Low Fat Baked Sushi
Indulge in the irresistible flavors of this **Low Fat Baked Sushi**, a creative and guilt-free spin on a sushi classic! Perfect for sushi lovers looking for a healthier alternative, this recipe combines seasoned sushi rice, julienned fresh veggies like cucumber and carrot, and a creamy low-fat mayonnaise with imitation crab for a delectable filling. Layers of nori and perfectly seasoned rice are baked to perfection, developing a slightly crispy texture that enhances every bite. Topped with creamy avocado slices and a sprinkle of toasted sesame seeds, this dish is as beautiful as it is delicious. Ideal for gatherings or a light yet satisfying weeknight dinner, this baked sushi is the ultimate way to enjoy a nutritious, flavorful twist on traditional sushi rolls. Serve it warm alongside soy sauce for dipping, and let the compliments roll in! Keywords: low fat sushi, baked sushi recipe, healthy sushi alternative, easy baked sushi.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 1.5 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 8 ounces Imitation crab meat
- 2 tablespoons Low-fat mayonnaise
- 1 medium Cucumber, julienned
- 1 medium Carrot, julienned
- 2 tablespoons Soy sauce
- 5 pieces Sheet of nori
- 1 tablespoon Toasted sesame seeds
- 1 medium Avocado, sliced
Instructions
Preheat your oven to 350°F (175°C).
Rinse the sushi rice under cold water until the water runs clear.
Cook the rice with water in a rice cooker or on the stovetop according to package instructions.
Once the rice is cooked, mix rice vinegar, sugar, and salt in a small bowl until dissolved.
Gently fold the vinegar mixture into the cooked rice using a spatula. Let it cool to room temperature.
In a mixing bowl, combine the imitation crab meat and low-fat mayonnaise, and mix well.
Spread a sheet of nori on a baking tray.
Using moistened fingers, gently press a layer of sushi rice onto the nori, leaving a half-inch border.
Top the rice with a few slices of julienned cucumber, carrot, and imitation crab mixture.
Drizzle a light amount of soy sauce over the toppings.
Repeat the layering process with remaining nori sheets and fillings.
Cover the baking tray with foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 5 minutes, or until the edges are slightly crisp.
Remove from the oven, let it cool slightly, and garnish with sliced avocado and toasted sesame seeds before serving.
Cut into squares and serve warm, optionally with additional soy sauce for dipping.
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 4052 mg | 176% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 33.5 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1808 mg | 38% | |
*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.
