(makes 16 pieces)
|4||ounces (120 g) sushi-grade fresh fish such as raw tuna, salmon, or sea bass|
|1||cup (186 g) cooked sticky rice|
|light soy sauce|
- Slice the fish into paper thin slices the size of your mold for the sushi.
- Using a tablespoon measure dipped in ice water, mold sticky rice and pat down in the measure. Tap on a wooden board to loosen the rice and place on the cutting board. Continue until all rice is used.
- Place the sliced fish on each rice mold and decorate with pickled ginger, cucumber, or any other bits of vegetable you have from other sushi you are preparing.
- Serve with wasabi, pickled ginger, and soy sauce.
|Per 2 piece serving:||45 calories (4% calories from fat), 4 g protein, trace total fat (0 saturated fat), 7 g carbohydrate, 0 dietary fiber, 6 mg cholesterol, 5 mg sodium|
|Diabetic exchanges:||1/2 very lean protein (meat), 1/2 carbohydrate (bread/starch)|