Leftover rice serves as the base of this deconstructed tuna-and-cucumber sushi roll. It makes a satisfying packed lunch and takes just 10 minutes to prepare.
0.5 cup Frozen shelled edamame, blanched in boiling water for 2 minutes, drained, and cooled
1 teaspoon Toasted Sesame Seeds
2 tablespoon Thinly sliced nori
2 teaspoon Soy sauce, preferably low sodium
1 teaspoon Fresh lime juice
1 tablespoon Extra virgin olive oil
Nutrition value
1049
calories per serving
28 g Fat32 g Protein166 g Carbs12 g FiberOther
Current Totals
28 g Fat
32 g Protein
166 g Carbs
12 g Fiber
MacroNutrients
Carbs
166 g
Protein
32 g
Fiber
12 g
Fats
Fat
28 g
Vitamins & Minerals
Calcium
202 mg
Iron
13 mg
Vitamin A
29 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
282 mcg
Vitamin B12
0 mcg
Vitamin C
13 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
221 mg
Manganese
3 mg
Phosphorus
574 mg
Selenium
21 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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