Low Fat Avocado and Crab Sushi Roll
Elevate your sushi nights with this irresistible Low Fat Avocado and Crab Sushi Roll recipe that’s as healthy as it is flavorful. Featuring perfectly seasoned sushi rice, creamy sliced avocado, crisp cucumber matchsticks, and a light and tangy crab-mayo filling, all wrapped in delicate nori sheets, this homemade sushi is a guilt-free indulgence. Ready in under an hour, this low-fat twist on a Japanese classic is perfect for a quick yet sophisticated meal. Whether you’re a sushi-making beginner or a culinary pro, this recipe simplifies rolling techniques and includes pro tips like wiping the knife for clean, professional slices. Served with soy sauce, wasabi, and pickled ginger, each bite is a harmonious blend of texture and umami flavor. Ideal for a healthy lunch, a dinner party centerpiece, or a delicious meal-prep option!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 4 ounces Imitation crab meat
- 2 tablespoons Low-fat mayonnaise
- 4 large Nori sheets
- 1 large Avocado
- 1 small Cucumber
- 1 tablespoon Soy sauce
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rice and 1.25 cups of water in a rice cooker or a saucepan. Cook according to the rice cooker's instructions or bring to a boil, cover, reduce heat to low, and simmer for 20 minutes until the water is fully absorbed.
In a small bowl, mix rice vinegar, sugar, and salt. Stir the mixture into the cooked rice until well combined. Allow the seasoned rice to cool to room temperature.
In a separate bowl, mix the imitation crab meat with low-fat mayonnaise, gently shredding the crab as you mix.
Peel the avocado, remove the pit, and slice it into thin strips.
Peel the cucumber and cut it into thin matchsticks, discarding any seeds.
Place a nori sheet on a bamboo sushi mat, shiny side down. Spread about 1/4 cup of the seasoned rice over the nori, leaving a 1-inch border at the top edge.
Arrange strips of avocado, cucumber, and a portion of the crab mixture across the middle of the rice.
Using the sushi mat, carefully roll the nori sheet over the fillings, pressing gently to shape the roll. Continue to roll until the roll is sealed.
Repeat the process with the remaining ingredients to make additional rolls.
Using a sharp knife, cut each roll into 6 to 8 pieces, wiping the knife with a damp cloth between cuts to prevent sticking.
Serve the sushi rolls with soy sauce, a dab of wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 3018 mg | 131% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 16.0 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1599 mg | 34% | |
*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.
