Low Fat Fish Roe Sushi

Discover the refreshing taste of Low Fat Fish Roe Sushi—a guilt-free twist on a Japanese classic that’s perfect for sushi lovers seeking a lighter option! This recipe features perfectly seasoned sushi rice, crisp strips of cucumber, carrot, and red bell pepper for a crunchy texture, and a delicate touch of low-fat fish roe for a pop of oceanic flavor. Wrapped in nori sheets and rolled to perfection, it balances wholesome ingredients with bold umami notes. With a total prep and cook time of just 50 minutes, this healthy sushi recipe is ideal for quick weekday meals or elegant appetizers. Pair it with a dab of wasabi, pickled ginger, and a drizzle of low-sodium soy sauce for an unforgettable dining experience.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 g Sushi rice
• 250 ml Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Low-sodium soy sauce
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 4 pieces Nori sheets
• 50 g Low-fat fish roe
• 0.5 Cucumber
• 0.5 Carrot
• 0.5 Red bell pepper
• 1 teaspoon Wasabi paste
• 20 g Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear, and let it drain for about 15 minutes.

Step 2

Place the rice and water in a medium saucepan and bring to a boil over high heat.

Step 3

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for another 10 minutes.

Step 4

Transfer the hot rice to a large bowl and gently fold in rice vinegar, low-sodium soy sauce, sugar, and salt. Let the rice cool to room temperature.

Step 5

Cut the cucumber, carrot, and red bell pepper into thin strips approximately 3 inches long.

Step 6

Lay a nori sheet on a bamboo sushi mat with the shiny side down.

Step 7

Spread about 100g of the prepared sushi rice on the nori, leaving a 1-inch border at the top.

Step 8

Arrange a small line of cucumber, carrot, red bell pepper, and a thin line of low-fat fish roe in the center of the rice.

Step 9

Using the bamboo mat, roll the sushi tightly from the bottom, applying gentle pressure to shape the roll.

Step 10

Dampen the edge of the nori with a little water to seal the roll. Repeat with the remaining ingredients.

Step 11

Use a sharp knife to slice each roll into 8 pieces, wiping the knife with a damp cloth between cuts to maintain clean edges.

Step 12

Serve the sushi with a small amount of wasabi paste and pickled ginger on the side for enhanced flavor.

Nutrition Facts

Serving size	(748.4g)

Amount per serving	% Daily Value*
Calories	475.7

Total Fat 4.7g	0%
Saturated Fat 1.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 155mg	0%
Sodium 2923.6mg	0%
Total Carbohydrate 85.8g	0%
Dietary Fiber 6.0g	0%
Total Sugars 9.0g
Protein 21.2g	0%

Vitamin D 250IU	0%
Calcium 219.3mg	0%
Iron 3.8mg	0%
Potassium 735.4mg	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: 9.0%

Protein: 18.0%

Carbs: 73.0%