Heart-Healthy Cucumber Sushi Roll
Elevate your sushi-making skills with the vibrant and nutritious Heart-Healthy Cucumber Sushi Roll, a delightful twist on traditional sushi that's brimming with flavor and heart-conscious ingredients. This recipe swaps white rice for nutty, fiber-rich short-grain brown rice, seasoned with a tangy blend of rice vinegar and mirin for an irresistible zing. Fresh and crisp cucumber, creamy avocado, and sweet julienned carrots pair beautifully with tender shrimp, all wrapped in nutrient-packed nori sheets. Finished with a sprinkle of toasted sesame seeds and served with low-sodium soy sauce, these sushi rolls are a feast for the eyes and the palate. Perfect for a light lunch or an impressive appetizer, this recipe is easy to follow, making homemade sushi accessible for all skill levels.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Short-grain brown rice
- 2 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Mirin
- 0.5 teaspoon Salt
- 4 sheets Seaweed sheets (nori)
- 1 large Cucumber
- 1 Avocado
- 1 medium Carrot
- 8 pieces Cooked and peeled shrimp
- 2 tablespoons Low-sodium soy sauce
- 2 tablespoons Toasted sesame seeds
Instructions
Rinse the brown rice under cold water until the water runs clear. This will help remove excess starch and promote separate grains.
Combine the rinsed rice and 2 cups of water in a medium saucepan. Bring it to a boil over high heat, then reduce the heat to low, cover, and let it simmer for about 35-40 minutes or until the rice is tender and the water is absorbed.
Once cooked, transfer the rice to a large bowl and let it cool slightly. Stir in the rice vinegar, mirin, and salt. Mix well to combine. Allow the rice to cool to room temperature.
Peel and cut the cucumber into long, thin strips. Peel and slice the avocado, removing its pit, and then cut it into thin slices. Peel and julienne the carrot into thin matchstick-like pieces.
Place a bamboo sushi mat on a clean surface and cover it with a piece of plastic wrap to prevent sticking.
Lay one sheet of nori, shiny side down, on the plastic-covered mat.
Wet your hands with water to prevent sticking. Spread about 3/4 cup of the prepared rice evenly over the nori, leaving a 1-inch border at the top edge.
Arrange a few strips of cucumber, a couple of slices of avocado, and a few pieces of carrot horizontally across the rice, about 1 inch from the bottom edge. Add two shrimp along the line of vegetables.
Lift the edge of the mat closest to you and begin rolling the sushi away from you, using the mat to shape it into a tight cylinder. Press gently but firmly to shape the roll. Wet the edge of the nori with a little water to seal the roll.
Repeat the process with the remaining ingredients to create additional rolls.
Using a sharp knife dipped in water, slice each roll into six even pieces. Be careful to slice with a back-and-forth motion, cleaning the knife in between cuts, to ensure clean slices.
Sprinkle toasted sesame seeds over the top of each roll for added flavor and texture.
Serve the sushi rolls with low-sodium soy sauce for dipping.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 18.2 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1964 mg | 42% | |
*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.
