Heart-Healthy Avocado and Fish Sushi Roll
Elevate your sushi game with this Heart-Healthy Avocado and Fish Sushi Roll, a delightful fusion of flavor and nutrition. Perfectly seasoned sushi rice cradles fresh, sashimi-grade salmon or tuna, creamy ripe avocado, and crisp cucumber, all wrapped in umami-rich nori. Topped with a sprinkle of sesame seeds, these homemade sushi rolls are as visually stunning as they are delicious. With low-sodium soy sauce, pickled ginger, and a touch of wasabi, this recipe offers a balanced and heart-friendly twist on traditional sushi. Ready in under an hour and serving four, it's a wholesome way to enjoy the perfect blend of omega-3s, monounsaturated fats, and fresh ingredients. Ideal for weeknight dinners, lunch prep, or impressing guests, this sushi roll is a must-try for seafood lovers seeking a healthy indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 100 grams Sashimi-grade salmon (or tuna)
- 4 pieces Nori sheets
- 2 pieces Medium ripe avocados
- 1 piece Cucumber
- 4 tablespoons Low-sodium soy sauce
- 1 tablespoon Sesame seeds
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi
Instructions
Rinse the sushi rice in a fine-mesh strainer under cold water until the water runs clear.
Combine the rinsed rice with 1.25 cups of water in a rice cooker and cook according to the manufacturer's instructions.
While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Set aside.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture using a wooden spoon. Let it cool to room temperature.
Slice the sashimi-grade salmon (or tuna) into thin strips approximately 1/2 inch wide.
Peel and pit the avocados, then cut them into thin slices.
Peel the cucumber, slice it in half lengthwise, and remove the seeds. Cut into long matchsticks.
Lay a bamboo sushi mat on the counter and place a nori sheet, shiny side down. Cover the nori with an even layer of cooled sushi rice, leaving a 1-inch border at the top.
Arrange slices of salmon, avocado, and cucumber in a single line along the bottom edge of the rice.
Using the bamboo mat, carefully roll the sushi away from you, pressing lightly to form a tight cylinder.
Repeat the process with the remaining nori sheets and fillings.
Once all rolls are formed, sprinkle sesame seeds on top. Slice each roll into 8 pieces using a sharp knife dipped in water.
Serve the sushi rolls with low-sodium soy sauce, pickled ginger, and a small dab of wasabi for dipping.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 3637 mg | 158% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 9.8 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 135 mg | 10% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1148 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
