2 Serves
70 Mins
Cook the sushi rice according to package instructions and season with sushi vinegar while warm. Allow it to cool to room temperature.
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Vitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
53 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
384 mg / 1,250 mgPotassium
408 mg / 4,700 mgSodium
594 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
8 g / 28 gSugar
8 g / 50 gSaturated Fat
4 g / 20 gCholesterol
64 mg / 300 mgCaffeine
0 mgNet Carbs
130 gAlcohol
0 g
Prepare the tempura batter and fry the imitation crab or desired filling until golden and crispy using vegetable oil in a frying pan.
Place a sheet of nori on the bamboo sushi rolling mat. Spread a thin layer of seasoned rice over the nori, leaving a small border at the top.
Add the crispy filling and avocado slices to the center of the rice. Roll the sushi tightly using the bamboo mat, then slice into bite-sized pieces using a sharp knife.
35
g41
g25
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Rwandan
Cuban