4 Serves
75 Mins
15 g
65 g
12 g
Cook the short-grain rice in a rice cooker or pot, then season it lightly while it is still warm.
Ingredients, vitamins, and health benefits
Cooked Japanese Short-Grain Rice
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin K
12 µg / 120 µgVitamin 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
23 µg / 400 µgCalcium
27 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
238 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Slice the carrot, cucumber, and onion into thin strips and sauté the onion briefly with sesame oil.
Lay a sheet of nori on a bamboo sushi mat, spread a thin layer of rice over it, and arrange the vegetables across the near edge.
Roll the kimbap tightly, seal the edge with a little water, and repeat with the remaining ingredients.
Slice the rolls with a sharp knife and serve fresh, while the rice is still soft.
Salt
Carrots
Cucumber
Onion
Sesame Oil
Nori
Vitamin A
185 µg / 900 µgVitamin C
7 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
12 µg / 120 µgVitamin 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
23 µg / 400 µgCalcium
27 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
238 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
19
g2
g30
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µg