2 Serves
71 Mins
Cook the sushi rice according to package directions and gently fold in the sushi rice seasoning while the rice is still warm. Allow it to cool to room temperature.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
131 mg / 1,250 mgPotassium
80 mg / 4,700 mgSodium
175 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
7 g / 28 gSugar
17 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
171 gAlcohol
0 g
Prepare your fillings by slicing the sushi fillings and any additional vegetables into thin, uniform strips using a chef's knife on a cutting board.
Heat the olive oil in a non-stick skillet over medium heat. Briefly sear any protein-based fillings if desired, then remove from heat.
Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of seasoned rice over the nori, leaving a small border at the top. Arrange the fillings in the center.
Roll the sushi burrito tightly using the bamboo sushi mat, sealing the edge with a tiny amount of water. Season the exterior lightly with salt and pepper before serving.
35
g41
g25
g.jpg&w=3840&q=75)
Rwandan
Cuban