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2 Serves
30 Mins
Rinse the sushi rice thoroughly under cold water until the water runs clear, then cook according to package instructions or in a rice cooker.
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Vitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
70 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
156 mg / 1,250 mgPotassium
237 mg / 4,700 mgSodium
767 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
117 gAlcohol
0 g
While the rice is still warm, gently fold in the sushi rice seasoning until well incorporated, then spread the rice on a tray to cool to room temperature.
Slice the cucumber into thin, long strips using a chef's knife and prepare the cream cheese by cutting it into manageable sticks.
Place a sheet of nori on a bamboo sushi rolling mat, spread a thin layer of seasoned rice over it, and arrange the cucumber strips and cream cheese sticks in the center.
Roll the sushi tightly using the bamboo mat, then slice into bite-sized pieces using a sharp knife, seasoning lightly with salt and pepper if desired.
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