2 Serves
84 Mins
Cook the sushi rice according to package instructions and season with sushi vinegar while warm, then allow it to cool to room temperature.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
112 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
403 mg / 1,250 mgPotassium
359 mg / 4,700 mgSodium
342 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
220 mg / 300 mgCaffeine
0 mgNet Carbs
145 gAlcohol
0 g
Prepare the tempura shrimp by frying them in cooking oil until golden and crispy, then drain on paper towels.
Place a sheet of nori on the bamboo sushi rolling mat and spread a thin layer of seasoned sushi rice over it.
Arrange the fried tempura shrimp and any additional filling ingredients along the center of the rice.
Roll the sushi tightly using the bamboo mat, then slice into bite-sized pieces using a sharp knife.
Drizzle the finished rolls with spicy mayo and serve immediately.
35
g41
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Rwandan
Cuban