Sugar-Free Rainbow Sushi Roll
Brighten up your culinary experience with the vibrant and health-conscious Sugar-Free Rainbow Sushi Roll! This visually stunning, flavor-packed dish combines fresh, sashimi-grade fish with crisp, colorful vegetables, all wrapped in perfectly seasoned sushi rice and nori sheets. The sugar-free recipe showcases a natural balance of tangy rice vinegar and sea salt, delivering authentic sushi flavors without added sugars. Perfect for a light lunch, dinner, or entertaining, this dish takes just 45 minutes to prep and 20 minutes to cook, serving up delectable portions for four. The fresh ingredients come together to create an artistic platter of rainbow-colored sushi rolls that are as beautiful as they are delicious. Serve them alongside tamari or soy sauce for dipping, and enjoy a guilt-free indulgence that's big on taste and visual appeal!
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Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 3 tablespoons rice vinegar
- 4 sheets nori sheets
- 8 ounces assorted sashimi-grade fish (e.g. salmon, tuna)
- 1 whole avocado
- 1 whole cucumber
- 1 whole carrot
- 0.5 whole red bell pepper
- 0.5 whole yellow bell pepper
- 0.25 head purple cabbage
- 0.25 teaspoon sea salt
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and will help achieve perfect rice texture.
In a pot, combine the rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is fully absorbed and rice is tender.
Once the rice is cooked, transfer it to a large bowl and let cool slightly. Mix in rice vinegar and sea salt slowly, folding the rice with a wooden spatula. Allow the rice to cool to room temperature.
While the rice is cooling, prepare the fillings. Slice the assorted sashimi-grade fish into thin strips. Peel and slice the avocado into thin pieces.
Julienne the cucumber, carrot, red bell pepper, and yellow bell pepper into matchstick-sized strips. Shred the purple cabbage finely.
Lay a bamboo sushi mat on a clean surface. Place a sheet of nori on top with the shiny side down.
Dampen your hands with water to prevent sticking, then spread approximately 1/2 cup of prepared sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange a selection of fish, avocado, cucumber, carrot, bell peppers, and purple cabbage in the center of the rice.
Lift the edge of the bamboo mat closest to you, and begin to roll it over the fillings, using your fingers to keep them in place. Apply gentle pressure to form a tight roll.
Once rolled, slice your sushi roll into 6-8 even pieces using a sharp, damp knife.
Repeat the rolling process with remaining ingredients. Arrange the sliced sushi rolls on a platter to display the beautiful rainbow colors of your creations.
Serve immediately, optionally accompanied by soy sauce or tamari for dipping.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 927 mg | 40% | |
| Total Carbohydrate | 178.3 g | 65% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 18.6 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 298 mg | 23% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3271 mg | 70% | |
*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.
