2 Serves
104 Mins
Rinse the Japanese short-grain rice under cold water until clear, then cook in a rice cooker or pot with water until tender.
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Vitamin 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
5 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
92 mg / 1,250 mgPotassium
22 mg / 4,700 mgSodium
374 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
106 gAlcohol
0 g
While the rice is warm, gently fold in the sushi vinegar to season it evenly, then let it cool to room temperature.
Prepare the sushi fillings by slicing vegetables into thin strips and sautéing them briefly in a frying pan with a touch of oil, salt, and pepper.
Place a sheet of nori on the bamboo sushi mat, spread a thin layer of seasoned rice over it, and arrange the sautéed fillings in the center.
Roll the sushi tightly using the bamboo mat, then slice into bite-sized pieces with a sharp knife.
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Rwandan
Cuban