Japanese Bara Sushi

A colorful Japanese mixed sushi rice with carrots, green beans and mushrooms, adapted to be lower in added sugar and kidney friendly.
Appropriate for: Low-phosphorus, Low-potassium, Low-sodium
Diet preference: Dairy-free, Gluten-free, Vegan
Meal type: Easy, Lunch, Side dish
Season: Fall, Spring
Cuisine type: Asian
Ingredients
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
Japanese-style sushi rice with julienned vegetables and shiitakes over the top
Directions
Prep: 15 min, Cook: 10 min, Total: 25 min
  1. If needed, soak the dried mushrooms in warm water until soft. Drain, remove the stems and cut the caps into thin strips.
  2. 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.
  3. Cook the carrots and green beans in boiling water until just tender. Drain well.
  4. Place the hot cooked rice in a large bowl or shallow pan.
  5. Pour the sugar-vinegar mixture over the rice and gently fold until the rice is evenly seasoned.
  6. Add the carrots, green beans and mushrooms. Gently mix until the vegetables are evenly distributed.
  7. Serve warm or at room temperature, or refrigerate promptly if serving later.
Nutritional Information
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

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These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.
© 2026 National Kidney Foundation, Inc.