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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan, bring 2 cups of water to a boil. | 2. Add the rice and salt, cover and simmer for 17 minutes or until tender. | 3. Meanwhile, in a small saucepan, bring the vinegar, soy sauce, lime juice and sugar to a boil. | 4. Remove from the heat. | 5. Stir into the cooked rice. | 6. Transfer the seasoned rice to a bowl and let cool to room temperature. | 7. Stir the carrot and avocados into the rice. | 8. Dividing evenly, spoon the mixture into four 8-ounce ramekins or bowls and gently but firmly press down. | 9. Arrange the spinach on serving plates and invert the molded rice salads onto the spinach. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1	cup		678.95	141.0625	13.949000000000002	5.92
salt	1/4	teaspoon		-	-	-	-
rice vinegar	1/4	cup		-	-	-	-
soy sauce	2	tablespoons	low sodium	16.96	1.5776	2.6048	0.1824
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
sugar	4	teaspoons		73.416	18.3632	0.0	0.0
carrot	1		cut	52.48	12.2624	1.1904	0.3072
avocado	2		cut	-	-	-	-
spinach leaf	24			-	-	-	-

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