2 Serves
71 Mins
Cook the sushi rice in a rice cooker until tender and fluffy.
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JapaneseVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
61 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
353 mg / 1,250 mgPotassium
391 mg / 4,700 mgSodium
469 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
10 g / 28 gSugar
12 g / 50 gSaturated Fat
1 g / 20 gCholesterol
12 mg / 300 mgCaffeine
0 mgNet Carbs
183 gAlcohol
0 g
Season the cooked rice with sushi vinegar and allow it to cool to room temperature.
Place a sheet of nori on the bamboo sushi mat. Spread a thin, even layer of seasoned rice over the nori, leaving a small border at the top.
Arrange the imitation crab and cucumber strips in the center of the rice. Use the bamboo sushi mat to roll the nori tightly around the fillings.
Thinly slice the avocado and layer the slices over the top of the sushi roll to create the caterpillar effect.
Using a sharp knife, slice the roll into eight equal pieces and serve immediately.
8
g40
g15
g
Japanese
American