Heart-Healthy Yellowtail Sushi Roll
Delight in the flavors of wellness with our "Heart-Healthy Yellowtail Sushi Roll," a fresh and nourishing twist on traditional sushi. Made with nutrient-packed brown sushi rice and naturally sweetened with stevia or monk fruit, this recipe is perfect for mindful eaters seeking light yet indulgent options. Sushi-grade yellowtail (hamachi) shines as the star ingredient, complemented by crisp cucumber, creamy avocado, and vibrant julienned carrot for a harmonious blend of textures. Nori seaweed sheets wrap everything together, creating perfect bite-sized rolls that pair beautifully with low-sodium soy sauce, pickled ginger, and a hint of wasabi. Whether you're a seasoned sushi enthusiast or a beginner, this easy-to-follow recipe is ready in under an hour and serves as an ideal choice for a wholesome, homemade meal.
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Recipe Information
Ingredients
- 1 cup Brown sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Stevia or monk fruit sweetener
- 1 tablespoon Low-sodium soy sauce
- 4 ounces Yellowtail (hamachi), sushi-grade
- 2 sheets Nori seaweed sheets
- 1 small Cucumber, julienned
- 0.5 medium Avocado, thinly sliced
- 1 small Carrot, julienned
- 0.25 cup Radish sprouts (optional)
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi paste
Instructions
Rinse the brown sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, which typically takes about 30 minutes.
Once the rice is cooked, transfer it to a large bowl and let it cool slightly. Mix the rice vinegar and stevia or monk fruit sweetener together, then gently fold this mixture into the rice until combined.
While the rice cools, prepare the yellowtail and vegetables. Slice the yellowtail into thin strips about 1/4 inch thick. Julien the cucumber and carrot, and thinly slice the avocado.
Lay a sheet of nori shiny side down on a bamboo sushi mat. Wet your fingers to prevent sticking, then spread half of the prepared brown sushi rice evenly across the nori, leaving about 1 inch of space at the top edge of the sheet.
Place a few strips of yellowtail, julienned cucumber and carrot, sliced avocado, and radish sprouts (if using) in a horizontal line across the center of the rice.
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Wet the exposed nori edge slightly to seal the roll. Repeat with the remaining ingredients to make the second roll.
Using a sharp knife dipped in water, slice each roll into 6-8 equal pieces. Wipe the knife clean between cuts to keep the pieces neat.
Serve the sushi rolls with low-sodium soy sauce, pickled ginger, and a small dollop of wasabi paste. Enjoy your heart-healthy meal!
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 5.1 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1383 mg | 29% | |
*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.
