2 Serves
83 Mins
Cook the sushi rice according to package directions and season with sushi vinegar while warm, then let it cool to room temperature.
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JapaneseVitamin K
18 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
107 µg / 400 µgCalcium
519 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
412 mg / 420 mgPhosphorus
743 mg / 1,250 mgPotassium
636 mg / 4,700 mgSodium
275 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
9 g / 28 gSugar
46 g / 50 gSaturated Fat
4 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
150 gAlcohol
0 g
Prepare the tiger prawns by cleaning and deveining them, then lightly season with salt and pepper.
Heat the high heat cooking oil in a frying pan and sear the prawns until fully cooked, then set aside.
Place a nori sheet on the bamboo sushi mat, spread a thin layer of seasoned sushi rice, and arrange the prawns, avocado, and cucumber in the center.
Roll the sushi tightly using the bamboo mat, slice into bite-sized pieces with a sharp knife, and serve immediately.
8
g40
g15
g
Japanese
American