salmon sushi by MyNutriCounter

Salmon and Mango Nori Wraps

Salmon and Mango Nori Wraps

The history of Japanese wrapped food sushi began in the late samurai period in the 17-18th centuries. As Japanese people are great travellers by nature it was very popular among them to visit famous shrines at least once in their life. Hence by the end of 18th century Japan had a highly developed tourism industry with all modern attributes like traveller guides, organised pilgrim tours and multiple inns. Of course all such trips required foods able to survive a long journey as well. Quick-witted merchants in Osaka found that raw fish kept much longer if it was enclosed in vinegared rice and then wrapped in the dried leaves of nori, the reddish-purple seaweed which had been cultivated across Japan for centuries. The new wrapped food was named sushi and allowed pilgrims to save both time and money on their way.

Thanks to the ancient Japanese tradition, today we present our own delicious version of the wrap recipe. Though it doesn’t contain rice and isn’t intended for a long journey, it still offers a range of nutritional benefits and has a fantastic flavour due to the original togarashi spice mix. So the salmon provides energy-boosting creatine and DHA, an essential omega-3 acid which helps to prevent brain and heart related diseases. Tomatoes are full of potassium, vitamin A, C and phytochemical lycopene. The latter has been recently found to reduce risk of cardiovascular diseases and prostate cancer as well. In one recent study mango was shown to have multifaceted positive effects like anti-inflammatory, anticancer, antioxidant and even more health-enhancing ones. Hence it’s highly recommended for inclusion in a common diet.

So let’s follow the ancient tradition to make a spectacular, meditative and healthy journey into the secrets of Japanese wrapping mentality.

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Summary
recipe image
Recipe Name
Salmon and Mango Nori Wraps
Author
Published On
Preparation Time
Cook Time
Total Time
  • Serves

    1-2 servings

  • Prep

    10 mins

  • Cook

    2 mins

  • Total Time

    12 mins

  • Dietary

    DF, GF

  • PER SERVING

  • Calories

    120.17kcal

  • Protein

    14.32g

  • Carbohydrates

    9.20g

  • Fats

    3.03g

  • Saturated Fats

    0.54g

  • Monounsaturated Fats

    0.87g

  • Polyunsaturated Fats

    0.56g

  • Water

    108.48ml

  • Cholesterol

    27.50mg

  • Sodium

    244.36mg

  • Potassium

    433.66mg

  • Fibre

    2.17g

  • Sugar

    7.06g

  • Vitamin A

    160.87mcg

  • Vitamin C

    23.14mg

  • Vitamin D

    4.35mcg

  • Calcium

    18.96mg

  • Iron

    0.78mg

  • Vitamin B6

    0.47mg

  • Vitamin B12

    2.40mcg

  • Vitamin E

    0.87mg

  • Vitamin K

    3.97mcg

  • Magnesium

    28.67mg

  • Phosphorus

    179.95mg

  • Zinc

    0.40mg

  • Copper

    0.12mg

  • Manganese

    0.22mg

  • Selenium

    18.98mcg

  • Thiamine

    0.08mg

  • Riboflavin

    0.10mg

  • Niacin

    5.25mg

  • Pantothenic Acid

    0.75mg

  • Choline

    63.65mg

  • Folate

    12.08mcg

Ingredients:

  • 100g/3.5oz salmon fillet
  • 75g/2.75oz roma tomatoes, diced
  • 20g/0.75oz shallots, dice
  • 75g/2.75oz ripe mango, diced
  • ½ tsp. chopped cilantro
  • 10ml/0.33fl oz lime juice
  • ¼ tsp. togarashi spice powder
  • pinch of salt
  • 6g/0.25oz nori sheets, cut into squares

Method:

  1. Season both sides of the salmon with salt and togarashi spice powder.
  2. Sear salmon in a lightly oiled skillet for 1 minute per side.
  3. Take out of the skillet and set aside to cool.
  4. Flake the salmon roughly with a fork.
  5. In a bowl, toss together salmon, mangoes, tomatoes, shallots, lime juice, and chopped cilantro. Season with more salt or togarashi as needed.
  6. Wrap salmon and mango mixture in pre-cut sheets of nori for serving.

Dairy-free, Dinner, Gluten-free, Lunch, Mains, Nut-free, Recipes

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