| 11 | 41 | 494 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 16 min | 25 min | 5 |
| 2 cup (dry) | Sushi rice |
| 2 1/4 cup | Water |
| 1 tsp | Salt |
| 2 cucumber(s) | Cucumber |
| 2 avocado(s) | Avocado |
| 2 medium | Carrots |
| 2 mango | Mango |
| 4 sheet | Seaweed, nori |
| 1 tsp | Wasabi powder |
| 2 tbsp | Sesame seeds, black |
| 1 tbsp | Soy sauce, low sodium (or liquid aminos) |
1. Prepare sushi rice: Rinse rice in large pot or bowl 2–3 times until water is mostly clear.
2. Bring rice to boil with water and salt on stovetop and reduce heat.
3. Allow rice to cook on a low boil for ten minutes. Turn off flame.
4. Allow rice to remain in pot for 1 hour with tight fitting lid.
5. Wash veggies.
6. Slice cucumber into thin rounds.
7. Dice avocado and mango into small chunks.
8. Shred carrots.
9. Warm edamame slightly in a pot with a just enough water to avoid burning.
10. Cut a nori seaweed sheet into thin strips and toast in toaster oven until crisp but not burnt.
11. Fill a small cup-size bowl with sushi rice and place in the center of serving dish.
12. Surround rice with other sushi ingredients.
13. Top with toasted black sesame seeds. Enjoy!
| Fruit | 0.8 |
| Grain | 0.8 |
| Meat Alternative | 0.1 |
| Vegetables | 3.1 |
