High Protein Avocado and Fish Roe Sushi Roll
Elevate your sushi game with this High Protein Avocado and Fish Roe Sushi Roll, a vibrant fusion of delicate flavors and robust nutrition. Perfect for sushi enthusiasts and health-conscious foodies, this recipe combines creamy ripe avocado, succulent cooked shrimp, and the briny pop of fish roe, beautifully layered over seasoned sushi rice and crisp cucumber slices. Wrapped in nutrient-rich nori sheets and rolled to perfection, these sushi rolls are not only packed with protein but also visually stunning. Ideal for a quick yet impressive homemade sushi experience, they pair wonderfully with soy sauce, spicy wasabi, and tangy pickled ginger for a full Japanese-inspired meal. Ready in less than an hour, this recipe transforms simple ingredients into a gourmet masterpiece, perfect for sharing or savoring alone!
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Recipe Information
Ingredients
- 200 grams Sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 3 sheets Nori sheets
- 1 medium Ripe avocado
- 100 grams Fish roe (such as tobiko or ikura)
- 1 small Cucumber
- 150 grams Cooked shrimp
- 2 tablespoons Soy sauce
- 1 tablespoon Wasabi
- 50 grams Pickled ginger
Instructions
Rinse 200 grams of sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
Cook the rinsed rice in a rice cooker or on the stovetop according to package instructions.
While the rice is cooking, prepare the seasoning by mixing 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 0.5 teaspoons of salt until dissolved.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Peel, pit, and thinly slice the avocado. Cut the cucumber into thin strips, discarding the seeds.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat. Wet your hands with water to prevent the rice from sticking.
Spread about 70 grams of the cooled sushi rice over the nori, leaving a 1-inch border on the top edge.
Arrange a few slices of avocado, a line of cucumber strips, and some cooked shrimp across the center of the rice.
Sprinkle fish roe over the fillings to add a vibrant and salty touch.
Using the sushi mat, carefully roll the sushi tightly away from you, pressing gently to seal.
Repeat with the remaining ingredients to make additional rolls.
With a sharp knife, slice each roll into 6 even pieces using a gentle sawing motion.
Serve with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 4805 mg | 209% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 8.0 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 504 mg | 39% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1500 mg | 32% | |
*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.
