4 Serves
35 Mins
Thinly slice the white fish fillets and the pickles into uniform pieces.
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Vitamin K
28 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
77 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
130 mg / 1,250 mgPotassium
276 mg / 4,700 mgSodium
878 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
1 g / 28 gSugar
12 g / 50 gSaturated Fat
0 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Place the sliced fish and pickles into the Japanese pickle press, ensuring they are evenly distributed.
Tighten the press to apply pressure and refrigerate for at least 30 minutes to allow the flavors to meld and the fish to firm up.
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Nigerian
Japanese