Spicy Mini Chirashi Salad
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
N/A
Total Time:
15 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 2 |
| Serving Size | 8.83 oz |
Ingredients
7.06 oz
Sushi rice
3.53 oz
cucumber
1.77 oz
carrot
1.77 oz
Avocado
1.77 oz
radish
0.71 oz
spring onion
0.35 oz
Sesame Seeds
1.01 fl oz
soy sauce
1.01 fl oz
rice vinegar
0.51 fl oz
sriracha sauce
Directions
Step 1
Cook the sushi rice according to package instructions.
Step 2
Slice the cucumber, carrot, avocado, and radish into thin strips.
Step 3
Chop the spring onion.
Step 4
In a small bowl, mix together soy sauce, rice vinegar, and sriracha sauce to make the spicy dressing.
Step 5
In a large bowl, combine the cooked sushi rice, sliced vegetables, and spicy dressing. Mix well.
Step 6
Garnish with chopped spring onion and sesame seeds.
Nutrition Facts
Fat:
8 g
(72
kcal)
Protein:
8 g
(32
kcal)
Carbohydrates:
60 g
(240
kcal)
| Calories | 30.905 kcal | 1.55% |
| Vitamin A | 1.766 IU | 0.2% |
| Monounsaturated Fat | 0.4415 g | 0% |
| Saturated Fat | 0.0883 g | 0.08% |
| Fat | 0.7064 g | 0.5% |
| Carbohydrates | 5.298 g | 1.06% |
| Sodium | 70.64 mg | 14.13% |
| Fibers | 0.7064 g | 1.86% |
| Sugars | 0.4415 g | 0% |
| Protein | 0.7064 g | 0.83% |
| Vitamin C | 2.649 mg | 2.94% |
| Calcium | 0.3532 mg | 0.07% |
| Iron | 0.883 mg | 0.18% |
| Potassium | 44.15 mg | 8.83% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.883 mg | 67.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.3532 mg | 2.35% |
| Zinc | 0.5298 mg | 0.11% |
| Selenium | 0.1766 mcg | 0.04% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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