Cook the rice in constantly boiling water for 10 minutes, stirring a few times.
Drain rice and stir 1/4 packet of sushi rice powder mix through.
Cool in fridge.
Lay one sheet of seaweed on a sushi mat.
Place a thin layer of rice on the bottom two-thirds of the seaweed. Press lightly into the seaweed.
Place a few grains of rice along the top of the seaweed in order to seal the seaweed down.
Place a horizontal thin strip of diced or sliced vegetables, meats, fish etc in the middle of the rice.
Using the sushi mat, quickly fold the bottom end of the sushi over so the bottom end of the seaweed meets the top end of the seaweed which has no rice on it.
Slowly fold the mat away ad roll the sushi around, squeezing the mat gently so the sushi roll is firm.
Leave sitting in the mat for 2-5 minutes before cutting so the seaweed seals ad softens.
Cut into 6 pieces with a very sharp knife.
Serve with wasabi, soy sauce, pickled ginger.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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.
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