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Suggest a better descriptionPrepare the rice. Wash it thoroughly, then put the rice in a pot with the water; bring it to the boil, then leave to simmer for 15 minutes with the lid on. Turn off the heat and put the rice in a non-metal bowl. Stir in the Sushi vinegar and let it cool. Prepare the fillings by chopping up the vegetables into thin slices. To assemble, use a sushi mat. Put the nori on top. Put a row of rice across plus fillings (add pink ginger and wasabi if desired). Wet end edge and roll up carefully. Leave the sushi rolls in the fridge. Slice with a sharp knife before serving.
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Serving Size: 1 Serving (947g) | ||
Recipe Makes: 1 | ||
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Calories: 1950 | ||
Calories from Fat: 287 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.9g | 43 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 20.4g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 67.8mg | 2 % | |
Potassium 1512.9mg | 40 % | |
Total Carbohydrate 377.6g | 111 % | |
Dietary Fiber 27.7g | 111 % | |
Sugars, other 349.9g | ||
Protein 33.7g | 48 % | |
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: 1950
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