Low Fat Classic Fish and Roe Sushi Roll
Elevate your sushi night with this *Low Fat Classic Fish and Roe Sushi Roll*, a lighter take on a traditional favorite. Featuring perfectly seasoned sushi rice, fresh low-fat fish like tuna or salmon, and a delicate pop of tobiko or masago roe, this recipe strikes the perfect balance between flavor and health. Crisp cucumber and creamy avocado add texture and freshness, while the nori sheets bring that classic umami punch. With a prep time of just 30 minutes and serving up to four, this dish is perfect for intimate dinners or as an impressive appetizer. Pair it with soy sauce, pickled ginger, and a dab of wasabi for a complete sushi experience. Ideal for lovers of Japanese cuisine seeking a low-fat yet flavor-packed option, this sushi roll is a must-try for your next homemade feast!
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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
- 200 grams Fresh low-fat fish (such as tuna or salmon)
- 2 tablespoons Tobiko or masago roe
- 1 small Cucumber
- 0.5 medium Avocado
- for serving Soy sauce
- for serving Pickled ginger
- for serving Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from being too sticky.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.
While the rice is cooking, in a small bowl, mix the rice vinegar, sugar, and salt until the sugar is dissolved.
Once the rice is cooked, transfer it to a large bowl and gently stir in the vinegar mixture, ensuring even coating. Allow the rice to cool to room temperature.
Prepare the fillings by thinly slicing the fish into strips, peeling and slicing the cucumber into thin sticks, and cutting the avocado into thin slices.
Place one nori sheet shiny side down on a bamboo sushi mat. Wet your hands or a rice paddle to prevent sticking and spread about 1/4 of the cooked rice evenly over the nori, leaving a 1-inch border at the top.
Lay thin strips of fish, cucumber, and avocado across the center of the rice, and sprinkle with a spoonful of roe.
Using the sushi mat, roll the nori over the filling, pressing gently yet firmly to form a tight roll. Seal the edge with a bit of water. Repeat the process with the remaining nori sheets and fillings.
With a sharp knife dipped in water, slice each roll into 6-8 pieces.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi for dipping.
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 2113 mg | 92% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 8.0 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1631 mg | 35% | |
*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.
