Low Fat Vegetarian Sushi Rolls
Elevate your sushi game with these wholesome, Low Fat Vegetarian Sushi Rolls—perfect for a light and nutritious meal or a fun snack! This recipe combines tender sushi rice seasoned with rice vinegar, sugar, and salt, rolled with crisp cucumber, sweet carrot, creamy avocado, and vibrant red bell pepper, all wrapped in savory nori. With simple ingredients and straightforward techniques, these rolls offer a guilt-free way to enjoy homemade sushi in just 45 minutes. Versatile and customizable, serve them with soy sauce, pickled ginger, or a dollop of low-fat mayonnaise for an extra layer of flavor. Whether you're new to sushi-making or a seasoned pro, this recipe is a delightful feast that suits health-conscious and vegetarian diets alike.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori seaweed sheets
- 0.5 medium Cucumber
- 1 medium Carrot
- 0.5 medium Avocado
- 0.5 medium Red bell pepper
- 2 tablespoons Soy sauce (optional, for serving)
- 2 tablespoons Pickled ginger (optional, for serving)
- 1 teaspoon Low fat mayonnaise (optional)
Instructions
Rinse the sushi rice thoroughly in cold water until the water runs clear. This removes excess starch and ensures the rice won't be too sticky.
Combine the rinsed sushi rice and water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes or until the rice is tender and the water is fully absorbed.
While the rice is cooking, prepare the vinegar seasoning by combining rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt dissolve.
Once the rice is cooked, transfer it to a large, shallow bowl and let it cool slightly. Gently fold in the vinegar seasoning using a wooden spoon. Allow the rice to cool to room temperature.
Prepare the vegetables: Peel the cucumber and carrot, then cut them into thin matchstick-sized strips. Slice the avocado into thin slices, and julienne the red bell pepper.
Place a sheet of nori shiny side down on a bamboo sushi mat or a clean kitchen towel covered with plastic wrap.
Spread a thin, even layer of prepared sushi rice over the nori, leaving about 1 inch (2.5 cm) of space at the top edge of the sheet.
Arrange a few strips of cucumber, carrot, avocado, and red bell pepper horizontally across the middle of the rice-covered nori.
Carefully roll the sushi from the bottom edge, using the mat to help you form a tight cylinder. Seal the roll by moistening the top edge of the nori with a little water.
Repeat the process with the remaining nori sheets, rice, and vegetables.
Use a sharp knife to slice each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Serve immediately with soy sauce, pickled ginger, and a small amount of low-fat mayonnaise, if desired.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 3398 mg | 148% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 11.1 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1012 mg | 22% | |
*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.
