Low Fat Classic Fish Sushi Rolls

Delight in the refreshing flavors of Low Fat Classic Fish Sushi Rolls—a healthier spin on a beloved Japanese favorite! Perfect for sushi enthusiasts looking to enjoy a lighter meal, this recipe combines tender, low-fat cooked fish, crisp cucumber, and sweet carrots, all artfully wrapped in seasoned sushi rice and nori sheets. The rice is delicately flavored with a tangy blend of rice vinegar, sugar, and salt, creating the ideal balance of savory and sweet in every bite. These homemade sushi rolls are not only low in fat but also customizable and easy to prepare with the help of a bamboo mat, making them a fun culinary project for beginners and sushi pros alike. Serve them with a splash of low-sodium soy sauce, pickled ginger, and a dab of wasabi for a delightful, restaurant-quality experience at home. Perfect for a light lunch, snack, or appetizer, these hand-rolled sushi delights are sure to impress your taste buds and your guests!

Nutriscore Rating: 67/100

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
• 4 ounces Low-fat cooked fish (like tuna or salmon)
• 1 medium Cucumber
• 1 small Carrot
• 0 to taste Low sodium soy sauce
• 0 to taste Pickled ginger
• 0 to taste Wasabi

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

Combine the rice and water in a medium saucepan; bring to a boil over medium-high heat. Cover and reduce heat to low, cooking for about 18-20 minutes or until all water is absorbed.

Step 3

Remove the rice from heat, cover, and let it stand for 10 minutes.

Step 4

Meanwhile, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.

Step 5

Transfer the cooked rice to a large wooden or glass bowl. Drizzle the vinegar mixture over the rice and fold gently to combine. Allow rice to cool to room temperature.

Step 6

While the rice cools, prepare the sushi fillings: slice the cucumber and carrot into thin julienne strips. Flake the cooked fish into bite-sized pieces.

Step 7

Place a bamboo sushi mat on a clean work surface and position a nori sheet shiny side down.

Step 8

Spread approximately 1/4 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch border on the top edge.

Step 9

Lay a strip of cucumber, carrot, and a portion of the flaked fish across the center of the rice.

Step 10

Using the bamboo mat, carefully roll the sushi away from you, pressing gently and evenly. Seal the edge with a little water.

Step 11

Repeat with remaining ingredients to make additional rolls.

Step 12

Using a sharp, wet knife, slice each roll into 6-8 bite-sized pieces.

Step 13

Serve the sushi rolls with low-sodium soy sauce, pickled ginger, and wasabi, as desired.

Nutrition Facts

Serving size	(1010.4g)

Amount per serving	% Daily Value*
Calories	580.2

Total Fat 5.0g	0%
Saturated Fat 1.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 62.4mg	0%
Sodium 5031.7mg	0%
Total Carbohydrate 87.6g	0%
Dietary Fiber 6.5g	0%
Total Sugars 10.3g
Protein 46.8g	0%

Vitamin D 510.3IU	0%
Calcium 143.3mg	0%
Iron 4.6mg	0%
Potassium 1465.3mg	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: 7.7%

Protein: 32.1%

Carbs: 60.1%