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2 Serves
64 Mins
20 g
96 g
9 g
Rinse the sushi rice under cold water until the water runs clear, then cook in a rice cooker or pot with water until tender.
Ingredients, vitamins, and health benefits
Sushi Rice
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
31 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
225 mg / 1,250 mgPotassium
174 mg / 4,700 mgSodium
412 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
92 gAlcohol
0 g
While the rice is still warm, gently fold in the sushi vinegar to season the grains evenly, then let it cool to room temperature.
Using a sharp knife, slice the sashimi-grade tuna into long, thin strips suitable for the center of the roll.
Place a sheet of nori on a bamboo sushi mat, spread a thin layer of seasoned rice over it, and lay the tuna strips across the center.
Roll the mat tightly to form a cylinder, then use a sharp knife to slice the roll into bite-sized pieces.
Sushi Vinegar
Sashimi-grade Tuna
Nori Sheets
Vitamin A
20 µg / 900 µgVitamin C
2 mg / 90 mgVitamin E
0 mg / 15 mgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
31 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
225 mg / 1,250 mgPotassium
174 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
35
g10
g35
g
Japanese
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
51 µg / 55 µgAlcohol
0 g