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2 Serves
90 Mins
31 g
38 g
11 g
Rinse the Japanese Short-Grain Rice under cold water until clear, then cook in the Rice Cooker or Pot with Lid.
Ingredients, vitamins, and health benefits
Japanese Short-Grain Rice
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
25 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
296 mg / 1,250 mgPotassium
449 mg / 4,700 mgSodium
690 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
87 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Transfer the cooked rice to a large bowl and gently fold in the Sushi Vinegar while fanning the rice to cool it quickly.
Using a sharp Chefs Knife, carefully slice the Sushi-grade Sashimi into thin, bite-sized pieces.
Divide the seasoned rice into serving bowls and arrange the sliced sashimi on top, seasoning lightly with a pinch of Sea Salt if desired.
Boiled Rice
Sushi Vinegar
Sushi-grade Sashimi (Assorted Fish)
Sea Salt
Vitamin A
5 µg / 900 µgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
25 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
296 mg / 1,250 mgPotassium
449 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
87 mg / 300 mgCaffeine
0 mgNet Carbs
4
g20
g4
g
Japanese
JapaneseZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgAlcohol
0 g