Low Fat Scallop Sushi
Elevate your sushi game with this guilt-free, protein-packed Low Fat Scallop Sushi recipe! Perfect for seafood lovers seeking a lighter option, this dish pairs tender, fresh scallops with creamy avocado, refreshing cucumber, and nutrient-packed scallions, all wrapped up in seasoned sushi rice and nori sheets. The scallops are delicately coated in a low-fat mayo mixture with just a hint of wasabi for a subtle kick, offering a balanced blend of creamy and spicy flavors. Easy to prepare in under an hour, this homemade sushi is perfect for health-conscious foodies or an elegant meal idea for entertaining guests. Serve with soy sauce and extra wasabi for the ultimate sushi experience that doesn’t compromise on taste or nutrition.
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Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 8 large Fresh scallops
- 4 sheets Nori sheets
- 2 tablespoons Low-fat mayonnaise
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi paste
- 0.5 cucumber Cucumber
- 1 medium Avocado
- 2 stalks Scallions
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 2 cups of water in a saucepan; bring to a boil.
Once boiling, reduce the heat to low, cover, and simmer until the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let it stand, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Spread the cooked rice on a large plate or baking sheet, and slowly add the vinegar mixture, folding to incorporate without mashing the rice. Allow it to cool to room temperature.
While the rice is cooling, prepare the scallops. Gently rinse them under cold water and pat dry with a paper towel. Cut each scallop horizontally into two thin slices.
Combine low-fat mayonnaise with a small amount of wasabi paste and a tiny pinch of salt to taste, then gently toss this mixture with the scallops to coat lightly.
Peel and slice the cucumber into thin strips and dice the avocado. Finely chop the scallions.
Lay a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands and take a handful of prepared sushi rice, spreading it evenly over the nori, leaving a 1-inch border at the top edge.
Arrange a few slices of scallop along with some cucumber and avocado strips across the center of the rice. Sprinkle with some chopped scallions.
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to shape it into a tight cylinder.
Seal the edge of the nori with a few drops of water. Repeat with remaining nori, rice, and fillings.
With a sharp knife, slice each roll into 8 pieces. Serve immediately with soy sauce and additional wasabi on the side.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 4515 mg | 196% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 18.7 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2229 mg | 47% | |
*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.
