Low Fat Sushi Veggie Roll
Delight your taste buds with this vibrant and guilt-free Low Fat Sushi Veggie Roll, a perfect fusion of fresh flavors and wholesome ingredients. This plant-based sushi recipe features fluffy, seasoned sushi rice rolled in nutrient-packed nori, enveloping a colorful medley of crisp carrot, cucumber, red bell pepper, creamy avocado, and tender baby spinach. With just 20 minutes of prep time and a low-sodium soy sauce dip, it's an ideal option for a healthy lunch, light dinner, or fun party appetizer. Whether you're a sushi enthusiast or exploring meat-free meal ideas, this recipe offers a simple, low-fat alternative that's as visually stunning as it is delicious. Perfect for vegetarians, sushi beginners, and those seeking mindful eating options, this homemade veggie roll is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons low-sodium rice vinegar
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 4 pieces nori sheets
- 1 medium, julienned carrot
- 0.5 medium, julienned cucumber
- 0.5 medium, thinly sliced avocado
- 0.5 medium, julienned red bell pepper
- 1 cup, fresh leaves baby spinach
- 2 tablespoons, for dipping low-sodium soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
Once cooked, remove the rice from heat and let it sit covered for 10 minutes.
In a small microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for 15-20 seconds or until the sugar dissolves. Gently fold this mixture into the cooked rice with a wooden spoon. Allow the rice to cool to room temperature.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat or flat surface. Spread about 1/4 of the prepared sushi rice evenly onto the nori, leaving a 1-inch border on the top edge.
Arrange julienned carrot, cucumber, red bell pepper, avocado slices, and a few baby spinach leaves about 1 inch from the bottom edge of the nori sheet.
Using the bamboo mat, tightly roll the nori sheet from the bottom edge towards the top border, gently pressing to create a firm roll. Seal the edge with a dab of water to hold the roll together.
Repeat with the remaining nori sheets, rice, and vegetables.
Using a sharp knife, slice each roll into 6-8 even pieces, wiping the knife with a damp cloth between cuts to ensure clean edges.
Serve the veggie sushi rolls with low-sodium soy sauce for dipping.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 10.6 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1054 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.
