2 Serves
86 Mins
28 g
62 g
9 g
Wash the sushi rice thoroughly until the water runs clear, then cook it in a rice cooker.
Ingredients, vitamins, and health benefits
Sushi Rice
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
21 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
280 mg / 1,250 mgPotassium
412 mg / 4,700 mgSodium
144 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
While the rice is still hot, gently fold in the sushi vinegar mixture using a wooden spoon to season the grains without mashing them, then let it cool to room temperature.
Using a sharp chef's knife, slice the sashimi-grade fish into bite-sized pieces or thin strips.
Assemble the bowls by placing a portion of the seasoned rice at the bottom and arranging the sliced fish and nori on top, finishing with a light sprinkle of salt and pepper if desired.
Sushi Vinegar
Sushi-grade Sashimi (Assorted Fish)
Salt And Pepper
Nori
Vitamin A
0 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
21 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
280 mg / 1,250 mgPotassium
412 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
35
g10
g35
g
Japanese
Zinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
29 µg / 55 µgAlcohol
0 g