Sugar-Free Seaweed Salad Sushi
Transform your sushi game with this vibrant and healthy Sugar-Free Seaweed Salad Sushi recipe! Perfect for those seeking a refined, guilt-free meal, these rolls combine nutrient-rich nori sheets, seasoned sushi rice, and a refreshing mix of avocado, cucumber, and carrot matchsticks. The star of the show is the ready-to-eat seaweed salad, adding a zesty burst of savory flavor and an irresistible texture to every bite. Topped with toasted sesame seeds for an added crunch and optional dipping sauces like soy sauce, pickled ginger, and wasabi to elevate the experience, this recipe is an exciting way to enjoy sushi at home. With no added sugar and a quick prep time of under an hour, these delicious rolls are ideal for gatherings or a wholesome lunch.
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Recipe Information
Ingredients
- 4 pieces Nori sheets
- 2 cups Sushi rice
- 2.5 cups Water
- 2 tablespoons Rice vinegar
- 0.5 teaspoon Salt
- 1 medium Avocado
- 0.5 medium English cucumber
- 1 medium Carrot
- 1 cup Ready-to-eat seaweed salad
- 2 tablespoons Toasted sesame seeds
- optional Soy sauce
- optional Pickled ginger
- optional Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch for a balanced rice texture.
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, until the water is fully absorbed.
Remove the saucepan from the heat and let the rice sit, covered, for an additional 10 minutes to fully steam.
Transfer the cooked rice to a large mixing bowl. Gently fold in the rice vinegar and salt. Allow the rice to cool to room temperature.
While the rice cools, prepare the vegetables. Peel the carrot and cut it into thin matchsticks. Slice the cucumber into similar thin matchsticks, leaving the skin on for texture. Slice the avocado in half, remove the pit, and scoop out thin slices.
Lay a bamboo sushi rolling mat on a flat surface. Place a sheet of nori, shiny side down, on the mat.
Using damp hands, spread an even layer of sushi rice over the nori sheet, leaving a 1-inch border at the top edge to seal the roll.
Arrange a thin layer of seaweed salad on top of the rice, closest to you. Add a few slices of avocado, cucumber sticks, and carrot matchsticks.
To roll the sushi, lift the edge of the mat closest to you and begin rolling tightly, applying gentle pressure to keep the ingredients together until you reach the border.
Use a bit of water to moisten the top border of the nori sheet, sealing the roll completely.
Sprinkle toasted sesame seeds along the outer layer of rice to enhance flavor and presentation.
Use a sharp, damp knife to slice the sushi roll into 8 even pieces. Repeat the process with the remaining ingredients to form more rolls.
Serve the sushi rolls with optional soy sauce, pickled ginger, and wasabi on the side for extra flavor.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2865 mg | 125% | |
| Total Carbohydrate | 186.7 g | 68% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 22.2 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 662 mg | 51% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2361 mg | 50% | |
*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.
