Low Fat Rainbow Roll
Bright, colorful, and delightfully healthy, the Low Fat Rainbow Roll delivers the fresh flavors of sushi in a lighter, nutrient-packed recipe that's perfect for any occasion. Crafted with a medley of vibrant julienned vegetables like cucumber, carrot, red bell pepper, and creamy avocado, this roll incorporates a touch of low-fat cream cheese for indulgence without the guilt. A lightly seasoned sushi rice base paired with nutritious spinach leaves makes these rolls as visually stunning as they are satisfying. Wrapped in nori sheets and served with soy sauce, this recipe is a fantastic option for a quick, homemade sushi experience that’s ready in under an hour. Whether you're hosting guests or craving a refreshing, low-fat snack, these vegetarian rainbow rolls are a wholesome, crowd-pleasing treat.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 3 pieces Nori seaweed sheets
- 2 tablespoons Low-fat cream cheese
- 0.5 medium Cucumber
- 0.5 medium Carrot
- 0.5 piece Red bell pepper
- 0.5 piece Avocado
- 1 cup Fresh spinach leaves
- 3 tablespoons Soy sauce
Instructions
Rinse the sushi rice in cold water until the water runs clear. Combine the rice and 1 1/4 cups of water in a pot. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and let it stand, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold the vinegar mixture into the rice. Let the rice cool to room temperature.
While the rice is cooling, prepare the vegetables. Julienne the cucumber, carrot, and red bell pepper into thin strips. Slice the avocado thinly and set aside.
Place a sheet of nori on a bamboo sushi mat, shiny side down. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border on the top edge.
Spread a thin line of low-fat cream cheese across the center of the rice.
Arrange the cucumber, carrot, red bell pepper, avocado slices, and a few spinach leaves in a line across the center of the rice.
Starting at the bottom edge of the mat, roll the sushi tightly but gently, lifting the edge of the mat as you go to avoid rolling into it. Use the exposed nori edge to seal the roll.
With a sharp knife, slice the roll into 6-8 even pieces. Wipe the knife blade with a damp towel between slices to ensure clean cuts.
Repeat the process for the remaining ingredients, creating two more rolls.
Serve the rolls with soy sauce for dipping. Enjoy your fresh and colorful low-fat rainbow rolls!
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 3115 mg | 135% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 19.2 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1164 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.
