Heart-Healthy Fish Roe Sushi
Discover the vibrant elegance of "Heart-Healthy Fish Roe Sushi," a nutritious twist on classic sushi rolls that's both delicious and mindful of your well-being. Packed with omega-3-rich fish roe, crisp cucumber, and creamy avocado, this recipe blends irresistible flavors with wholesome ingredients. The sushi rice, seasoned with a light mixture of rice vinegar, sugar, and salt, ensures the perfect balance of tang and texture, while the nori sheets provide an umami-rich foundation. With a focus on using low-sodium soy sauce and fresh, heart-healthy components, these rolls make a guilt-free indulgence ideal for any occasion. Easy to prepare in just under an hour and served with pickled ginger and a touch of wasabi for added zest, this sushi is a must-try dish for health-conscious foodies and sushi lovers alike!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori seaweed sheets
- 100 grams Fish roe (such as salmon roe or tobiko)
- 1 small Cucumber
- 1 medium Avocado
- 4 tablespoons Low-sodium soy sauce
- 50 grams Pickled ginger
- 1 teaspoon Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes.
Remove the saucepan from heat and let it rest, covered, for an additional 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spoon. Allow the rice to cool to room temperature.
While the rice is cooling, peel the cucumber and cut it into thin strips. Slice the avocado into similar sized strips.
Place a sheet of nori on a bamboo sushi rolling mat with the shiny side down.
Wet your hands with water, then take a handful of rice and spread it evenly over the nori, leaving a 1-inch border at the top.
Arrange the fish roe, cucumber, and avocado in a line along the bottom edge of the rice.
Lift the edge of the mat closest to you, and roll it over the filling, pressing gently to form a tight cylinder.
Continue rolling until the seam is sealed. Use a little water if needed to seal the edge of the nori.
Repeat the process with the remaining ingredients.
With a sharp knife, slice each roll into 6-8 pieces, wiping the knife with a wet cloth between cuts to prevent sticking.
Serve the sushi rolls with low-sodium soy sauce, pickled ginger, and a small amount of wasabi on the side.
Nutrition Facts
Calories |
769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 5489 mg | 239% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 7.6 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 178 mg | 14% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1110 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.
