Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Wasabi | not in our table | 0 |
| Seaweed | 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
- =
- 1 cup sushi rice (uncooked)
- 1 red pepper
- 1 yellow pepper
- 1 orange bell peppers
- 1 cucumber
- 1 carrot
- 1 tablespoon rice vinegar
- 1/2 cup light soy sauce
- 1/2-1 teaspoon wasabi
- 2 sheets sushi fresh seaweed
- 1 cup imitation crabmeat (optional)
- =
Directions
cook rice let cool for 5 minutes.
while rice is cooking cut all 3 peppers into medium square pieces (about the size of your pinky finger nail).
cut cucumber into slices (not peeled) then cut each slice into fours.
grate carrot.
add rice vinegar to the rice and mix up.
add all vegtables to rice and mix up.
take soy sauce and put it in a closed lid container with wassabi and shake until all wassabi has dissolved into soy sauce.
mix soy/wassabi sauce into rice.
crunch up sushi seaweed paper onto the top of salad.
put imitation crab on salad as desired.
Also eat with pickled ginger on the side if you would like.
its also good if you put some steamed sliced white mushrooms into the salad as well but its awesome without as well.