Allow about 4 hours to prepare and cool the rice for handling.
Doing all of the prep work ahead of the assembly, slicing vegetables and placing ingredients within reach, lastly slicing the fish and refrigerating until use.
Prior to assembly, in a large bowl mix cold water and white vinegar in the ratio of 3 parts water to 1 part vinegar. Dip your hands into this mixture prior to handling the rice to keep it from sticking to your fingers.
The 2 most important things in making sushi are using marinated rice and very fresh fish.
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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 91 (16%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 28.3mg||9 %|
|Sodium 32.2mg||1 %|
|Potassium 573mg||15 %|
|Total Carbohydrate 96.1g||28 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 91.2g|
|Protein 20.8g||30 %|
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Calories per serving: 568
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