Low Fat Cooked Salmon Avocado Sushi

Satisfy your sushi cravings with this deliciously healthy Low Fat Cooked Salmon Avocado Sushi recipe! Perfect for beginners and sushi enthusiasts alike, this recipe combines tender, oven-baked salmon marinated in zesty soy sauce and lemon juice with creamy avocado and crisp cucumber, all rolled into perfectly seasoned sushi rice and nori sheets. Unlike traditional sushi, this recipe features fully cooked salmon, making it a great option for those who prefer cooked seafood while keeping it low in fat. Ready in under an hour, this homemade sushi is flavorful, nutritious, and easy to customize. Serve it alongside wasabi and pickled ginger for a restaurant-quality experience right at home!

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 8 ounces Skinless salmon fillets
• 1 tablespoon Soy sauce
• 1 tablespoon Lemon juice
• 1 medium Avocado
• 4 sheets Nori sheets
• 1 small Cucumber
• 1 teaspoon Wasabi paste
• 4 tablespoons Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Place the rice and 1.25 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 20 minutes.

Step 2

Once the rice is cooked, remove it from the heat and let it sit, covered, for 10 minutes. Transfer the rice to a large bowl.

Step 3

In a small bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds until sugar is dissolved. Pour the mixture over the hot rice, gently folding to combine. Let the rice cool to room temperature.

Step 4

Preheat your oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with soy sauce and lemon juice.

Step 5

Bake the salmon for 10-12 minutes, or until fully cooked. Allow it to cool, then flake it with a fork into bite-sized pieces.

Step 6

Peel and thinly slice the avocado. Peel and cut the cucumber into long, thin strips.

Step 7

Place a bamboo sushi mat on your work surface. Place a sheet of nori, shiny side down, on the mat.

Step 8

With wet hands, spread a quarter of the sushi rice evenly over the nori, leaving a 1-inch border at the top edge.

Step 9

Arrange salmon, avocado slices, and cucumber sticks about 1 inch from the bottom edge of the rice.

Step 10

Using the sushi mat, roll the sushi tightly away from you, pressing gently to secure the roll. Wet the top edge of the nori to seal the roll. Repeat with the remaining ingredients to make four rolls.

Step 11

Using a sharp knife, slice each roll into eight pieces. Clean the knife between cuts for clean edges.

Step 12

Serve the sushi with wasabi and pickled ginger on the side.

Nutrition Facts

Serving size	(1118.5g)

Amount per serving	% Daily Value*
Calories	1117.7

Total Fat 53.4g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 142.9mg	0%
Sodium 2742.8mg	0%
Total Carbohydrate 101.3g	0%
Dietary Fiber 15.4g	0%
Total Sugars 16.4g
Protein 62.8g	0%

Vitamin D 1192.9IU	0%
Calcium 151.6mg	0%
Iron 4.6mg	0%
Potassium 2075.7mg	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: 42.3%

Protein: 22.1%

Carbs: 35.6%