2 Serves
94 Mins
23 g
152 g
14 g
Rinse the sushi rice thoroughly and cook it in a rice cooker until tender.
Ingredients, vitamins, and health benefits
Sushi Rice
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Vitamin E
1 mg / 15 mgVitamin K
4 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
17 µg / 400 µgCalcium
74 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
261 mg / 1,250 mgPotassium
264 mg / 4,700 mgSodium
597 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
7 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
146 gAlcohol
0 g
Season the cooked rice with sushi vinegar while it is still warm and allow it to cool to room temperature.
Place a sheet of nori on the sushi rolling mat and spread a thin layer of seasoned rice evenly over the surface.
Arrange strips of smoked salmon, cream cheese, and cucumber in the center of the rice-covered nori.
Use the rolling mat to tightly roll the nori and ingredients into a cylinder, then slice into bite-sized pieces using a sharp knife.
Sushi Vinegar
Nori Sheets
Smoked Salmon
Cream Cheese
Cucumber
Vitamin A
109 µg / 900 µgVitamin C
2 mg / 90 mgVitamin D
10 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
4 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
17 µg / 400 µgCalcium
74 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
261 mg / 1,250 mgPotassium
264 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
7 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
35
g10
g35
g
Japanese
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
48 µg / 55 µgAlcohol
0 g