Low Fat Vegetable Sushi
Satisfy your sushi cravings with this easy, healthy, and flavorful recipe for Low Fat Vegetable Sushi! Perfect for vegetarians and anyone seeking a lighter take on traditional sushi, this recipe combines tender sushi rice seasoned with homemade sushi vinegar and an array of vibrant fillings like cucumber, avocado, carrot, and red bell pepper. Rolled in nori seaweed sheets for a classic touch, these homemade sushi rolls are as visually appealing as they are delicious. Ready in under an hour, this recipe is a fantastic introduction to crafting sushi at home without specialized equipment. Serve with low-sodium soy sauce for a guilt-free dipping option that enhances the flavors. Ideal for light meals, parties, and creative kitchen experiments, this low-fat vegetable sushi is sure to be your new go-to for fresh, wholesome dining.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoons Sugar
- 0.5 teaspoons Salt
- 4 sheets Nori seaweed sheets
- 0.5 medium Cucumber
- 0.5 medium Avocado
- 1 small Carrot
- 0.25 medium Red bell pepper
- 2 tablespoons Low-sodium soy sauce (optional for serving)
Instructions
Rinse the sushi rice in cold water until the water runs clear to remove excess starch. Combine the rinsed rice and 1.25 cups of water in a medium saucepan. Bring it to a boil over high heat, reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender.
While the rice is cooking, prepare the sushi vinegar. In a small microwave-safe bowl, heat the rice vinegar, sugar, and salt for 10-15 seconds. Stir until the sugar and salt are dissolved.
Once the rice is cooked, transfer it to a large, shallow bowl. Add the sushi vinegar and gently mix with a wooden spatula. Spread the rice out to cool to room temperature (do not refrigerate).
Meanwhile, prepare the vegetables. Slice the cucumber, avocado, carrot, and red bell pepper into thin matchstick-sized strips.
Place a sheet of nori on a bamboo sushi mat or a clean tea towel, shiny side down. Spread a thin, even layer of cooled sushi rice over the nori, leaving about 1 inch of space at the top edge.
Lay a few strips of cucumber, carrot, avocado, and red bell pepper horizontally across the middle of the rice. Be careful not to overfill.
Using the bamboo mat or towel, start rolling the sushi tightly from the bottom edge, pressing gently to keep the roll intact. Seal the edge of the nori with a dab of water.
Repeat the process with the remaining nori sheets and fillings.
Using a sharp knife dipped in water, slice each roll into 6-8 pieces. Wipe the knife clean between cuts to maintain clean edges.
Serve the vegetable sushi with low-sodium soy sauce on the side for dipping, if desired.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2280 mg | 99% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 9.1 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 932 mg | 20% | |
*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.
