I reduced my sodium intake by using a sauce with freshly chopped pickles instead of salt.
Calories
375kcal
Carbs
18.4g
Protein
2.6g
Fat
3.4g
Sodium
750.7mg
Ingredients
Others
Ingredients Rice(200g), Pickled Perilla Leaf(30g), Seaweed(5g), Sprouts(20g) Rice Base Seasoning Sesame Oil(5g), Sesame(3g) Herb Tartar Dressing, Onion(20g), Pickle(20g), Boiled Egg(60g), Mayonnaise(20g) Mustard Sauce, Sugar(3g), Water(5g), Mustard Sauce(15g)
Finding these ingredients in the US
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
- SesameToasted sesame seeds are in the spice or international aisle; raw ones just need a quick toast in a dry pan.
Nutrition Facts
Per 100g of main ingredientsRice
- Rich in vitamin B3 (niacin) (3.1mg) — supports energy metabolism and skin health
- Rich in vitamin B1 (0.23mg) — used to turn carbohydrates into energy
Seaweed
- Rich in calcium (490mg) — a key building block of bones and teeth
- Rich in iron (4.5mg) — helps your blood carry oxygen
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Wash the rice, cook, and season the rice.
🔍Chop the onion, pickle, and boiled egg and mix into mayonnaise to make herb tartar dressing.
🔍Spread rice on both sides of the seaweed, top with herb tartar dressing, and roll up.
🔍Lay pickled perilla leaf on the bottom, place the rolled roll on top, and roll once more.
🔍Make the mustard sauce.
🔍Cut the roll into bite-size pieces and finish by serving with sprouts and sauce.