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2 Serves
92 Mins
8 g
65 g
5 g
Rinse the Japanese short-grain rice under cold water until the water runs clear, then cook it in a rice cooker or pot until tender.
Ingredients, vitamins, and health benefits
Japanese Short-Grain Rice
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
5 µg / 400 µgCalcium
3 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
89 mg / 1,250 mgPotassium
70 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
While the rice is still warm, gently fold in a small amount of seasoned rice vinegar and salt to flavor the grains, then allow it to cool to room temperature.
Prepare your chosen filling ingredients by slicing them into thin, uniform strips suitable for rolling.
Place a sheet of nori on a bamboo sushi mat, spread a thin layer of the prepared rice over the nori, leaving a small border at the top edge.
Arrange the filling ingredients in a line across the center of the rice, then use the bamboo mat to roll the nori tightly into a cylinder.
Using a sharp knife, slice the roll into bite-sized pieces and serve immediately.
Seasoned Rice Vinegar
Cooked Japanese Short-Grain Rice
Salt
Nori
Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
5 µg / 400 µgCalcium
3 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
89 mg / 1,250 mgPotassium
70 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
35
g10
g35
g
Japanese
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µg