(Percentage of daily recommendation)
|Calorie||185 kcal||(9 %)|
|Protein||14 g||(14 %)|
|Fat||2 g||(2 %)|
|Carbohydrates||24 g||(16 %)|
|Sugar added||2 g||(8 %)|
|Roughage||1.5 g||(5 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0.3 μg||(2 %)|
|Vitamin E||2.9 mg||(24 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||5.1 mg||(43 %)|
|Vitamin B₆||0.2 mg||(14 %)|
|Folate||55 μg||(18 %)|
|Pantothenic acid||0.5 mg||(8 %)|
|Biotin||3 μg||(7 %)|
|Vitamin B₁₂||0.7 μg||(23 %)|
|Vitamin C||15 mg||(16 %)|
|Potassium||280 mg||(7 %)|
|Calcium||76 mg||(8 %)|
|Magnesium||58 mg||(19 %)|
|Iron||2.6 mg||(17 %)|
|Iodine||87 μg||(44 %)|
|Zinc||2.1 mg||(26 %)|
|Saturated fatty acids||0.4 g|
|Uric acid||71 mg|
Rinse sushi rice with cold water in a sieve until the water runs clear. Drain for about 20 minutes, then transfer to a pot with 250 ml (approximately 1 cup) of water and bring to boil.
Cook uncovered for 2 minutes, then covered for and additional 20 minutes. Remove pot from heat, remove lid and cover rice with a kitchen towel. Let sit for 10 minutes.
In a small pot, combine rice vinegar and mirin with sugar and salt over medium-high heat. Stir until the sugar and salt have dissolved. Place the rice in a bowl and spread apart slightly to speed cooling. Pour the vinegar mixture over the rice and allow to cool for about 30 minutes at room temperature.
Meanwhile, peel and devein shrimp.
Butterfly the shrimp by slicing from the tail to the head without cutting all the way through. Rinse well and pat dry with paper towels.
Combine 2 tablespoons soy sauce and honey in a small bowl. Add shrimp, mix well and allow to marinate for 30 minutes.
In the meantime, rinse and dry cucumber, remove ends and cut the cucumber lengthwise. Scrape away seeds with a spoon and cut into narrow strips about 5 cm (approximately 2 inches) long.
Peel the mango, cut into slices around the pit, then cut lengthwise into about 5 mm (approximately 1/4-inch) wide strips.
Cut nori sheets in half diagonally. Rinse basil and pat dry and remove leaves from stems.
Heat sesame oil in a pan. Drain shrimp and cook on each side for 1 minute.
With wet hands, shape rice into 6 uniformly-sized balls. Place a half sheet of nori on the palm of your hand, add 1 rice ball in the center and add a little wasabi paste.
Place 1 shrimp, some mango, cucumber and basil onto nori sheet and press to form. Roll nori sheet into a cone shape around the contents. Repeat with remaining ingredients. Serve with remaining soy sauce and pickled ginger to taste.