Heart-Healthy Classic Sushi Rolls
Discover a nourishing twist on traditional sushi with these Heart-Healthy Classic Sushi Rolls! Crafted with fiber-rich brown sushi rice and vibrant, nutrient-packed fillings like julienned carrots, creamy avocado, fresh cucumber, and succulent skinless salmon, these rolls are perfect for health-conscious food lovers. Seasoned with a delicate blend of rice vinegar, a touch of sugar, and low-sodium soy sauce, each bite offers the perfect balance of tangy and savory flavors. Wrapped in nori and sprinkled with sesame seeds, these homemade sushi rolls are as satisfying as they are wholesome. Ready in just over an hour, they're ideal for light dinners, lunch prep, or entertaining guests. Pair them with pickled ginger, a dab of wasabi, and low-sodium soy sauce for dipping to elevate your sushi experience. Your next guilt-free indulgence awaits!
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Recipe Information
Ingredients
- 1.5 cups Brown sushi rice
- 2 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Low-sodium soy sauce
- 5 sheets Nori sheets
- 1 medium Carrot, julienned
- 0.5 medium Cucumber, julienned
- 1 medium Avocado, sliced
- 8 ounces Skinless salmon, fresh or smoked, thinly sliced
- 1 small Red bell pepper, julienned
- 2 tablespoons Sesame seeds
- 4 tablespoons Pickled ginger
- 1 teaspoon Wasabi
Instructions
Rinse the brown sushi rice under cold water until the water runs clear. This removes excess starch.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 40 minutes, or until the water is absorbed and the rice is tender.
Transfer the cooked rice to a large bowl and let it cool slightly.
In a small bowl, mix the rice vinegar, sugar, and low-sodium soy sauce until the sugar dissolves. Gently fold this mixture into the warm rice. Set aside to cool completely.
Place a nori sheet shiny side down on a bamboo sushi mat or clean surface.
Using wet hands, evenly spread about 3/4 cup of the prepared rice over the nori, leaving a 1-inch margin at the top edge for sealing.
Arrange a thin layer of carrot, cucumber, avocado, salmon, and red bell pepper horizontally across the middle of the rice.
Carefully roll the sushi using the mat to help mold the roll, pressing gently but firmly to ensure it sticks together.
Seal the edge by moistening the margin with a little water and press it to the roll.
Repeat the process with the remaining ingredients.
With a sharp knife, slice the rolls into 1-inch pieces. To avoid sticking, clean the knife with a wet cloth between cuts.
Sprinkle sesame seeds over the sliced rolls.
Serve with pickled ginger, a small amount of wasabi, and low-sodium soy sauce for dipping.
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 120.8 g | 44% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 22.1 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 38.0 mcg | 190% | |
| Calcium | 251 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2745 mg | 58% | |
*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.
