Low Fat Shrimp Sushi Roll
Delight your taste buds guilt-free with this Low Fat Shrimp Sushi Roll recipe, a lighter twist on the classic sushi favorite that doesn’t skimp on flavor. Perfect for sushi enthusiasts looking to enjoy a healthier option, this recipe features tender cooked shrimp, crisp cucumber, and creamy avocado, all wrapped in perfectly seasoned short-grain rice and nori. The rice is gently seasoned with a delicate blend of rice vinegar, sugar, and salt for that authentic sushi flavor, while the roll is completed with optional low-sodium soy sauce, wasabi, and pickled ginger to suit your taste. Quick to assemble and incredibly satisfying, this homemade sushi roll is ideal for a nutritious lunch, dinner, or snack that feels indulgent yet keeps it low calorie. Whether you’re an expert or a beginner, this step-by-step recipe makes it easy to roll up restaurant-worthy, healthy sushi rolls from the comfort of your kitchen!
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Recipe Information
Ingredients
- 1 cup short-grain rice
- 1.25 cups water
- 2.5 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 units nori sheets
- 8 pieces cooked shrimp
- 1 unit (small) cucumber
- 1 unit (small) avocado
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon wasabi (optional)
- 2 tablespoons pickled ginger (optional)
Instructions
Rinse the short-grain rice under cold water until the water runs clear, then drain.
In a rice cooker or saucepan, combine the rinsed rice with 1.25 cups of water. Let it soak for 30 minutes if possible.
Cook the rice according to your rice cooker instructions, or if using a saucepan, bring to a boil, cover, and reduce heat to low. Cook for 15-18 minutes until water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.
Mix rice vinegar, sugar, and salt in a small bowl until sugar dissolves.
Transfer the rice to a large wooden or glass bowl and gently fold in the vinegar mixture with a rice paddle or spatula. Cover with a damp cloth and let it cool to room temperature.
Peel the cucumber, slice it lengthwise into thin strips. Peel and pit the avocado and slice it into strips.
Place a bamboo sushi mat on a clean surface, then put a sheet of nori on top shiny side down.
Wet your hands with water to prevent the rice from sticking. Scoop about 1/4 of the seasoned rice onto the nori and spread a thin even layer, leaving about a 1-inch gap at the top edge.
Arrange 2 pieces of cooked shrimp, a few cucumber strips, and avocado slices in a line across the rice in the center.
Lift the bottom edge of the bamboo mat and begin rolling it over the filling tightly but gently. Continue to roll until the nori is fully wrapped around the rice and filling.
Use a sharp knife to cut the roll into 6-8 pieces, wiping the knife with a wet towel between cuts to prevent sticking.
Repeat for the remaining nori sheets and ingredients.
Serve with low-sodium soy sauce, wasabi, and pickled ginger.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 17.0 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1042 mg | 22% | |
*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.
