Photo: Mahmoud Fawzy
Estimated Nutrition (whole recipe, rough)
501
Calories
10g
Protein
23g
Fat
69g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Seaweed | not in our table | 0 |
| Toasted Sesame Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- cooked sushi rice 1 1/4 cups (6 oz/185 g)
- unseasoned rice vinegar 1 teaspoon
- toasted nori seaweed 1 sheet, about 7 by 8 inches (18 by 20 cm)
- toasted sesame seeds 1 tablespoon, plus more for sprinkling
- English cucumber 1/4, peeled and cut into thin matchsticks
- carrot 1/2, peeled and cut into thin matchsticks
- ripe avocado 1/4, thinly sliced
- soy sauce and pickled ginger slices for serving (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes