Low Fat Avocado and Cucumber Sushi Roll

Delight in the simplicity and freshness of this Low Fat Avocado and Cucumber Sushi Roll recipe—a perfect choice for satisfying sushi cravings while staying health-conscious. Featuring tender sushi rice seasoned with tangy rice vinegar, these rolls are filled with creamy avocado slices and crisp cucumber strips, making them a deliciously light, vegetarian option. A touch of lemon juice prevents browning and enhances the avocado's flavor, while the optional wasabi adds a playful hint of spice. Wrapped in nutrient-rich nori and served with low-sodium soy sauce for dipping, these sushi rolls are a guilt-free treat that's both elegant and easy to make. Perfect for a healthy lunch, a party appetizer, or a fun DIY sushi night at home!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 4 sheets nori sheets
• 1 large avocado
• 1 medium cucumber
• 1 teaspoon lemon juice
• 0.5 teaspoon wasabi (optional)
• 0 for serving low-sodium soy sauce

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch for less sticky rice.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it stand, covered, for an additional 10 minutes.

Step 3

While the rice is cooking, combine rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds or until sugar dissolves completely; stir well.

Step 4

Transfer cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spatula. Spread the rice out gently to cool completely.

Step 5

Prepare the avocado by halving, pitting, and peeling it. Cut into thin, even slices and sprinkle with lemon juice to prevent browning.

Step 6

Peel the cucumber and cut it into long, thin strips.

Step 7

Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Lay one sheet of nori, shiny side down, on the mat.

Step 8

With wet fingers, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border free of rice at the top.

Step 9

Arrange a line of avocado slices and cucumber strips horizontally across the center of the rice. If desired, spread a thin line of wasabi along the surface of the fillings.

Step 10

Using the mat as a guide, carefully roll the sushi away from you, pressing gently to shape it into a cylinder. Moisten the edge of the nori to seal the roll.

Step 11

Repeat the filling and rolling process with the remaining ingredients.

Step 12

With a sharp knife, slice each roll into 8 pieces and clean the knife with a damp towel between cuts.

Step 13

Serve the sushi rolls with low-sodium soy sauce and enjoy your fresh, low-fat delight!

Nutrition Facts

Serving size	(959.5g)

Amount per serving	% Daily Value*
Calories	690.4

Total Fat 30.6g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 1888.9mg	0%
Total Carbohydrate 96.7g	0%
Dietary Fiber 17.6g	0%
Total Sugars 9.2g
Protein 14.8g	0%

Vitamin D 0IU	0%
Calcium 103.6mg	0%
Iron 4.1mg	0%
Potassium 1558.9mg	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: 38.2%

Protein: 8.2%

Carbs: 53.6%