Sushi poppers (recipe)

Sushi poppers (recipe)
Name	Sushi poppers
Ingredients	Seasoned rice vinegar • Toasted sesame seeds • Black sesame seeds • Mango • Smoked salmon • Albacore tuna in water • Fresh small shrimp • Cucumber • Avocado • Cream cheese • Wasabi paste
Cooktime (in hours)	0.333333333
Preptime (in hours)	0.333333333
Totaltime (in hours)	0.666666666
Keto friendliness	Keto friendly
Calories	62.5
Fat	3.4
Protein	3.8
Carbohydrate	4.6
Fiber	0.9
Net carbohydrates	3.7
Sugar	1.4
Saturated fat	1.2
Cholesterol (mg)	13.6
Sodium	63.6
Servings	30
Reviewaggregate	5

MEDICAL EDITOR

Prab R. Tumpati, MD — Editor-in-Chief, WikiMD Medical Encyclopedia
Internal medicine • Obesity medicine • Sleep medicine
Professional affiliations: Founder of WikiMD and W8MD Weight Loss, Sleep & MedSpa.
Biography, credentials and affiliations • Editorial policy • Disclosure policy

Sushi poppers (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Sushi poppers (recipe) image(external)

Recipe instructions

1. In a large shallow dish, spread rice and sprinkle with seasoned rice vinegar and sesame seeds.
2. Using a wooden spoon, toss gently to combine, (DO NOT STIR or rice will clump).
3. Keep rice covered with a damp cloth if not using immediately.
4. Using wet fingers, place a rounded teaspoonful of rice in the palm of your hand and roll into a ball.
5. Make an indentation in the center with your finger.
6. Place your choice of desired filling in the indentation.
7. In small bowls, make up a combination of fillings that you enjoy.
8. Dip fingers into water and pack rice firmly around filling to make a small ball.
9. Repeat with remaining rice and your choice of filling.
10. Sprinkle each popper with toasted sesame seeds and a dot of wasabi paste and place on a platter.
11. Cover with plastic wrap and keep at room temperature until ready to serve.
    
    Food tags
    Mango, Tropical Fruits, Fruit, Japanese, Asian, , For Large Groups

Sushi poppers (recipe) details

Time:
Prep Time in Hours and Mins:40M

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