Heart-Healthy Yellowtail Roll
Dive into the deliciously fresh and nutritious world of sushi-making with this Heart-Healthy Yellowtail Roll recipe. Featuring buttery sashimi-grade yellowtail (hamachi), creamy avocado, crisp cucumber, and perfectly seasoned brown sushi rice, this dish is a wholesome take on a sushi classic. Wrapped in nutrient-rich nori and sprinkled with optional sesame seeds, these rolls are as beautiful as they are flavorful. Low-sodium soy sauce and zesty pickled ginger make for the perfect accompaniments, while using brown rice and minimal oil ensures a healthy twist that doesn’t compromise on taste. Ready in under 30 minutes, this DIY sushi recipe is ideal for an impressive yet health-conscious appetizer, lunch, or light dinner. Whether you’re a sushi pro or a beginner, this step-by-step guide will have you rolling like a master in no time!
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Ingredients
- 200 grams Sashimi-grade yellowtail (hamachi), thinly sliced
- 1.5 cups Cooked brown sushi rice
- 2 tablespoons Rice vinegar
- 2 tablespoons Low-sodium soy sauce
- 4 sheets Nori sheets (seaweed)
- 1 small Cucumber, julienned
- 1 medium Avocado, thinly sliced
- 2 stalks Scallions, thinly sliced
- 1 teaspoon Sesame seeds (optional)
- 1 small jar Pickled ginger (for serving)
- 0.5 teaspoons Wasabi paste (optional)
Directions
Step 1
1. Prepare the sushi rice: In a small bowl, mix the cooked brown sushi rice with the rice vinegar. Stir gently to evenly coat the rice and set aside, covered with a damp cloth to prevent it from drying out.
Step 2
2. Set up your workstation: Arrange the nori sheets, a bowl of water for wetting your hands, the prepared sushi rice, and the sliced ingredients on a clean surface.
Step 3
3. Place a bamboo sushi rolling mat on the counter, and place one nori sheet on top, shiny side down.
Step 4
4. Wet your hands with water to prevent the rice from sticking, and spread about 1/4 of the prepared brown sushi rice evenly over the nori, leaving a 2-cm border at the top edge.
Step 5
5. Arrange a few slices of yellowtail, cucumber, avocado, and scallions in a horizontal line across the center of the rice.
Step 6
6. Carefully roll the sushi: Use the bamboo mat to tightly roll the nori from the bottom edge, ensuring the filling stays in place. Seal the top edge with a touch of water to close the roll.
Step 7
7. Repeat the process with the remaining ingredients to create three more rolls.
Step 8
8. Using a sharp knife, cut each roll into six to eight even pieces. Wipe the knife blade with a damp cloth between cuts for clean slices.
Step 9
9. Sprinkle sesame seeds on top of the slices, if desired.
Step 10
10. Serve the yellowtail rolls with low-sodium soy sauce, pickled ginger, and a small dab of wasabi paste on the side.
Nutrition Facts
| Serving size | (1087.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1190.7 |
| Total Fat 37.9g | 0% |
| Saturated Fat 7.4g | 0% |
| Cholesterol 94.1mg | 0% |
| Sodium 4564.4mg | 0% |
| Total Carbohydrate 126.6g | 0% |
| Dietary Fiber 18.3g | 0% |
| Total Sugars 19.5g | |
| Protein 73.8g | 0% |
| Vitamin D 470.6IU | 0% |
| Calcium 268.9mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 2188.2mg | 0% |
Source of Calories