Low Fat Alaska Roll

Indulge in the fresh, vibrant flavors of a *Low Fat Alaska Roll*, a sushi classic reimagined for a healthier twist. This recipe pairs tender sushi-grade salmon, crisp cucumber, and creamy avocado with a light layer of low-fat cream cheese for a deliciously balanced bite that's low in fat but high in satisfaction. The sushi rice is perfectly seasoned with a tangy rice vinegar mixture, while delicate nori sheets hold everything together in neat, bite-sized rolls. Perfect for a light lunch or impressive appetizer, this homemade sushi is easier to prepare than you might think, thanks to step-by-step rolling instructions. Serve with soy sauce, wasabi, and pickled ginger for the ultimate sushi night experience. Whether you're a sushi pro or a beginner, this recipe will transport your taste buds straight to Japan—all without the guilt!

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 4 ounces Fresh sushi-grade salmon
• 2 Nori sheets
• 1 small Cucumber
• 0.5 Avocado
• 2 tablespoons Low-fat cream cheese
• 0 to taste Soy sauce
• 0 to taste Wasabi
• 0 to taste Pickled ginger

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine 1 cup of sushi rice with 1.25 cups of water in a rice cooker. Cook according to the rice cooker's instructions.

Step 2

While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.

Step 3

Once the rice is cooked, transfer it to a large bowl, gently fold in the vinegar mixture with a wooden spoon, and let it cool to room temperature.

Step 4

Thinly slice the cucumber lengthwise and cut the avocado into thin strips.

Step 5

Cut the sushi-grade salmon into thin, even slices.

Step 6

Place a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking. Lay one nori sheet, shiny side down, on the mat.

Step 7

Spread half of the cooled sushi rice evenly over the nori sheet, leaving about 1 inch of nori uncovered at the top edge.

Step 8

Spread 1 tablespoon of low-fat cream cheese across the center of the rice.

Step 9

Place half of the cucumber slices, avocado strips, and salmon slices along the line of cream cheese.

Step 10

Using the bamboo mat, carefully lift the edge of the nori closest to you and roll it over the filling, applying gentle pressure to form a tight roll.

Step 11

Seal the edge by dampening the uncovered strip of nori with a little water and gently pressing the roll down.

Step 12

Repeat the process with the second nori sheet, remaining rice, and fillings to complete two rolls.

Step 13

Using a sharp knife, cut each roll into 6-8 individual pieces, wiping the knife blade with a damp cloth between cuts to keep it clean.

Step 14

Serve with soy sauce, wasabi, and pickled ginger on the side.

Nutrition Facts

Serving size	(863.8g)

Amount per serving	% Daily Value*
Calories	763.0

Total Fat 32.2g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 1.4g
Cholesterol 72.5mg	0%
Sodium 1667.8mg	0%
Total Carbohydrate 81.0g	0%
Dietary Fiber 7.9g	0%
Total Sugars 7.9g
Protein 34.4g	0%

Vitamin D 596.5IU	0%
Calcium 122.2mg	0%
Iron 3.0mg	0%
Potassium 1195.6mg	0%

*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.

Source of Calories

Fat: 38.6%

Protein: 18.3%

Carbs: 43.1%