1 Serve
58 Mins
Prepare the sushi rice by rinsing it thoroughly and cooking it in a rice cooker. Once cooked, season it with sushi vinegar and allow it to cool to room temperature.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
37 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
558 mg / 1,250 mgPotassium
914 mg / 4,700 mgSodium
2046 mg / 2,300 mgZinc
11 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
141 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Using a sharp knife and a cutting board, carefully slice the sashimi-grade fish into thin, uniform pieces suitable for serving over rice.
Assemble the bowl by placing the seasoned sushi rice at the bottom, then artfully arranging the sliced raw fish on top. Garnish with shredded nori, a dollop of wasabi, and serve with a side of soy sauce.
9
g24
g8
g
