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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook rice let cool for 5 minutes. | 2. While rice is cooking cut all 3 peppers into medium square pieces (about the size of your pinky finger nail). | 3. Cut cucumber into slices (not peeled) then cut each slice into fours. | 4. Grate carrot. | 5. Add rice vinegar to the rice and mix up. | 6. Add all vegetables to rice and mix up. | 7. Take soy sauce and put it in a closed lid container with wasabi and shake until all wasabi has dissolved into soy sauce. | 8. Mix soy/wasabi sauce into rice. | 9. Crunch up sushi seaweed paper onto the top of salad. | 10. EAT! | 11. Put imitation crab on salad as desired. | 12. Also eat with pickled ginger on the side if you would like. | 13. It's also good if you put some steamed sliced white mushrooms into the salad as well, but it's awesome without as well. | 14. ENJOY. | 15. For Vegetarian option, do not use the crabmeat option. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sushi rice	1	cup	uncooked	-	-	-	-
red pepper	1			1.25	0.2753	0.0584	0.0138
yellow pepper	1			-	-	-	-
orange bell pepper	1			-	-	-	-
cucumber	1			15.6	3.7752	0.6759999999999999	0.1144
carrot	1			52.48	12.2624	1.1904	0.3072
rice vinegar	1	tablespoon		-	-	-	-
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
wasabi	1/2 - 1	teaspoon		0.0	0.0	0.0	0.0
sushi	2	sheets	seaweed	-	-	-	-
crabmeat	1	cup		-	-	-	-

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