Low Fat White Fish Sushi
Dive into the delightful world of homemade sushi with this Low Fat White Fish Sushi recipe—perfect for health-conscious foodies and sushi lovers alike. Featuring tender, sashimi-grade white fish like cod or haddock, paired with crisp cucumber, sweet carrot, and creamy avocado, these flavorful sushi rolls make a light yet satisfying dish. The recipe includes a step-by-step process for preparing seasoned sushi rice and expertly rolling your ingredients with nori sheets for that authentic touch. With just 30 minutes of prep time and easy-to-follow instructions, you'll master the art of sushi-making in no time. Serve these elegant rolls alongside low-sodium soy sauce, pickled ginger, and a dash of wasabi for a complete Japanese-inspired meal that’s low in fat but bursting with taste. Perfect for a nutritious lunch, dinner, or even an impressive party appetizer!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1.5 teaspoons Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori (seaweed sheets)
- 6 ounces Low-fat white fish (such as cod or haddock), sashimi-grade, thinly sliced
- 0.5 cup Cucumber, thinly julienned
- 0.5 cup Carrot, thinly julienned
- 0.5 piece Avocado, thinly sliced
- 2 tablespoons Soy sauce (low sodium, for serving)
- 2 tablespoons Pickled ginger (for serving)
- 1 teaspoon Wasabi paste (optional, for serving)
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch and ensures the rice cooks up fluffy.
In a medium saucepan, combine the rinsed rice and water. Bring it to a boil, then lower the heat, cover, and simmer for 18-20 minutes, or until the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.
While the rice is cooling, prepare the sushi vinegar. In a small bowl, mix rice vinegar, sugar, and salt until the sugar and salt dissolve.
Transfer the cooked rice to a large, flat container or baking dish. Drizzle the sushi vinegar over the rice, and gently fold it in using a cutting and folding motion. Allow the rice to come to room temperature, covering it with a damp towel to prevent it from drying out.
Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge.
Arrange thin slices of low-fat white fish, cucumber, carrot, and avocado horizontally across the center of the rice layer.
Using the bamboo mat, carefully roll the nori from the bottom edge, ensuring the filling stays in place. Press gently but firmly to form a tight roll. Seal the edge of the nori with a bit of water.
Using a sharp knife, slice the sushi roll into even pieces. Wipe the knife blade with a damp cloth between cuts for clean slices.
Repeat the process with the remaining ingredients to form additional rolls.
Serve the sushi pieces with low-sodium soy sauce, pickled ginger, and optional wasabi paste on the side. Enjoy immediately!
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2586 mg | 112% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 12.7 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 212 mg | 16% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1754 mg | 37% | |
*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.
