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Peanut Butter and Pickle Sushi

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.4142
Energy (kCal)205.64
Carbohydrates (g)10.3487
Total fats (g)16.4098
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare sushi rice according to your favourite recipe. | 2. Cut the dill pickle into 4-8 wedges, depending on personal preference and the size of the pickle. | 3. Place one sheet of nori on a bamboo sushi rolling mat. Spread a thin layer of rice on the nori (to do this, I use a fork, dampened with warm salt water). | 4. Spread a line of peanut butter (approximately 1 heaping tbsp - more or less, depending on personal preference) along the rice, and arrange a singe row of pickle wedges on top of the peanut butter. | 5. Roll, cut, and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sushi rice 1/2 - 1 cup - - - -
    nori 2 seaweed - - - -
    dill pickle 1 17.16 3.4463 0.715 0.429
    peanut butter 2 tablespoons 188.48 6.9024 7.6992 15.9808

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



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