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Sushi Burrito

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.7119
Energy (kCal)205.04
Carbohydrates (g)9.9064
Total fats (g)5.8213
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook rice according to package instructions. | 2. Pour seasoning rice vinegar into the cooked rice; mix gently with spatula. | 3. Allow it to cool down. | 4. Lay sushi mat (makisu) and place nori on the mat; shiny side down. | 5. Spread about a cup of cooked rice on top; leaving 1/2” space around the edges. | 6. Lay down all ingredients in the middle of the mat of rice; leaving space in the front of back area. | 7. Roll everything up like a burrito. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sushi rice 2 cups cooked - - - -
    rice vinegar 1/4 cup - - - -
    tuna 4 ounces 163.2 0.0 26.4407 5.5533
    avocado 1 - - - -
    tobiko 1/4 cup - - - -
    cucumber 1 cut 15.6 3.7752 0.6759999999999999 0.1144
    carrot 1/2 cut 26.24 6.1312 0.5952 0.1536
    nori 4 sheets roasted seaweed - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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