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Ingredients
Method
Nutrition
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Step 1
Cook the sushi rice according to the instructions on the package. Once cooked, drain excess water and gently mix the rice with a splash of rice vinegar while still warm. Set aside to cool slightly.
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For
1
M
I
3/4
cup
Sushi rice
200
g
Salmon filet
3/4
cup
Cucumber
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Per Serving
Fat
65g
Carbs
88g
Sugar
30g
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Dairy Free,
Dinner,
Gluten Free,
High Protein,
Lunch,
Salad & Bowls,
Nut Free,
Fish,
30 minutes,
40 minutes
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