A colorful Japanese mixed sushi rice with carrots, green beans and mushrooms, adapted to be lower in added sugar and kidney friendly.
Cuisine type: Asian
Ingredients
Yield:
Yield
10 Servings
- ¼ cup granulated sugar
- ¾ cup unseasoned rice vinegar or distilled white vinegar
- ½ cup julienned carrots
- ½ cup green beans, cut into 1-inch pieces
- 4 dried shiitake mushrooms, soaked until soft and cut into thin strips
- 4 cups hot cooked white rice
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Directions
Nutritional Information Prep: 15 min, Cook: 10 min, Total: 25 min
- If needed, soak the dried mushrooms in warm water until soft. Drain, remove the stems and cut the caps into thin strips.
- Combine the sugar and vinegar in a small saucepan. Warm over low heat, stirring until the sugar dissolves. Remove from the heat and let cool slightly.
- Cook the carrots and green beans in boiling water until just tender. Drain well.
- Place the hot cooked rice in a large bowl or shallow pan.
- Pour the sugar-vinegar mixture over the rice and gently fold until the rice is evenly seasoned.
- Add the carrots, green beans and mushrooms. Gently mix until the vegetables are evenly distributed.
- Serve warm or at room temperature, or refrigerate promptly if serving later.
Serving size: 1/2 Cup
- Calories: 110 kcal
- Carbohydrates: 25 g
- Dietary Fiber: 1 g
- Total Sugars: 5 g
- Protein: 2 g
- Fat: 0.2 g
- Saturated Fat: 0 g
- Sodium: 3 mg
- Potassium: 70 mg
- Calcium: 12 mg
- Phosphorus: 40 mg
