled from the USDA Nutrient data Laboratory. Values are for
reference only.
This recipe is provided by Hokkaido Katsu Sushi.
Extract from CookSmart, Issue 26
