2 Serves
69 Mins
Cook the Japanese short-grain rice in a rice cooker until tender.
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JapaneseVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
4 µg / 400 µgCalcium
2 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
61 mg / 1,250 mgPotassium
49 mg / 4,700 mgSodium
575 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
While the rice is still hot, gently fold in the sushi vinegar, sugar, and a pinch of salt to season it, then allow it to cool to room temperature.
Using a sharp chef's knife, slice the sashimi-grade fish into bite-sized pieces or thin strips.
Divide the seasoned rice into serving bowls and arrange the prepared fish slices artistically on top.
Garnish with a light sprinkle of salt and pepper if desired, and serve immediately.
8
g95
g8
g
Japanese
Japanese