Low Fat Cucumber Sushi Roll
Delight your taste buds with this Low Fat Cucumber Sushi Roll, a healthy and flavorful twist on traditional sushi that's perfect for a light meal or snack. Featuring tender sushi rice seasoned with a tangy blend of rice vinegar, sugar, and salt, this recipe is rolled with crisp cucumber, sweet julienned carrot, and creamy avocado, all perfectly wrapped in nori sheets. With just 25 minutes of prep time and 20 minutes to cook, this homemade sushi is a quick and satisfying way to enjoy fresh, wholesome ingredients. Ideal for anyone seeking a low-fat, vegetarian sushi option, it pairs beautifully with soy sauce, pickled ginger, and a touch of wasabi for an authentic sushi experience. Whether you’re entertaining guests or enjoying a quiet dinner, this versatile and refreshing sushi roll is sure to become a favorite!
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Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 3 tablespoons Rice vinegar
- 1.5 teaspoons Sugar
- 1 teaspoon Salt
- 1 large Cucumber
- 1 large Carrot
- 0.5 medium Avocado
- 4 pieces Nori sheets
- 4 tablespoons Soy sauce
- 4 tablespoons Pickled ginger
- 2 teaspoons Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 18-20 minutes or until the rice is tender and all the water is absorbed.
Remove the rice from heat and let it sit, covered, for 10 minutes. Transfer to a large bowl.
In a small bowl, mix the rice vinegar, sugar, and salt together until dissolved.
Pour the vinegar mixture over the rice and fold to combine. Allow the rice to cool to room temperature.
While the rice is cooling, peel the cucumber and cut it into thin, long strips.
Peel the carrot and julienne or cut into thin matchsticks.
Halve the avocado, remove the pit, and slice it thinly.
Place a bamboo sushi mat on a flat surface, and place a piece of plastic wrap over the mat.
Lay a nori sheet shiny side down on the mat. Wet your hands with water and spread about 3/4 cup of the rice evenly over the nori, leaving a 1-inch edge at the top.
Lay a few slices of cucumber, carrot, and avocado horizontally across the middle of the rice.
Roll the mat away from you, pressing the rice gently into a roll. Lift the mat as you go, keeping the roll tight.
Use a sharp knife to slice the roll into 6-8 pieces. Repeat with remaining ingredients.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5749 mg | 250% | |
| Total Carbohydrate | 140.1 g | 51% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 17.7 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1699 mg | 36% | |
*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.
