Sushi Rice Bowl
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 260.7
- Total Fat: 6.2 g
- Cholesterol: 85.4 mg
- Sodium: 800.5 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 1.4 g
- Protein: 14.0 g
View full nutritional breakdown of Sushi Rice Bowl calories by ingredient
Introduction
Sushi without the Seaweed Sushi without the SeaweedNumber of Servings: 2
Ingredients
*Rice (Calrose Rice), .75 cup
*Nakano Seasoned Rice Vinegar, 2 tbsp
Cucumber (peeled), 6 slice
*Daikon Radish, 2 oz
*Crab Supreme, imitation crab meat, 0.5 cup
Shrimp, cooked, 3 oz
*Ginger (Pickled) - Sushi Chef Brand, 1 tbsp
Soy sauce (shoyu), low sodium, 1 tsp
*Avacado, whole, medium 1 serving = 1
whole avacado, .5 serving
*Wasabi paste, .5 tsp
Directions
Put rice and water into rice cooker (put rice in first, then add water until the 3 mark on the cooker is reached). Push button to start cooking. When done, button will pop up and light change to "warm.".
2
Let the rice sit in the cooker without opening the lid for about 15 minutes to complete steaming.
3
Prepare your veggies.
4
Put 1/2 of rice in each bowl.
5
Arrange veggies all around inside of bowl.
6
Place crab meat and shrimp in center of bowl.
7
Garnish with sesame seeds and pickled ginger. Use soy sauce and wasabi as drizzle.
Serving Size: serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user KAZZIE531.
2
Let the rice sit in the cooker without opening the lid for about 15 minutes to complete steaming.
3
Prepare your veggies.
4
Put 1/2 of rice in each bowl.
5
Arrange veggies all around inside of bowl.
6
Place crab meat and shrimp in center of bowl.
7
Garnish with sesame seeds and pickled ginger. Use soy sauce and wasabi as drizzle.
Serving Size: serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user KAZZIE531.