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Picture of Sushi Rice Salad
japanese lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2679 kcal 134 %
  • Fat 72 g 111 %
  • Saturated 11 g 54 %
  • Carbs 470 g 157 %
  • Fiber 42 g 170 %
  • Protein 48 g 96 %
  • Cholesterol 0 mg 0 %
  • Sodium 4890 mg 204 %
  • Calcium 532 mg 53 %
  • Magnesium 498 mg 118 %
  • Potassium 4950 mg 105 %
  • Iron 13 mg 70 %
  • Zinc 11 mg 103 %
  • Phosphorus 1093 mg 156 %
  • Vitamin A 1778 µg 198 %
  • Vitamin C 761 mg 846 %
  • Thiamin (B1) 1 mg 94 %
  • Riboflavin (B2) 1 mg 95 %
  • Niacin (B3) 20 mg 126 %
  • Vitamin B6 3 mg 228 %
  • Folate equivalent (total) 569 µg 142 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 10 mg 66 %
  • Vitamin K 229 µg 191 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Sushi Rice Salad

Ingredients

  • 2 cups sushi rice (short grain)
  • 3 1⁄2 cups water
  • 2⁄3 cup rice vinegar
  • 4 tablespoons granulated sugar
  • 2 teaspoons salt
  • 4 teaspoons freshly grated ginger
  • 4 small carrots, peeled and diced
  • 2 red bell peppers or 2 yellow bell peppers or 2 orange bell peppers, seeded and diced
  • 3 medium cucumbers, peeled, seeded, and diced
  • 3 teaspoons wasabi powder, plus more for serving
  • 1 sheet nori, seaweed
  • 2 tablespoons black sesame seeds, toasted
  • 2 ripe avocados, peeled and sliced lentghwise

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