2 Serves
79 Mins
Cook the sushi rice according to package directions and season with sushi vinegar while warm, then set aside to cool completely.
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Vitamin K
26 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 mgFolate
46 µg / 400 µgCalcium
57 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
137 mg / 1,250 mgPotassium
425 mg / 4,700 mgSodium
79 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
89 gAlcohol
0 g
Using a peeler, slice the English cucumbers into long, thin ribbons and pat them dry with paper towels.
Lay out the bamboo sushi mat and place the cucumber ribbons in an overlapping layer, then spread a thin layer of seasoned sushi rice over the cucumber.
Roll the cucumber and rice tightly using the mat, then slice into bite-sized pieces using a sharp knife.
Heat olive oil in a non-stick skillet over medium heat, add the sushi rolls, and sear briefly on all sides. Season with salt and pepper before serving hot.
35
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Rwandan
Cuban