Low Fat Prawn Sushi
Discover the perfect balance of indulgence and health with this Low Fat Prawn Sushi recipe, a lighter take on a beloved Japanese classic! Crafted with fresh, succulent prawns, seasoned sushi rice, crisp cucumber, and creamy low-fat mayonnaise, this homemade sushi is as satisfying as it is nutritious. Each roll is artfully wrapped in nori sheets and sliced into bite-sized pieces for an elegant presentation. With a swift prep time of just 30 minutes and simple cooking steps, this recipe is ideal for beginners looking to master sushi-making at home. Pair these mouthwatering rolls with soy sauce and a hint of wasabi for a flavorful, low-fat dining experience that’s perfect for lunch, dinner, or special occasions.
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Recipe Information
Ingredients
- 200 grams Sushi rice
- 250 ml Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 200 grams Fresh prawns
- 4 whole Nori sheets
- 0.5 whole Cucumber
- 2 tablespoons Low-fat mayonnaise
- 4 tablespoons Soy sauce
- 1 teaspoon Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and 250ml water in a saucepan, cover with a lid, and bring to a boil over medium heat.
Reduce the heat to low and let it cook for 15 minutes or until all the water is absorbed.
Once cooked, remove from heat and let the rice sit, covered, for 10 minutes.
Mix the rice vinegar, sugar, and salt in a small bowl. Gently fold this mixture into the cooked rice and let it cool to room temperature.
Peel and devein the prawns, then boil them in salted water for 2-3 minutes until they turn pink. Drain and let them cool.
Slice the cucumber into thin matchstick-sized pieces.
Place a nori sheet shiny side down on a bamboo sushi mat. Spread a quarter of the rice mixture over the nori, leaving a 1-inch border at the top.
Arrange prawn slices, cucumber, and a thin line of low-fat mayonnaise across the center of the rice.
Roll the sushi tightly using the bamboo mat, applying gentle pressure to create a compact roll.
Repeat with the remaining ingredients to make four rolls in total.
Using a sharp knife, slice each roll into 6-8 pieces, cleaning the knife with a damp cloth between cuts to prevent sticking.
Serve with soy sauce and a small dab of wasabi paste on the side.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 4263 mg | 185% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.8 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 230 mg | 18% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1184 mg | 25% | |
*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.
