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2 Serves
86 Mins
Wash the sushi rice thoroughly until the water runs clear and cook it using a rice cooker. Once cooked, gently fold in the sushi vinegar while the rice is still warm and allow it to cool to room temperature.
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Vitamin 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
9 µg / 400 µgCalcium
19 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
149 mg / 1,250 mgPotassium
140 mg / 4,700 mgSodium
321 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
136 gAlcohol
0 g
Prepare your filling ingredients by slicing them into thin, uniform strips using a sharp chef's knife on a cutting board.
Cover the sushi mat with plastic wrap to prevent sticking. Place a half-sheet of nori on the mat, spread a thin layer of seasoned rice over the nori, then flip it over so the rice side is facing down on the plastic.
Arrange the filling ingredients along the center of the nori. Using the sushi mat, lift and roll the nori tightly around the filling, pressing gently to shape the roll.
Using a sharp knife, slice the roll into bite-sized pieces. Season lightly with salt and pepper if desired before serving.
35
g41
g25
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Rwandan
Cuban