2 Serves
70 Mins
12 g
138 g
1 g
Wash the sushi rice thoroughly until the water runs clear, then cook it in a rice cooker or pot until tender.
Ingredients, vitamins, and health benefits
Japanese Short-Grain Rice
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SpanishVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
25 µg / 400 µgCalcium
26 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
171 mg / 1,250 mgPotassium
262 mg / 4,700 mgSodium
28 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
136 gAlcohol
0 g
While the rice is still warm, gently fold in the sushi rice seasoning until well combined, then let it cool to room temperature.
Using a sharp knife, slice the cucumber into thin, long matchsticks, removing the watery seeds if desired.
Place a sheet of nori on the bamboo sushi rolling mat, spread a thin layer of seasoned rice over it, and lay the cucumber strips across the center.
Roll the nori tightly using the bamboo sushi rolling mat to form a firm cylinder, then slice into bite-sized pieces with a sharp knife.
Sushi Rice
Sushi Rice Seasoning (Vinegar, Sugar, Salt)
Cucumber
Nori Sheets
Vitamin A
5 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
25 µg / 400 µgCalcium
26 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
171 mg / 1,250 mgPotassium
262 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
47
g47
g29
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g