Low Fat Orange Topped Sushi Roll
Elevate your sushi-making game with this refreshing and guilt-free *Low Fat Orange Topped Sushi Roll* recipe! Perfect for health-conscious foodies, this dish combines the creamy goodness of low-fat cream cheese with crisp cucumber and carrot, all rolled in seasoned sushi rice and nori sheets. The star of the recipe, however, is the vibrant orange segments that crown each piece, adding a burst of citrus sweetness to every bite. This recipe is as visually stunning as it is delicious, with minimal prep time making it ideal for a quick yet impressive meal or appetizer. Serve these rolls alongside low-sodium soy sauce for a light and satisfying flavor pairing. Perfect for sushi lovers seeking a low-fat, creative twist, this dish is a sushi experience you’ll want to make again and again!
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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
- 2 sheets Nori sheets
- 0.5 Cucumber
- 1 Carrot
- 2 tablespoons Low-fat cream cheese
- 1 Orange
- 2 tablespoons Low-sodium soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine with 1.25 cups water in a rice cooker or saucepan. Cook according to the rice cooker instructions or bring to a boil in the saucepan, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
While the rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until dissolved.
Transfer the cooked rice to a large bowl, gently fold in the vinegar mixture with a spatula, and let it cool to room temperature.
Peel and julienne the cucumber and carrot into thin strips.
Peel the orange, separate the segments, and remove any seeds and the membrane to expose the flesh.
Lay a nori sheet, shiny side down, on a sushi mat covered with plastic wrap.
With wet hands, evenly spread half of the cooled rice over the nori sheet, leaving a 0.5 inch border at the top edge.
Spread 1 tablespoon of low-fat cream cheese horizontally along the center of the rice.
Place half of the cucumber and carrot strips over the cream cheese.
Starting from the bottom edge, use the sushi mat to carefully roll the sushi tightly, applying gentle pressure.
Repeat the rolling process with the remaining nori sheet and ingredients.
Using a sharp knife, cut each roll into 8 pieces. Top each piece with a slice of orange.
Serve immediately with low-sodium soy sauce on the side for dipping.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2402 mg | 104% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 21.8 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 712 mg | 15% | |
*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.
