2 Serves
107 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
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
100 µg / 400 µgCalcium
56 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
347 mg / 1,250 mgPotassium
718 mg / 4,700 mgSodium
876 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
10 g / 28 gSugar
7 g / 50 gSaturated Fat
3 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
137 gAlcohol
0 g
Season the cooked rice with sushi vinegar while warm and let it cool to room temperature.
Preheat your oven to 200°C. Season the salmon fillets with salt, black pepper, and lemon juice, then place on a baking sheet.
Bake the salmon for 12-15 minutes until cooked through, then remove and let it cool slightly before flaking.
Slice the avocado into thin strips using a sharp knife.
Place a sheet of nori on a bamboo sushi mat, spread a thin layer of rice over it, and add the flaked salmon and avocado strips.
Roll the sushi tightly using the bamboo mat, then slice into bite-sized pieces and serve with lemon wedges.
35
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Rwandan
Cuban