Heart-Healthy California Roll Sushi
Discover a wholesome twist on a classic favorite with our Heart-Healthy California Roll Sushi recipe. Perfect for sushi enthusiasts aiming to eat clean, this variation swaps traditional white rice for nutrient-packed brown sushi rice, seasoned with a delicate blend of rice vinegar, sugar, and salt for a subtle tang. Packed with fresh flavors from creamy avocado, crisp cucumber, and protein-rich imitation crab, each roll is lightly dusted with sesame seeds for a nutty finish. Rolled in nutrient-dense nori sheets and served alongside low-sodium soy sauce, pickled ginger, and a hint of wasabi, it’s a mindful way to indulge in a sushi night. Ready in just over an hour, this recipe delivers a delicious, heart-healthy meal that’s as nutritious as it is satisfying. Ideal for anyone seeking healthy California roll ideas or heart-smart recipes!
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Recipe Information
Ingredients
- 1 cup Brown sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 4 pieces Nori seaweed sheets
- 4 ounces Imitation crab meat, thinly sliced
- 1 medium Cucumber, julienned
- 1 medium Avocado, sliced
- 1 tablespoon Sesame seeds
- as desired Low-sodium soy sauce
- as desired Pickled ginger
- as desired Wasabi
Instructions
Rinse the brown sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine rice and 1.25 cups water. Bring to a boil, then lower heat, cover, and simmer for 40-45 minutes or until the rice is tender and water is absorbed.
While the rice is cooking, in a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Once rice is cooked, transfer it to a large bowl and cool slightly. Gently fold in the vinegar mixture with a rice paddle or spatula to season the rice evenly. Let it cool to room temperature.
Place a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands with water to prevent rice from sticking.
Spread about 3/4 cup of the cooked brown rice over the nori, leaving a 1-inch border at the top edge.
Sprinkle a light layer of sesame seeds over the rice.
Flip the nori over so the rice layer is facing down. Arrange a line of thinly sliced imitation crab, julienned cucumber, and avocado slices along the bottom edge of the nori.
Using the bamboo mat, carefully roll the sushi away from you, applying slight pressure to create a tight roll. Seal the edge with a bit of water.
Slice the roll into 8 pieces using a sharp knife dipped in water to prevent sticking.
Serve with low-sodium soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 3623 mg | 158% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 14.3 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1308 mg | 28% | |
*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.
