15 Ingredients
  • 1 1/2 cups short-grain sushi rice
  • 1 3/4 cups plus 1 1/2 tablespoons water
  • 1/4 cup seasoned rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 medium carrot
  • 1 1/4 teaspoons wasabi paste (Japanese horseradish paste)
  • 1 1/2 tablespoons vegetable oil
  • 1/2 large seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and chopped (1 cup)
  • 3 scallions, thinly sliced diagonally
  • 3 tablespoons drained sliced Japanese pickled ginger, coarsely chopped
  • 1 tablespoonsesame seeds, toasted
  • 1 firm-ripe California avocado
  • 8 fresh shiso leaves (optional)
  • 1 (6-inch) square toasted nori (dried laver), cut into very thin strips with scissors
Nutrition
425
21% daily value
4 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

20% 13

Saturated

8% 2

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

23% 70

Carbs (net)

- 66

Fiber

18% 4

Sugars

- 5

Sugars, added

- 3

Protein

13% 7

Cholesterol

- 0

Sodium

25% 605

Calcium

4% 38

Magnesium

13% 54

Potassium

10% 476

Iron

7% 1

Zinc

12% 1

Phosphorus

18% 127

Vitamin A

15% 138

Vitamin C

11% 10

Thiamin (B1)

9% 0

Riboflavin (B2)

10% 0

Niacin (B3)

15% 2

Vitamin B6

22% 0

Folate equivalent (total)

15% 61

Folate (food)

- 61

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

16% 2

Vitamin K

35% 42
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