2 Serves
61 Mins
Cook the Japanese short-grain rice in a rice cooker until tender.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
12 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
310 mg / 1,250 mgPotassium
453 mg / 4,700 mgSodium
93 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
72 gAlcohol
0 g
While the rice is still warm, gently fold in the sushi vinegar to season it, then spread it out on a tray to cool to room temperature.
Using a sharp knife, slice the sashimi-grade fish into thin, bite-sized pieces.
Divide the seasoned rice into bowls and arrange the sliced fish and any desired garnishes on top.
9
g24
g8
g
