High Protein Classic Fish Sushi Rolls
Elevate your sushi game with these **High Protein Classic Fish Sushi Rolls**, a delicious and nutritious take on traditional sushi. Made with tender slices of fresh tuna or salmon, perfectly seasoned sushi rice, and crisp, vibrant vegetables like cucumber and avocado, these rolls strike the perfect balance of flavor and texture. This recipe is packed with lean protein and healthy fats, making it a wholesome and satisfying meal option. With a step-by-step guide to mastering the art of sushi rolling, this recipe is ideal for both beginners and sushi enthusiasts. Serve with soy sauce, wasabi, and pickled ginger to complete your homemade sushi experience. Perfect for a light yet filling lunch, a creative dinner, or even an impressive appetizer for guests, these sushi rolls bring restaurant-quality dining right to your kitchen.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 200 grams Fresh tuna or salmon fillet
- 1 Cucumber
- 1 Avocado
- 1 tablespoon Soy sauce
- 1 teaspoon Wasabi paste
- 1 tablespoon Pickled ginger
Instructions
Rinse the sushi rice in a fine mesh sieve under cold running water until the water runs clear. Drain well.
Add the rinsed rice and 1.25 cups of water to a medium saucepan. Cover the pan and bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer for about 15 minutes until the water is absorbed.
Remove from heat and let sit, covered, for 10 minutes. Meanwhile, in a small bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt have dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture until the rice is well coated. Let the rice cool to room temperature.
While the rice cools, prepare the filling. Slice the tuna or salmon fillet into thin strips. Peel and cut the cucumber and avocado into matchstick-sized pieces.
Place a nori sheet, shiny side down, on a bamboo sushi mat covered with plastic wrap.
With dampened fingers, spread a thin layer of cooled sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange a few strips of fish, cucumber, and avocado along the bottom third of the rice.
Using the sushi mat, carefully lift the edge of the nori closest to you and roll it over the filling, pressing gently. Continue rolling to form a tight cylinder. Moisten the top border with a little water to seal the roll.
Repeat with the remaining nori sheets and fillings.
Use a sharp knife to slice each roll into equal sized pieces.
Serve the sushi rolls with soy sauce, wasabi paste, and pickled ginger on the side.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2302 mg | 100% | |
| Total Carbohydrate | 99.9 g | 36% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 16.9 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 125 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1994 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.
