Low Fat Uramaki Roll
Elevate your sushi night with this flavorful and healthy Low Fat Uramaki Roll recipe! Perfect for light meals or elegant appetizers, this recipe combines seasoned sushi rice, toasted sesame seeds, crisp julienned cucumber and carrot, creamy avocado, and low-fat imitation crab sticks, all wrapped in nori for a delightful inside-out roll presentation. With easy-to-follow steps for crafting perfectly compact and fresh rolls, this dish brings restaurant-quality sushi right to your table. Ready in just 45 minutes, it’s a low-fat, guilt-free option that satisfies your cravings while keeping things nutritious. Serve with low-sodium soy sauce or pickled ginger for a complete sushi experience at home!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Low-sodium soy sauce
- 1 small Cucumber
- 1 small Carrot
- 0.5 medium Avocado
- 4 sticks Imitation crab sticks (low-fat variety)
- 2 sheets Nori (seaweed sheet)
- 2 tablespoons Sesame seeds (toasted)
- 1 sheet Plastic wrap
Instructions
Rinse the sushi rice in cold water until the water runs clear. This removes excess starch and ensures the rice won't be sticky.
Add the rinsed rice and water to a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes or until the water is fully absorbed.
Remove the rice from heat and let it sit with the lid on for 10 minutes. Fluff with a fork, then transfer to a large mixing bowl.
In a small bowl, combine the rice vinegar and low-sodium soy sauce. Gradually fold this mixture into the rice to season it, careful not to mash the grains. Allow the rice to cool to room temperature.
Prepare the vegetables: Peel and julienne the cucumber and carrot into thin strips. Slice the avocado into thin pieces. Set all fillings aside.
Lay a sushi mat on a clean surface and cover it with a sheet of plastic wrap to prevent sticking.
Place a sheet of nori shiny side down on the plastic wrap. Using wet hands, spread an even layer of sushi rice across the entire nori sheet (about 1/4 inch thick). Sprinkle toasted sesame seeds evenly over the rice.
Carefully invert the nori sheet so the rice is now facing down onto the plastic wrap. Place the cucumber, carrot, avocado, and imitation crab sticks in a horizontal line across the center of the nori.
Using your fingers and the sushi mat, carefully roll the nori into a tight cylinder, starting from the edge closest to you. Apply gentle pressure on the roll to ensure it's compact.
Remove the roll from the mat and use a sharp knife (dipped in water to prevent sticking) to cut the roll into approximately 8 equal pieces.
Plate the uramaki and serve with additional low-sodium soy sauce or pickled ginger, if desired. Enjoy your low-fat sushi creation!
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 3465 mg | 151% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 28.0 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1257 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.
