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Ingredients
US|METRIC
4 SERVINGS
- 2 cups sushi rice (thoroughly rinsed and drained well)
- 2 cups water
- 2 1/4 Tbsp. rice vinegar (unseasoned)
- 1 Tbsp. sugar
- 1/2 tsp. salt
- 5 sheets nori (*, cut in half)
- 2 Tbsp. toasted sesame seeds
- 2 1/4 lb. fish (blocks of sushi-grade, I used meguro, tuna and kanpachi, amberjack)
- 1 japanese cucumber (peeled, sliced lengthwise, seeds scraped out, and cut into thin long strips)
- 2 avocado (peeled sliced into thin strips)
- 1 handful pea shoots (or kaiware sprouts)
- 2 scallions (thinly sliced lengthwise)
- 1 cup shiitake mushrooms (thinly sliced, sautéed in sesame oil)
- 1 jar pickled carrots (matchstick quick, daikon, and/or radish, recipe at The Bojon Gourmet)
- roe (Optional:, for garnish)
- tamari sauce
- pickled ginger
- wasabi
- 1 bamboo (mat, covered in plastic wrap or, my personal favorite slipped into a gallon-sized ziploc bag)
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NutritionView More
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960Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories960Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol155mg52% |
| Sodium460mg19% |
| Potassium1870mg53% |
| Protein62g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate106g35% |
| Dietary Fiber16g64% |
| Sugars6g |
| Vitamin A20% |
| Vitamin C70% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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