2 Serves
91 Mins
Cook the sushi rice according to package instructions and season with sushi vinegar while warm, then allow it to cool to room temperature.
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Vitamin K
32 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
85 µg / 400 µgCalcium
832 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
106 mg / 420 mgPhosphorus
326 mg / 1,250 mgPotassium
518 mg / 4,700 mgSodium
417 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
8 g / 28 gSugar
7 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
94 gAlcohol
0 g
Prepare your fillings by slicing the fish or tofu and fresh vegetables into thin, uniform strips using a sharp chef's knife.
Place a sheet of nori on a bamboo sushi rolling mat, spread a thin layer of seasoned rice over it, and arrange your fillings in the center.
Roll the nori tightly using the bamboo mat to form a compact cylinder, then use a sharp knife to slice the burrito in half.
Heat a small amount of cooking oil in a frying pan over medium heat to lightly sear the exterior of the roll if desired, then season with salt and pepper before serving.
3
g11
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