Seaweed Salad Sushi
Elevate your sushi-making game with this vibrant Seaweed Salad Sushi recipe that combines earthy seaweed salad with fresh, crisp vegetables for a nutritious and delicious twist on traditional sushi. Featuring perfectly seasoned sushi rice, creamy avocado, crunchy cucumber and carrot, and the bold umami flavors of hijiki or wakame, these rolls are a feast for the senses. Rolled in nori sheets and sliced into bite-sized pieces, they're perfect for an elegant appetizer or light meal. Complete the experience by serving with soy sauce, pickled ginger, and a touch of wasabi for dipping. Ready in under an hour, this recipe is ideal for sushi lovers and health-conscious foodies alike!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1 cup Seaweed salad (hijiki or wakame)
- 4 sheets Nori sheets
- 0.5 piece, sliced into strips Cucumber
- 1 piece, julienned Carrot
- 1 piece, sliced Avocado
- as needed for serving Soy sauce
- as needed for serving Pickled ginger
- as needed for serving Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
Combine the rinsed rice and water in a pot and bring to a boil over medium heat. Once boiling, reduce heat to low, cover the pot, and simmer for 15 minutes.
After cooking, remove the pot from heat and let it stand, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until the sugar dissolves. Gently fold this mixture into the cooked rice with a wooden spoon, then allow the rice to cool to room temperature.
Place a bamboo sushi mat on a flat surface and lay a nori sheet, shiny side down, on the mat.
Spread about 1/4 cup of the cooled sushi rice evenly over the nori, leaving a 1-inch border on the top edge.
Arrange a small amount of seaweed salad, a few cucumber strips, carrot julienne, and avocado slices horizontally across the center of the rice.
Use the bamboo mat to carefully lift the bottom edge of the nori and roll it over the filling, pressing gently to form a tight cylinder. Continue rolling until the entire sheet is rolled up, and press gently to secure.
Repeat the process with the remaining ingredients to make additional rolls.
Use a sharp knife to slice each roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3768 mg | 164% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 20.2 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 944 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.
