Wash the rice several times, until water runs clear. Drain. Add 4 ½ cups of water to the rice and 2 tsps of salt; bring to a boil. Stir the rice, cover and simmer until all the water has been absorbed, 15 to 20 minutes.
Transfer the rice to a bowl and lightly fluff with a fork. Fold in the sugar, O&CO. White Wine Vinegar with Honey & Ginger, and 2 tbsps O&CO. Green Lemon Specialty Olive Oil. Set aside to cool.
Bring water to a boil in a saucepan and then lower the heat. Poach the scallops briefly, for about 3 minutes, and drain immediately.
Cut the scallops crosswise into thick slices and toss with remaining O&CO. Green Lemon Specialty Olive Oil and the minced cilantro. Marinate at room temperature for 10 minutes.
Place a sushi mat (or you can also use a clean paper towel) on a cutting board. Place 1 nori sheet, shiny side down, on the mat. Gently spread an even layer of the prepared rice on the nori, about 1/2 inch thick, leaving a border of about ¾ inch on the far side of the nori sheet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (964g)|
|Recipe Makes: Servings|
|Calories from Fat: 48 (2%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 44.6mg||14 %|
|Sodium 260.2mg||9 %|
|Potassium 1419.8mg||37 %|
|Total Carbohydrate 577.1g||170 %|
|Dietary Fiber 21g||84 %|
|Sugars, other 556.1g|
|Protein 69.3g||99 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2700
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.