4 Serves
95 Mins
Rinse the sushi rice thoroughly and cook it in a rice cooker until tender, then season with sushi vinegar while warm and let it cool to room temperature.
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Vitamin E
4 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
30 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
186 mg / 1,250 mgPotassium
399 mg / 4,700 mgSodium
71 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Prepare the protein filling by heating a small amount of oil in a frying pan and searing the shrimp or eel until cooked through, then season lightly with salt and pepper.
Lay a sheet of nori on a bamboo sushi rolling mat, spread a thin layer of prepared sushi rice over the surface, and arrange the cooked protein and sliced cucumber in the center.
Roll the sushi tightly using the bamboo mat, top with thin slices of avocado, and slice into bite-sized pieces using a sharp knife.
35
g41
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Rwandan
Cuban