Heart-Healthy Yellowtail Roll
Dive into a wholesome twist on sushi night with the Heart-Healthy Yellowtail Roll recipe! Perfect for seafood lovers and health-conscious diners, this recipe combines sashimi-grade yellowtail (hamachi) with nutrient-packed brown sushi rice, fresh avocado, crisp cucumber, and scallions, all wrapped in nori sheets for a delicious, guilt-free indulgence. The rice is gently seasoned with tangy rice vinegar, while low-sodium soy sauce and optional sesame seeds enhance the delicate flavors. Crafted in just 30 minutes, these rolls are rich in omega-3s and fiber, making them an ideal choice for a heart-healthy meal. Serve with pickled ginger, wasabi, and soy sauce for added zest and pair with a light green tea for a truly nourishing experience. Perfect for sushi enthusiasts looking for a simple yet sophisticated homemade option!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Sashimi-grade yellowtail (hamachi), thinly sliced
- 1.5 cups Cooked brown sushi rice
- 2 tablespoons Rice vinegar
- 2 tablespoons Low-sodium soy sauce
- 4 sheets Nori sheets (seaweed)
- 1 small Cucumber, julienned
- 1 medium Avocado, thinly sliced
- 2 stalks Scallions, thinly sliced
- 1 teaspoon Sesame seeds (optional)
- 1 small jar Pickled ginger (for serving)
- 0.5 teaspoons Wasabi paste (optional)
Instructions
1. Prepare the sushi rice: In a small bowl, mix the cooked brown sushi rice with the rice vinegar. Stir gently to evenly coat the rice and set aside, covered with a damp cloth to prevent it from drying out.
2. Set up your workstation: Arrange the nori sheets, a bowl of water for wetting your hands, the prepared sushi rice, and the sliced ingredients on a clean surface.
3. Place a bamboo sushi rolling mat on the counter, and place one nori sheet on top, shiny side down.
4. Wet your hands with water to prevent the rice from sticking, and spread about 1/4 of the prepared brown sushi rice evenly over the nori, leaving a 2-cm border at the top edge.
5. Arrange a few slices of yellowtail, cucumber, avocado, and scallions in a horizontal line across the center of the rice.
6. Carefully roll the sushi: Use the bamboo mat to tightly roll the nori from the bottom edge, ensuring the filling stays in place. Seal the top edge with a touch of water to close the roll.
7. Repeat the process with the remaining ingredients to create three more rolls.
8. Using a sharp knife, cut each roll into six to eight even pieces. Wipe the knife blade with a damp cloth between cuts for clean slices.
9. Sprinkle sesame seeds on top of the slices, if desired.
10. Serve the yellowtail rolls with low-sodium soy sauce, pickled ginger, and a small dab of wasabi paste on the side.
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 4564 mg | 198% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 19.5 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 11.8 mcg | 59% | |
| Calcium | 269 mg | 21% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2188 mg | 47% | |
*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.
