Low Fat Vegan Sushi
Elevate your plant-based eating with this Low Fat Vegan Sushi recipe! Perfect for a healthy yet indulgent meal, this vibrant dish features fluffy sushi rice seasoned with tangy rice vinegar and a touch of maple syrup, paired with an array of fresh, crisp vegetables like cucumber, carrot, avocado, and red bell pepper. Wrapped in nutrient-rich nori sheets, these homemade sushi rolls are easy to prepare, requiring just 40 minutes from start to finish. With optional garnishes like low-sodium soy sauce, pickled ginger, and wasabi, you can customize the flavor to suit your palate. Ideal for a light lunch, dinner, or even a stunning party appetizer, this vegan sushi is a delicious fusion of simplicity, nutrition, and international flair.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Maple syrup
- 0.25 teaspoon Salt
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 medium Carrot
- 0.5 unit Avocado
- 0.5 unit Red bell pepper
- 2 tablespoons Soy sauce (optional, low-sodium)
- 2 tablespoons Pickled ginger (optional)
- 1 teaspoon Wasabi paste (optional)
Instructions
Rinse the sushi rice in cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil, then reduce the heat to low and cover with a lid. Allow the rice to simmer for 15-20 minutes or until all the water is absorbed.
Once cooked, remove the rice from heat and let it sit, covered, for 10 minutes. Gently fluff with a fork.
In a small mixing bowl, combine the rice vinegar, maple syrup, and salt. Warm slightly, if necessary, to help dissolve the salt.
Transfer the cooked rice to a wide, non-metallic dish and evenly drizzle the vinegar mixture over the rice. Mix gently with a wooden spoon or rice paddle to avoid mashing the grains. Set aside to cool to room temperature.
While the rice cools, prepare the vegetables. Peel the cucumber and carrot, then slice them into thin, matchstick-sized strips. Cut the red bell pepper and avocado into similar thin strips. Set all the vegetables aside.
Place a sheet of nori shiny side down on a bamboo sushi mat (or a clean kitchen towel if you don’t have one).
Spread a thin, even layer of rice over the nori, leaving about 1 inch of nori uncovered at the top edge.
Arrange a few strips of cucumber, carrot, red bell pepper, and avocado horizontally across the rice, about 1 inch from the bottom edge of the nori.
Using the bamboo mat as a guide, roll the sushi tightly away from you. Use gentle, even pressure to create a tight roll. Dab a little water on the uncovered edge of the nori to seal the roll.
Repeat with the remaining nori sheets, rice, and vegetables.
Using a sharp knife, slice each roll into 6-8 bite-sized pieces. Wet the knife blade with water to prevent sticking.
Serve the sushi with low-sodium soy sauce, pickled ginger, and a small dab of wasabi, if desired. Enjoy!
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2051 mg | 89% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 13.8 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1324 mg | 28% | |
*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.
