Recipe Details
Ingredients
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2cupsJapanese sushi rice
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6tablespoonsrice wine vinegar
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6sheetsnori (dry seaweed)
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2tablespoonswasabi paste
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8ouncessmoked salmon, cut into long strips
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1cucumber, peeled and sliced
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1avocado – peeled, pitted and sliced
Cooking Directions
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Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
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Immediately after rice is cooked, mix in rice wine vinegar; spread rice on a plate until completely cool.
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Place 1 sheet of seaweed on a bamboo mat; press a thin layer of cool rice on seaweed, leaving at least a 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on rice; arrange smoked salmon, cucumber, and avocado on rice about 1 inch away from the bottom edge of seaweed.
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Slightly wet the top edge of seaweed; roll up tightly from the bottom to the top edge with the help of the bamboo mat. Cut salmon roll into 8 equal pieces and serve. Repeat for other rolls.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories291 | |
% Daily Value * | |
Total Fat 7g |
9% |
Saturated Fat 1g |
6% |
Cholesterol 9mg |
3% |
Sodium 405mg |
18% |
Total Carbohydrate 45g |
16% |
Dietary Fiber 4g |
14% |
Total Sugars 0g |
|
Protein 11g |
22% |
Vitamin C 5mg |
6% |
Calcium 16mg |
1% |
Iron 3mg |
14% |
Potassium 323mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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