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2 Serves
91 Mins
9 g
123 g
9 g
Cook the sushi rice according to package directions and gently fold in rice vinegar, sugar, and salt while warm. Let it cool to room temperature.
Ingredients, vitamins, and health benefits
Sushi Rice
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
5 µg / 400 µgCalcium
24 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
103 mg / 1,250 mgPotassium
29 mg / 4,700 mgSodium
1550 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
118 gAlcohol
0 g
Prepare your chosen filling ingredients by slicing them into long, thin strips. Heat a small amount of cooking oil in a frying pan over medium heat.
Sauté the filling ingredients briefly until tender-crisp, then season lightly with salt and pepper. Remove from the pan and let them cool.
Place a sheet of nori on the bamboo sushi mat. Spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.
Arrange the prepared filling ingredients in a line across the center of the rice. Use the bamboo sushi mat to roll the nori tightly around the fillings.
Rice Vinegar
Salt
Cooking Oil
Black Pepper
Nori Sheets
Vitamin A
0 µg / 900 µgVitamin E
3 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
5 µg / 400 µgCalcium
24 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
103 mg / 1,250 mgPotassium
29 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35
g10
g35
g
Japanese
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgAlcohol
0 g