California Sushi Bites Recipe

Posted by
Rate It!
California Sushi Bites
Add your photo!
Ingredients
17
Count
Nutrition
2946
Calories
Total time
80
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Bring first 3 ingredients and 4 1/2 cups water to a boil in a medium saucepan over high heat. Stir in rice. Cover, reduce heat to medium-low, and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed. Stir in rice wine using a fork.
  2. If frozen, thaw shrimp according to package directions. Peel shrimp; devein, if desired.
  3. Cook shrimp in boiling water to cover 2 to 3 minutes or just until shrimp turn pink. Drain, and let cool 15 minutes. Coarsely chop shrimp.
  4. Cut bell peppers into 1/4- to 1/2-inch-wide strips.
  5. Coat a griddle with cooking spray, and heat over medium heat. Pour a thin layer of beaten eggs onto griddle to make a thin omelet. Cook, without stirring, 1 minute or until egg is cooked and dry. Transfer omelet to a clean kitchen towel. Repeat procedure with remaining eggs. (Do not stack or overlap omelets on towel.)
  6. Arrange omelets in a single layer in a plastic wrap-lined 13- x 9-inch pan, overlapping edges and piecing together as needed to cover bottom of pan. Sprinkle capers and toasted sesame seeds over egg layer. Arrange salmon over half of mixture in pan; arrange shrimp over other half. Using wet hands, top with 2 1/2 cups rice mixture, pressing into an even layer and packing down firmly.
  7. Arrange spinach over rice, overlapping edges. Top with green onions. Using wet hands, top with 2 1/2 cups rice mixture, pressing into an even layer and packing down firmly.
  8. Remove and reserve 1 bell pepper strip. Arrange remaining bell pepper strips over rice. Top with avocado. Sprinkle with lime juice (about 1 Tbsp.). Using wet hands, top with remaining rice mixture, pressing into an even layer and packing down firmly. Cover with plastic wrap, and place a second 13- x 9-inch pan, right-side up, directly on filled pan, pressing down firmly on topmost pan to compact layers. Chill at least 2 hours or up to 8 hours.
  9. Remove top pan; remove and discard plastic wrap. Invert sushi onto a cutting board, and remove and discard plastic wrap. Using a thin sharp knife, cut sushi into 1- to 1 1/2-inch pieces, cutting straight down through sushi. (Do not use a sawing motion when cutting.)
  10. Cut reserved bell pepper strip into tiny diamond shapes or pieces; top each sushi bite with a bell pepper piece. Serve with desired toppings.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2945.99 Kcal (12334 kJ)
Calories from fat 1890.74 Kcal
% Daily Value*
Total Fat 210.08g 323%
Cholesterol 915.57mg 305%
Sodium 7561.44mg 315%
Potassium 6470mg 138%
Total Carbs 198.7g 66%
Sugars 50.62g 202%
Dietary Fiber 52.31g 209%
Protein 94.71g 189%
Vitamin C 59mg 98%
Iron 23.8mg 132%
Calcium 1407.5mg 141%
Amount Per 100 g
Calories 202.32 Kcal (847 kJ)
Calories from fat 129.85 Kcal
% Daily Value*
Total Fat 14.43g 323%
Cholesterol 62.88mg 305%
Sodium 519.31mg 315%
Potassium 444.35mg 138%
Total Carbs 13.65g 66%
Sugars 3.48g 202%
Dietary Fiber 3.59g 209%
Protein 6.5g 189%
Vitamin C 4.1mg 98%
Iron 1.6mg 132%
Calcium 96.7mg 141%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 75.6
    Points
  • 80
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top