Low Fat Tobiko Sushi
Delight in the vibrant flavors of Low Fat Tobiko Sushi, a healthier twist on classic sushi rolls that doesn't skimp on taste or presentation. Made with perfectly seasoned sushi rice, crisp cucumber, creamy avocado, and low-fat cream cheese, these rolls are packed with fresh ingredients while keeping calories in check. Each piece is beautifully garnished with tobiko, lending a burst of color and signature briny flavor. Easy to assemble with nori sheets and a bamboo sushi mat, this recipe is ideal for both sushi beginners and seasoned enthusiasts. Serve with pickled ginger, wasabi, and low-sodium soy sauce for the ultimate sushi experience in your own kitchen. Perfect for a protein-packed snack or light meal, this dish combines healthy eating with the sophisticated appeal of Japanese cuisine.
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Recipe Information
Ingredients
- 1 cup (uncooked) Sushi rice
- 1.25 cups Water
- 3 tablespoons Seasoned rice vinegar
- 4 sheets Nori (seaweed sheets)
- 4 tablespoons Low-fat cream cheese
- 1 medium (cut into thin strips) Cucumber
- 0.5 medium (sliced thinly) Avocado
- 4 tablespoons Tobiko (flying fish roe)
- 8 pieces Cooked imitation crab sticks
- 2 tablespoons (optional, for serving) Low-sodium soy sauce
- 2 tablespoons (optional, for garnish) Pickled ginger
- 1 teaspoon (optional, for serving) Wasabi paste
Instructions
Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
In a rice cooker or on the stovetop, combine 1 cup of rinsed rice with 1.25 cups of water. Cook the rice according to the rice cooker instructions or on the stovetop until tender. Allow the rice to cool slightly.
Transfer the cooked rice to a large bowl. Gently fold in the seasoned rice vinegar using a rice paddle or spatula. Be careful not to smash the rice. Set aside to cool to room temperature.
Lay one sheet of nori shiny side down on a bamboo sushi mat (covered in plastic wrap for easy cleaning). Spread a thin, even layer of cooled sushi rice on top, leaving about 0.5 inches of nori clear at the top edge.
Spread 1 tablespoon of low-fat cream cheese horizontally across the rice, about one inch from the bottom edge of the nori.
Arrange a thin strip of cucumber, a slice or two of avocado, and two imitation crab sticks horizontally across the cream cheese.
Using the sushi mat, carefully roll the sushi tightly from the bottom edge. Press gently to seal the roll at the top edge with the uncovered nori. Repeat this process for all nori sheets.
Slice each sushi roll into 6-8 even pieces using a sharp knife. To prevent sticking, wipe the knife blade with a damp cloth between cuts.
Place a small amount (about half a tablespoon) of tobiko on top of each sushi piece for garnish.
Serve the Low Fat Tobiko Sushi with low-sodium soy sauce, pickled ginger, and wasabi on the side, if desired.
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 5512 mg | 240% | |
| Total Carbohydrate | 139.6 g | 51% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 32.5 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1224 mg | 26% | |
*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.
