Sugar-Free Avocado and Cucumber Sushi Roll
Discover the fresh, wholesome flavors of this Sugar-Free Avocado and Cucumber Sushi Roll, a light yet satisfying homemade sushi recipe that's perfect for a clean-eating lifestyle. Featuring fluffy, seasoned sushi rice wrapped in nutrient-packed nori and filled with creamy avocado and crisp cucumber, this roll is simple to prepare and free of added sugars. A hint of fiery wasabi offers an optional kick, making each bite a delightful balance of creamy, crunchy, and bold. Whether you're a sushi-making pro or a beginner, this step-by-step recipe is a fantastic option for a quick yet elegant appetizer, lunch, or dinner that's naturally vegan and gluten-free. Serve with pickled ginger or additional wasabi for an authentic sushi experience!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.5 cups water
- 2 tablespoons rice vinegar
- 0.5 teaspoons salt
- 1 large avocado
- 1 medium cucumber
- 4 sheets nori (seaweed sheets)
- 1 teaspoon wasabi powder
- 1 teaspoon water
Instructions
Start by rinsing the sushi rice under cold water until the water runs clear. This helps remove excess starch.
Combine the rinsed sushi rice with 1.5 cups of water in a medium saucepan. Bring it to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for 18-20 minutes, or until the water has been absorbed.
While the rice is cooking, mix 2 tablespoons of rice vinegar and 0.5 teaspoons of salt in a small bowl and set aside.
Once the rice is cooked, transfer it to a large bowl. Gradually fold in the vinegar and salt mixture with a wooden spatula. Let the rice cool to room temperature.
Prepare the filling by slicing the avocado in half, removing the pit, and slicing each half into long strips.
Peel the cucumber and cut it into thin, long strips (julienne style) to match the size of the avocado slices.
In a separate small bowl, mix 1 teaspoon of wasabi powder with 1 teaspoon of water to make a paste.
Lay a sheet of nori on a bamboo sushi mat, shiny side down. With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border on the top edge.
Add a small line of wasabi paste in the center of the rice, if desired.
Place a couple of avocado strips and cucumber strips horizontally across the middle of the rice.
Use the bamboo mat to carefully roll the sushi away from you, applying gentle pressure to seal. Continue until the rice and fillings are tightly rolled together in the nori.
Use a sharp knife to slice the roll into approximately 8 equal pieces. Repeat with the remaining ingredients.
Serve the sushi rolls with pickled ginger and wasabi on the side.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 4.7 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1405 mg | 30% | |
*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.
