Low Fat Avocado and Fish Sushi Roll

Light, fresh, and packed with nutritious goodness, this Low Fat Avocado and Fish Sushi Roll is a deliciously wholesome twist on a classic Japanese favorite. Made with perfectly seasoned sushi rice, velvety slices of avocado, crisp cucumber, and tender sushi-grade fish like tuna or salmon, these homemade sushi rolls are as healthy as they are flavorful. Wrapped in nori and rolled with care, they’re low in fat yet rich in omega-3s, ideal for a satisfying meal or snack. Whether you're an experienced sushi maker or a beginner, this recipe's step-by-step instructions make it approachable and fun to prepare. Serve these stunning rolls with low-sodium soy sauce, a touch of wasabi, and tangy pickled ginger for the ultimate guilt-free indulgence. Perfect for sushi nights at home or impressing guests with a nutritious, gourmet treat!

Nutriscore Rating: 70/100

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 medium Avocado
• 200 grams Fish (tuna or salmon, skinless)
• 1 small Cucumber
• 1 tablespoon Low-sodium soy sauce
• 1 teaspoon Wasabi
• 2 tablespoons Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it rest, covered, for 10 minutes.

Step 3

In a small bowl, mix rice vinegar, sugar, and salt until the sugar dissolves. This will season the rice and enhance the sushi flavor.

Step 4

Transfer the rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature before using.

Step 5

While the rice cools, slice the fish into long, thin strips approximately 1cm wide. Ensure you're using fresh, sushi-grade fish, and handle it with care.

Step 6

Peel and pit the avocado, then slice into thin strips. Peel the cucumber, cut it lengthwise, remove the seeds, and slice it into thin sticks.

Step 7

Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down.

Step 8

With wet hands, spread 1/4 of the cooled rice evenly over the nori, leaving a 1-inch border on the top edge. Don't apply too much pressure or the rice will become mushy.

Step 9

Arrange a few strips of fish, avocado, and cucumber horizontally across the rice, starting about 1 inch from the bottom edge of the nori.

Step 10

Lift the edge of the bamboo mat closest to you and begin to roll it over the filling, pressing gently to keep the roll tight. Continue rolling until only the 1-inch border of nori remains.

Step 11

Moisten the nori border with a bit of water and finish rolling to seal the edge. Use gentle but firm pressure to ensure the roll is tightly packed.

Step 12

Repeat the process with the remaining ingredients to make four rolls in total.

Step 13

With a sharp knife, cut each roll into 6-8 pieces, wiping the blade with a damp cloth between cuts to prevent sticking.

Step 14

Serve with low-sodium soy sauce, a small amount of wasabi, and pickled ginger.

Nutrition Facts

Serving size	(837.0g)

Amount per serving	% Daily Value*
Calories	598.3

Total Fat 23.2g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 2081.0mg	0%
Total Carbohydrate 89.3g	0%
Dietary Fiber 14.5g	0%
Total Sugars 7.4g
Protein 13.4g	0%

Vitamin D 0IU	0%
Calcium 107.4mg	0%
Iron 3.7mg	0%
Potassium 1188.4mg	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: 33.7%

Protein: 8.7%

Carbs: 57.7%