4 Serves
93 Mins
Rinse the sushi rice thoroughly under cold water until the water runs clear, then cook in a rice cooker or pot with water.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
243 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
225 mg / 1,250 mgPotassium
269 mg / 4,700 mgSodium
440 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
While the rice is cooking, prepare the vegetable fillings by julienning carrots and slicing cucumbers and avocados using a chef's knife.
Heat a small amount of olive oil in a frying pan and lightly sauté any cooked vegetable components, seasoning them with salt and pepper.
Once the rice is cooked, fold in the sushi rice seasoning and let it cool to room temperature.
Place a sheet of nori on the bamboo sushi rolling mat, spread a thin layer of rice, add the prepared vegetable fillings, and roll tightly.
Use a sharp knife to slice the sushi rolls into bite-sized pieces and arrange them on a serving dish.
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Rwandan
Cuban