Sugar-Free Maki Rolls
Discover a fresh twist on traditional sushi with these enticing Sugar-Free Maki Rolls, perfect for those seeking a healthier yet flavorful Japanese-inspired dish. Crafted with seasoned sushi rice and vibrant, nutrient-rich fillings like crisp cucumber, sweet carrot, and creamy avocado, these rolls offer a delicious balance of taste and texture. Using nori sheets as a base and rolled to perfection with a bamboo sushi mat, this recipe eliminates added sugar, relying on natural flavors to shine. Quick to prepare in under an hour, these maki rolls are ideal for family meals, entertaining, or as a guilt-free snack. Served alongside soy sauce and optional wasabi for a customizable kick, they’re sure to become a favorite. Perfect for sushi lovers and health-conscious foodies alike!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 medium Carrot
- 1 medium Avocado
- 0.25 cup Soy sauce
- 1 teaspoon Wasabi paste (optional)
Instructions
Rinse the sushi rice in cold water until the water runs clear.
Combine the rinsed rice and 1.25 cups of water in a medium saucepan. Bring to a boil, reduce the heat to low, and cover. Cook for 18-20 minutes, until the water is absorbed.
Remove the rice from heat and let it sit, covered, for 10 minutes.
Transfer the cooked rice to a large bowl and gently mix in the rice vinegar and salt using a wooden spoon or rice paddle. Allow it to cool to room temperature.
While the rice is cooling, peel the cucumber, cut it in half lengthwise, and remove the seeds. Slice the cucumber into thin strips.
Peel the carrot and slice it into thin, matchstick-sized strips.
Cut the avocado in half, remove the pit, and slice the flesh lengthwise into strips.
Place a nori sheet on a bamboo sushi mat, shiny side down.
Spread a thin layer of rice evenly over the nori, leaving about 1 inch of the top edge uncovered.
Arrange a few strips of cucumber, carrot, and avocado horizontally across the center of the rice.
Using the sushi mat, carefully roll the nori over the filling, pressing gently to create a cylindrical shape. Continue rolling to seal the edge.
Repeat with the remaining ingredients to make additional rolls.
Use a sharp knife to slice each roll into bite-sized pieces, wiping the blade with a damp cloth between cuts to prevent sticking.
Serve with soy sauce and wasabi paste on the side for dipping.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3700 mg | 161% | |
| Total Carbohydrate | 94.7 g | 34% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 6.9 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1675 mg | 36% | |
*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.
