Low Fat Classic Fish and Roe Sushi Roll

Elevate your sushi night with this Low Fat Classic Fish and Roe Sushi Roll recipe—a healthier twist on a timeless favorite. Perfect for sushi enthusiasts looking to enjoy fresh, vibrant flavors without the extra calories, this recipe features tender slices of low-fat fish like tuna or salmon, a pop of umami-packed tobiko or masago roe, and crisp cucumber and creamy avocado for a delightful texture contrast. Nestled in perfectly seasoned sushi rice and wrapped in nori, these homemade rolls are as visually stunning as they are delicious. With easy step-by-step instructions, no special skills are needed to master the art of homemade sushi. Ready in under an hour and paired with soy sauce, pickled ginger, and wasabi, these rolls are ideal for impressing guests or indulging in a light, satisfying meal at home.

Nutriscore Rating: 75/100

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
• 200 grams Fresh low-fat fish (such as tuna or salmon)
• 2 tablespoons Tobiko or masago roe
• 1 small Cucumber
• 0.5 medium Avocado
• 0 for serving Soy sauce
• 0 for serving Pickled ginger
• 0 for serving Wasabi

Directions

Step 1

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

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.

Step 3

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

Step 4

Once the rice is cooked, transfer it to a large bowl and gently stir in the vinegar mixture, ensuring even coating. Allow the rice to cool to room temperature.

Step 5

Prepare the fillings by thinly slicing the fish into strips, peeling and slicing the cucumber into thin sticks, and cutting the avocado into thin slices.

Step 6

Place one nori sheet shiny side down on a bamboo sushi mat. Wet your hands or a rice paddle to prevent sticking and spread about 1/4 of the cooked rice evenly over the nori, leaving a 1-inch border at the top.

Step 7

Lay thin strips of fish, cucumber, and avocado across the center of the rice, and sprinkle with a spoonful of roe.

Step 8

Using the sushi mat, roll the nori over the filling, pressing gently yet firmly to form a tight roll. Seal the edge with a bit of water. Repeat the process with the remaining nori sheets and fillings.

Step 9

With a sharp knife dipped in water, slice each roll into 6-8 pieces.

Step 10

Serve the sushi rolls with soy sauce, pickled ginger, and wasabi for dipping.

Nutrition Facts

Serving size	(966.3g)

Amount per serving	% Daily Value*
Calories	775.6

Total Fat 21.2g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat 1.4g
Cholesterol 119.1mg	0%
Sodium 2113.4mg	0%
Total Carbohydrate 85.3g	0%
Dietary Fiber 9.7g	0%
Total Sugars 8.0g
Protein 62.5g	0%

Vitamin D 800IU	0%
Calcium 133.5mg	0%
Iron 4.3mg	0%
Potassium 1630.6mg	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: 24.4%

Protein: 32.0%

Carbs: 43.6%