Low Fat Alaska Roll
Indulge in the fresh, light flavors of our Low Fat Alaska Roll, a healthier take on a classic sushi favorite that doesn’t skimp on taste. Made with perfectly seasoned sushi rice, thinly sliced sushi-grade salmon, crisp cucumber, creamy avocado, and a touch of low-fat cream cheese, this roll is the ultimate balance of texture and flavor. Wrapped in nutrient-packed nori, each compact piece delivers a satisfying bite without the guilt. This quick and easy homemade sushi recipe is perfect for beginners, requiring only 45 minutes from start to finish, making it an excellent choice for a light lunch, appetizer, or dinner. Serve it with soy sauce, wasabi, and pickled ginger for an authentic Japanese dining experience in the comfort of your home. Packed with keywords like "low fat," "homemade sushi," "Alaska roll," and "healthy Japanese recipes," this dish is a must-try for sushi lovers and health enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 4 ounces Fresh sushi-grade salmon
- 2 Nori sheets
- 1 small Cucumber
- 0.5 Avocado
- 2 tablespoons Low-fat cream cheese
- to taste Soy sauce
- to taste Wasabi
- to taste Pickled ginger
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine 1 cup of sushi rice with 1.25 cups of water in a rice cooker. Cook according to the rice cooker's instructions.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is cooked, transfer it to a large bowl, gently fold in the vinegar mixture with a wooden spoon, and let it cool to room temperature.
Thinly slice the cucumber lengthwise and cut the avocado into thin strips.
Cut the sushi-grade salmon into thin, even slices.
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking. Lay one nori sheet, shiny side down, on the mat.
Spread half of the cooled sushi rice evenly over the nori sheet, leaving about 1 inch of nori uncovered at the top edge.
Spread 1 tablespoon of low-fat cream cheese across the center of the rice.
Place half of the cucumber slices, avocado strips, and salmon slices along the line of cream cheese.
Using the bamboo mat, carefully lift the edge of the nori closest to you and roll it over the filling, applying gentle pressure to form a tight roll.
Seal the edge by dampening the uncovered strip of nori with a little water and gently pressing the roll down.
Repeat the process with the second nori sheet, remaining rice, and fillings to complete two rolls.
Using a sharp knife, cut each roll into 6-8 individual pieces, wiping the knife blade with a damp cloth between cuts to keep it clean.
Serve with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1668 mg | 73% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 7.9 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 122 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1196 mg | 25% | |
*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.
