Prepare 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|
|Calories from Fat: 287 (15%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1950
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