2 Serves
55 Mins
Prepare the sushi rice by rinsing it thoroughly and cooking it until tender, then gently fold in the sushi rice seasoning.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
30 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
370 mg / 1,250 mgPotassium
444 mg / 4,700 mgSodium
175 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
67 µg / 55 µgFiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
129 gAlcohol
0 g
Using a sharp knife, slice the sushi-grade fish into thin, uniform rectangles suitable for topping the rice.
Wet your hands to prevent sticking, shape a small amount of rice into an oblong mound, and gently press a slice of fish onto the top.
3
g11
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