2 Serves
107 Mins
Rinse the Japanese short-grain rice thoroughly until the water runs clear, then cook it in a rice cooker or pot.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
34 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
331 mg / 1,250 mgPotassium
432 mg / 4,700 mgSodium
441 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
119 gAlcohol
0 g
While the rice is warm, gently fold in the sushi vinegar seasoning to ensure even distribution without mashing the grains.
Using a sharp sushi knife, slice the sushi-grade sashimi into uniform, bite-sized pieces suitable for nigiri or sashimi service.
Shape small portions of seasoned rice into compact ovals and top with the prepared fish slices, using a bamboo sushi mat to assist with rolling if preparing maki rolls.
Serve the sushi immediately alongside soy sauce and wasabi for an authentic dining experience.
35
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Rwandan
Cuban