Low Fat Classic Fish Sushi Rolls
Delight in the light, fresh flavors of these Low Fat Classic Fish Sushi Rolls, a healthy twist on traditional sushi that's perfect for any occasion. Made with seasoned sushi rice, nori sheets, tender low-fat cooked fish like tuna or salmon, and crisp vegetables like cucumber and carrot, this recipe is a harmonious blend of textures and tastes. It’s easy to prepare at home, thanks to step-by-step instructions that guide you from rinsing the rice to rolling the perfect sushi. With just 30 minutes of prep time, you’ll have a guilt-free Japanese-inspired dish that’s low in fat and sodium yet rich in flavor. Pair these beautifully crafted rolls with low-sodium soy sauce, pickled ginger, and wasabi for a complete sushi experience. Ideal for beginners and sushi enthusiasts alike, this recipe brings restaurant-quality sushi to your kitchen table without compromising on health.
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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
- 4 ounces Low-fat cooked fish (like tuna or salmon)
- 1 medium Cucumber
- 1 small Carrot
- to taste Low sodium soy sauce
- to taste Pickled ginger
- to taste Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rice and water in a medium saucepan; bring to a boil over medium-high heat. Cover and reduce heat to low, cooking for about 18-20 minutes or until all water is absorbed.
Remove the rice from heat, cover, and let it stand for 10 minutes.
Meanwhile, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
Transfer the cooked rice to a large wooden or glass bowl. Drizzle the vinegar mixture over the rice and fold gently to combine. Allow rice to cool to room temperature.
While the rice cools, prepare the sushi fillings: slice the cucumber and carrot into thin julienne strips. Flake the cooked fish into bite-sized pieces.
Place a bamboo sushi mat on a clean work surface and position a nori sheet shiny side down.
Spread approximately 1/4 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch border on the top edge.
Lay a strip of cucumber, carrot, and a portion of the flaked fish across the center of the rice.
Using the bamboo mat, carefully roll the sushi away from you, pressing gently and evenly. Seal the edge with a little water.
Repeat with remaining ingredients to make additional rolls.
Using a sharp, wet knife, slice each roll into 6-8 bite-sized pieces.
Serve the sushi rolls with low-sodium soy sauce, pickled ginger, and wasabi, as desired.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 5032 mg | 219% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 10.3 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 12.8 mcg | 64% | |
| Calcium | 143 mg | 11% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1465 mg | 31% | |
*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.
