4 Serves
91 Mins
11 g
100 g
24 g
Cook the sushi rice according to package directions and season with sushi vinegar while warm, then let it cool to room temperature.
Ingredients, vitamins, and health benefits
Sushi Rice
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Vitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
31 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
247 mg / 1,250 mgPotassium
120 mg / 4,700 mgSodium
635 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
96 gAlcohol
0 g
Prepare the volcano topping by mixing imitation crab with mayonnaise and sriracha in a bowl.
Lay a sheet of nori on a bamboo sushi mat, spread a thin layer of seasoned rice, and add your desired filling ingredients before rolling tightly.
Slice the rolls into bite-sized pieces using a sharp knife and arrange them on a baking sheet.
Top each sushi piece with the prepared spicy crab mixture and broil in the oven until the topping is golden and bubbling.
Sushi Vinegar
Imitation Crab
Mayonnaise
Sriracha
Nori Sheets
Vitamin A
10 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
31 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
247 mg / 1,250 mgPotassium
120 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
3 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
29 µg / 55 µgAlcohol
0 g