Low Fat Fish Roe Sushi
Dive into the delicate flavors and vibrant textures of Low Fat Fish Roe Sushi, a healthy twist on a traditional Japanese favorite. This recipe combines perfectly seasoned sushi rice, crisp vegetables like cucumber, carrot, and red bell pepper, and a light topping of low-fat fish roe for a burst of oceanic freshness. Wrapped in nori sheets and served with tangy pickled ginger and a hint of wasabi, this sushi is the perfect balance of taste and nutrition. Designed to be low in fat yet high in flavor, it’s ideal for those seeking a wholesome and satisfying meal. With step-by-step instructions, including tips for achieving the perfect sushi roll, this recipe is simple enough for home chefs yet impressive enough for entertaining. Ready in under an hour, this vibrant dish will delight sushi lovers and health-conscious eaters alike.
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Recipe Information
Ingredients
- 200 g Sushi rice
- 250 ml Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Low-sodium soy sauce
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 4 pieces Nori sheets
- 50 g Low-fat fish roe
- 0.5 Cucumber
- 0.5 Carrot
- 0.5 Red bell pepper
- 1 teaspoon Wasabi paste
- 20 g Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear, and let it drain for about 15 minutes.
Place the rice and water in a medium saucepan and bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for another 10 minutes.
Transfer the hot rice to a large bowl and gently fold in rice vinegar, low-sodium soy sauce, sugar, and salt. Let the rice cool to room temperature.
Cut the cucumber, carrot, and red bell pepper into thin strips approximately 3 inches long.
Lay a nori sheet on a bamboo sushi mat with the shiny side down.
Spread about 100g of the prepared sushi rice on the nori, leaving a 1-inch border at the top.
Arrange a small line of cucumber, carrot, red bell pepper, and a thin line of low-fat fish roe in the center of the rice.
Using the bamboo mat, roll the sushi tightly from the bottom, applying gentle pressure to shape the roll.
Dampen the edge of the nori with a little water to seal the roll. Repeat with the remaining ingredients.
Use a sharp knife to slice each roll into 8 pieces, wiping the knife with a damp cloth between cuts to maintain clean edges.
Serve the sushi with a small amount of wasabi paste and pickled ginger on the side for enhanced flavor.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 2924 mg | 127% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 9.0 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 219 mg | 17% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 735 mg | 16% | |
*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.
