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 |
| Onion | 1 medium (110g) | 44 |
| Sake | 1 oz (30ml) | 39 |
| Miso | 1 tbsp (18g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Daikon Radish | 1/2 cup (58g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Wasabi | 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
- ¼ cup (60 ml ) finely-shredded carrot
- ¼ cup (60 ml) thinly- julienned onion
- ¼ cup (60 ml) finely- diced celery
- ¼ cup (60 ml) thinly-julienned daikon radish
- 2 tablespoons miso paste
- 2 oz (55 g ) sake
- ½ cup (120 ml) water
- ½ teaspoon rice vinegar
- ½ teaspoon wasabi
- 1½ cups (360 ml) cooked sushi rice
- 2 sheets of nori
Directions
In a wok or saucepan , combine vegetables and sake. Bring to a simmer and let cook until most of the sake is gone, stirring often.
Add the water and miso, bring this to a simmer, and let it cook until the vegetables are soft (but not mushy), stirring often.
Remove the vegetables from the pan, and reduce the remaining liquid to a thick sauce consistency.
Pour the sauce over the vegetables and mix thoroughly. Let cool, then mix in vinegar.
Evenly spread rice over nori, dab half the wasabi across each, then place the vegetable mix across this. Roll tightly.