For a soy free variation, substitute pickled ginger or umeboshi paste for the miso.
Cook the rice in the water on the stovetop or using a rice cooker. Set aside to cool. Fill a small bowl with water and wet both hands so the rice doesn't stick. Using your hands, form 1/4 cup rice into a triangle. Spread 1/4 teaspoon miso evenly on one side of the triangle. Cover with another 1/4 cup rice. Shape into one triangle, making sure the miso is covered with rice. Fold the nori sheets in half and then year them apart. Using half of one sheet, wrap the rice triangle in nori, making sure to completely cover the rice. Repeat using the remaining rice, miso, and nori.
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Serving Size: 1 Serving (176g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 77 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 45973.6mg | 1585 % | |
Potassium 60.2mg | 2 % | |
Total Carbohydrate 16.4g | 5 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 16g | ||
Protein 1.8g | 3 % | |
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: 77
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