Ingredients
Scale
- 1 cup sushi rice
- 3 tablespoons rice vinegar
- 1 cup diced cucumbers
- 1 cup julienned carrots
- 1 avocado, sliced
- 1 cup cooked protein (shrimp, tofu, or chicken)
- 1 sheet seaweed, cut into strips
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame seeds
Instructions
- Rinse sushi rice under cold water until clear; cook according to package instructions.
- Mix in rice vinegar once cooked and allow to cool slightly.
- Prepare vegetables by dicing cucumbers and julienning carrots.
- Cook your protein until fully done (grilled or sautéed).
- In a bowl, layer seasoned rice as the base; add veggies and protein.
- Drizzle soy sauce on top, sprinkle with sesame seeds, and garnish with seaweed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 75mg