Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- 3 cups cooked sushi (short-grain) rice
- Pinch of sea salt
- 2 tbls. brown rice vinegar
- 2 tsps. ume plum vinegar (available in health food stores)
- 1 tbl. mirin (rice cooking wine)
- Carrots, avocados, cucumbers, green onions or any choice of
- vegetables for centers
- Nori sheets (seaweed paper)
Directions
Cook rice with sea salt.
Mix the vinegars and mirin and add to rice while it is still hot. Blend and refrigerate.
Make the sushi vegetable centers by dicing or cutting vegetables into sticks.
Use any combination of vegetables that you like.
Using a straw sushi mat or a piece of plastic wrap, place a sheet of nori flat.
Add about 2 tablespoons of the rice mixture on the nori, arranging it about an inch from one edge.
Place some of the vegetable mixture in the rice and roll tightly.
Place the roll in plastic wrap and refrigerate. When ready to serve, cut into 1 1/2- to 2-inch pieces.
Serve with tamari or soy sauce that has been mixed with a small amount of wasabi horseradish.