Rinse rice until water is almost clear, then drain in colander 30 minutes
Bring rice and wate to a boil in 3-4 qt saucepan, then simmer covered 2 minutes. Romove from heat and let rice stand, covered 10 minutes. (do not lift lid)
While rice is standing, bring vinegar, sugar and salt just to a boil in small saucepan, stirring constantly until sugar is dissolved, then cool 2 minutes
Spriad rice in a large shallow baking pan, then sprinkle with vinegar mixture and then toss with wooden spoon.
Shave thin lenghtwise slices from carrot with a vegetable peeler, then cut slices diagonally into 1/4" stripsWhisk together wasabi, 1 1/2 Tablespoons of water, and oil in a bowl , then add rice, carrot, cucumber scallions, pickled ginger, and sesame seeds and toss gently.
Halve, pit and peel avocado and cut crosswise into 1/4" thick slices. Arange shiso leaves on each of 4 plates. Top with avocado and rice mixture and sprinkle with nori strips
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (473g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 67 (30%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 29193.6mg||1007 %|
|Potassium 1270.3mg||33 %|
|Total Carbohydrate 20g||6 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 18g|
|Protein 20.6g||29 %|
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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.
Calories per serving: 227
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