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Rainbow Sushi

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.2246
Energy (kCal)53.3938
Carbohydrates (g)12.4656
Total fats (g)0.3108
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. After cooking sushi rice, mix in seasoned rice vinegar. | 2. Divide the rice evenly into 5 separate bowls. | 3. For red rice, mix 1/2 teaspoon of beet powder. | 4. For yellow, mix 1/2 teaspoon of turmeric powder. | 5. Forr blue, mix 1/2 teaspoon of blue spirulina. | 6. For green, mix 1/2 teaspoon of matcha powder. | 7. For orange, mix 1/4 teaspoon of beet and 1/4 teaspoon of turmeric powder. | 8. Place seaweed/nori sheet on a bamboo sushi mat. | 9. Spread a thin layer of each color a la rainbow. | 10. Lay down about 3 sliced red bell pepper strips, 3 avocado strips, 3 carrot strips, and 3 strips of orange bell pepper strips in the middle of the mat; make sure to leave some room in the front of back area. | 11. Roll evenly and snug. | 12. Unfurl the sushi mat. | 13. Cut into 1/2 inch slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sushi rice 4 cups cooked - - - -
    rice vinegar 2 cups seasoned - - - -
    beet 3/4 teaspoon powdered 0.9138 0.2032 0.0342 0.0036
    turmeric powder 3/4 teaspoon - - - -
    blue spirulina 1/2 teaspoon - - - -
    green tea powder 1/2 teaspoon - - - -
    nori 4 seaweed - - - -
    red bell pepper 1 cut - - - -
    avocado 1 cut - - - -
    carrot 1 cut 52.48 12.2624 1.1904 0.3072
    yellow bell pepper 1 cut - - - -

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



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