Low Fat Temaki Sushi
Savor the delicate flavors of Japan with this easy and nutritious Low Fat Temaki Sushi recipe, perfect for a light yet satisfying meal. Designed for simplicity and health-conscious eaters, this recipe combines perfectly seasoned sushi rice with vibrant fresh fillings like chilled shrimp, julienned cucumber and carrots, creamy avocado, and crisp nori sheets. With no frying or heavy sauces, it's a guilt-free treat that can be made in just 40 minutes! Ideal for sushi lovers looking for a hands-on culinary experience, this recipe teaches you to roll your own temaki-style sushi cones, making food preparation fun and interactive. Serve alongside low-sodium soy sauce, pickled ginger, and a touch of wasabi for a full, authentic sushi experience—all in the comfort of your own kitchen. Perfect for a healthy lunch or an impressive party appetizer!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 4 full sheets Nori (seaweed sheets)
- 8 medium pieces Cooked and chilled shrimp (peeled and deveined)
- 0.5 cup Cucumber, julienned
- 0.25 cup Carrot, julienned
- 0.5 medium Avocado, thinly sliced
- 3 tablespoons Low-sodium soy sauce (optional for dipping)
- 2 tablespoons Pickled ginger (optional for serving)
- 0.5 teaspoon Wasabi (optional for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This step removes excess starch and prevents the rice from becoming too sticky.
Combine the rinsed rice and 1.25 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until all the water is absorbed.
Let the cooked rice sit, covered, for 10 minutes to rest.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice using a wooden or silicone spatula. Allow the seasoned rice to cool to room temperature.
Using scissors, cut the nori sheets in half to create 8 rectangular pieces.
Prepare the fillings by ensuring all ingredients (shrimp, cucumber, carrot, avocado) are sliced into manageable, uniform pieces for easy rolling.
To assemble the temaki sushi, take one rectangular piece of nori and hold it in your hand, shiny side down. Add about 2-3 tablespoons of sushi rice to the top left corner of the sheet and gently spread it without mashing.
Add a few pieces of each filling—shrimp, cucumber, carrot, and avocado—diagonally across the rice. Be careful not to overfill.
Fold the bottom left corner of the nori over the fillings, rolling it into a cone shape. Use a small dab of rice as 'glue' to seal the edge of the nori.
Repeat with the remaining nori sheets and fillings. Serve immediately with low-sodium soy sauce for dipping, and optionally, pickled ginger and wasabi on the side.
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 3662 mg | 159% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 10.4 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1262 mg | 27% | |
*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.
