4 Serves
66 Mins
Prepare the sushi rice by rinsing it thoroughly and cooking it in a rice cooker or pot, then season with sushi rice seasoning while warm.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
11 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
313 mg / 1,250 mgPotassium
460 mg / 4,700 mgSodium
78 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
44 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Using a sharp knife and cutting board, slice the sushi-grade fish and vegetables into thin, uniform strips.
Cut the nori sheets into halves and prepare your workspace for assembly.
Place a small amount of seasoned rice on one side of a nori sheet, add your fish and vegetable fillings, and roll into a cone shape, sealing the edge with a grain of rice.
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