2 Serves
66 Mins
Rinse the sushi rice under cold water until clear, then cook in a rice cooker or pot until tender.
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Vitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
85 µg / 400 µgCalcium
111 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
489 mg / 1,250 mgPotassium
888 mg / 4,700 mgSodium
680 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
65 µg / 55 µgFiber
8 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
160 mg / 300 mgCaffeine
0 mgNet Carbs
118 gAlcohol
0 g
Season the cooked rice with sushi vinegar while still warm and let it cool to room temperature.
Lay a sheet of nori on the bamboo sushi mat and spread a thin layer of seasoned rice over it.
Place crab meat, cucumber, and avocado strips in the center and roll tightly using the bamboo mat.
Top the roll with thin slices of assorted sashimi-grade fish to create the rainbow effect and slice into bite-sized pieces.
Lightly season the fish with a touch of sea salt and black pepper if desired before serving.
35
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Rwandan
Cuban