Low Fat California Rolls
Delight in a guilt-free twist on a Japanese classic with these Low Fat California Rolls—perfect for sushi enthusiasts seeking a lighter option. This recipe combines tender sushi rice with tangy rice vinegar for authentic flavor, accented by fresh, creamy avocado, crisp cucumber, and lean imitation crab mixed with low-fat mayonnaise. Wrapped in nutrient-packed nori sheets, these rolls are a breeze to prepare and make an excellent appetizer or light meal. Ready in under an hour and served with low-sodium soy sauce, pickled ginger, and a touch of wasabi, this healthy California roll recipe delivers all the irresistible tastes of sushi without the added calories. Perfect for a homemade sushi night or healthy entertaining!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 0.5 tablespoons Sugar
- 0.25 teaspoons Salt
- 4 Nori sheets
- 4 ounces Imitation crab sticks (surimi), sliced thinly
- 2 tablespoons Low-fat mayonnaise
- 0.5 Cucumber, julienned
- 1 Avocado, thinly sliced
- Low sodium soy sauce, for serving
- Pickled ginger, for serving
- Wasabi, for serving
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rice and 1.25 cups water. Bring to a boil over medium-high heat.
Cover, reduce the heat to low, and simmer for 15 minutes. Remove from heat and let it sit covered for an additional 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture until evenly combined. Allow it to cool to room temperature.
Cut the imitation crab sticks into thin strips and mix them with low-fat mayonnaise until well coated.
Place a nori sheet on a bamboo sushi mat or a clean kitchen towel.
Spread a thin, even layer of sushi rice over the nori, leaving about a 1-inch border at the top edge.
Place a few slices of avocado, julienned cucumber, and the crab mixture along the bottom edge of the rice.
Using the sushi mat, carefully roll the nori over the fillings, applying gentle pressure. Seal with the border of nori by moistening it with a little water.
Use a sharp knife to cut the roll into 8 equal pieces.
Repeat with the remaining nori sheets and fillings.
Serve with low sodium soy sauce, pickled ginger, and wasabi if desired.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 2634 mg | 115% | |
| Total Carbohydrate | 103.1 g | 37% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 17.2 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 848 mg | 18% | |
*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.
