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Maki sushi with cucumber salad
Maki sushi served with a chive-cucumber salad.
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Ingredients
Directions
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Peel the cucumber, cut into 3 pieces and each piece into 8 strips. Sprinkle with salt in a colander, mix well and leave for 10 minutes.
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Peel the orange very thinly. Cut the peel into narrow strips. Squeeze out the orange. Bring the juice with the sugar and the zest to a boil in a pan. Cook for 3 minutes.
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Stir the juice with vinegar, soy sauce and mustard in a large bowl. Allow to cool slightly and stir in the mayonnaise. Cut the chives above and mix through.
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Cut the spring onions into thin strips of approx. The same length as the cucumber. Rinse the cucumber with cold water and let it drain. Mix the cucumber and spring onions in a bowl with mayonnaise dressing and leave to stand for 5 minutes.
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Place 6 strips of cucumber on the plates with the strips of spring onion close together. Place the rest of the cucumber and the spring onion in the same direction. Put the maki sushi next to it. Serve with the soy sauce and wasabi from the set.
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Nutrition
455Calories
Sodium0% DV1.735mg
Fat35% DV23g
Protein20% DV10g
Carbs17% DV52g
Fiber24% DV6g
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