Low Fat Cooked Salmon Avocado Sushi
Elevate your sushi game with this Low Fat Cooked Salmon Avocado Sushi recipe—an irresistible fusion of healthy ingredients and bold, fresh flavors. Perfect for homemade sushi beginners and enthusiasts alike, this recipe features oven-baked salmon seasoned with soy sauce and lemon juice, paired with creamy avocado and crisp cucumber for an unbeatable combination. The sushi rice, delicately seasoned with rice vinegar, sugar, and salt, serves as a perfect base for the nori-wrapped rolls. Whether you're looking for a nutritious meal or impressing guests with your culinary skills, this light and wholesome sushi recipe, complete with wasabi and pickled ginger for serving, is sure to be a crowd-pleaser. Plus, it’s easy to customize for any occasion, making it a must-try dish.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 8 ounces Skinless salmon fillets
- 1 tablespoon Soy sauce
- 1 tablespoon Lemon juice
- 1 medium Avocado
- 4 sheets Nori sheets
- 1 small Cucumber
- 1 teaspoon Wasabi paste
- 4 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Place the rice and 1.25 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 20 minutes.
Once the rice is cooked, remove it from the heat and let it sit, covered, for 10 minutes. Transfer the rice to a large bowl.
In a small bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds until sugar is dissolved. Pour the mixture over the hot rice, gently folding to combine. Let the rice cool to room temperature.
Preheat your oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with soy sauce and lemon juice.
Bake the salmon for 10-12 minutes, or until fully cooked. Allow it to cool, then flake it with a fork into bite-sized pieces.
Peel and thinly slice the avocado. Peel and cut the cucumber into long, thin strips.
Place a bamboo sushi mat on your work surface. Place a sheet of nori, shiny side down, on the mat.
With wet hands, spread a quarter of the sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Arrange salmon, avocado slices, and cucumber sticks about 1 inch from the bottom edge of the rice.
Using the sushi mat, roll the sushi tightly away from you, pressing gently to secure the roll. Wet the top edge of the nori to seal the roll. Repeat with the remaining ingredients to make four rolls.
Using a sharp knife, slice each roll into eight pieces. Clean the knife between cuts for clean edges.
Serve the sushi with wasabi and pickled ginger on the side.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 2743 mg | 119% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 16.4 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 152 mg | 12% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2076 mg | 44% | |
*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.
