4 Serves
99 Mins
Cook the short-grain rice in a rice cooker until tender, then season lightly with salt and sesame oil.
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IraqiVitamin 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
6 µg / 400 µgCalcium
14 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
41 mg / 1,250 mgPotassium
58 mg / 4,700 mgSodium
431 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Julienne the vegetables and sauté them briefly in a frying pan with a small amount of vegetable oil, salt, and black pepper until just tender.
Lay a sheet of nori on a bamboo sushi mat, spread a thin layer of rice, add the cooked vegetables, and roll tightly.
Slice the rolls into bite-sized pieces using a sharp knife and serve immediately.
18
g55
g18
g
American