Low Fat Avocado and Fish Sushi Roll
Elevate your sushi-making game with this Low Fat Avocado and Fish Sushi Roll—perfect for health-conscious foodies seeking a light yet satisfying meal! This recipe features fragrant sushi rice seasoned with rice vinegar for that authentic Japanese flavor, paired with creamy avocado, crisp cucumber, and fresh sushi-grade fish like tuna or salmon. Wrapped in nutrient-rich nori sheets, these rolls offer a blend of texture and taste that’s both indulgent and wholesome. Ready in under an hour and served with low-sodium soy sauce, wasabi, and pickled ginger, this dish is not only delicious but also a heart-healthy option for sushi lovers. Perfect for a family dinner, entertaining guests, or a solo treat, these homemade sushi rolls are easier to prepare than you think! Keywords: Low fat sushi rolls, avocado sushi, fish sushi recipe, healthy Japanese food, homemade sushi tips.
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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 sheets Nori sheets
- 1 medium Avocado
- 200 grams Fish (tuna or salmon, skinless)
- 1 small Cucumber
- 1 tablespoon Low-sodium soy sauce
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it rest, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until the sugar dissolves. This will season the rice and enhance the sushi flavor.
Transfer the rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature before using.
While the rice cools, slice the fish into long, thin strips approximately 1cm wide. Ensure you're using fresh, sushi-grade fish, and handle it with care.
Peel and pit the avocado, then slice into thin strips. Peel the cucumber, cut it lengthwise, remove the seeds, and slice it into thin sticks.
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down.
With wet hands, spread 1/4 of the cooled rice evenly over the nori, leaving a 1-inch border on the top edge. Don't apply too much pressure or the rice will become mushy.
Arrange a few strips of fish, avocado, and cucumber horizontally across the rice, starting about 1 inch from the bottom edge of the nori.
Lift the edge of the bamboo mat closest to you and begin to roll it over the filling, pressing gently to keep the roll tight. Continue rolling until only the 1-inch border of nori remains.
Moisten the nori border with a bit of water and finish rolling to seal the edge. Use gentle but firm pressure to ensure the roll is tightly packed.
Repeat the process with the remaining ingredients to make four rolls in total.
With a sharp knife, cut each roll into 6-8 pieces, wiping the blade with a damp cloth between cuts to prevent sticking.
Serve with low-sodium soy sauce, a small amount of wasabi, and pickled ginger.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2081 mg | 90% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 7.4 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1188 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.
