Low Fat Mango Sushi Roll

Bring a vibrant twist to your sushi night with this Low Fat Mango Sushi Roll—an irresistible blend of tropical sweetness, crisp veggies, and creamy goodness! Perfect for health-conscious foodies, this recipe combines delicate sushi rice seasoned with tangy rice vinegar and layered on nutrient-packed nori sheets. Each roll is filled with refreshing strips of ripe mango, crunchy cucumber, and carrot, enhanced by a touch of low-fat cream cheese for a velvety balance. With only 30 minutes of prep, this light and satisfying dish makes an ideal appetizer, lunch, or snack, offering a guilt-free alternative to traditional sushi. Serve with low-sodium soy sauce for dipping and enjoy a flavor-packed, low-fat treat that's as visually stunning as it is delicious.

Nutriscore Rating: 68/100

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 large ripe mango
• 1 small cucumber
• 1 medium carrot
• 4 tablespoons low-fat cream cheese
• 4 tablespoons low-sodium soy sauce

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a saucepan, bring to a boil, then reduce heat to low and cover. Simmer for 20 minutes or until water is absorbed.

Step 2

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

Step 3

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

Step 4

Peel the mango and slice it into thin strips. Peel the cucumber and carrot, then cut them into thin matchsticks.

Step 5

Place a sheet of nori on a bamboo sushi mat, shiny side down.

Step 6

Wet your hands to prevent sticking, then spread a thin layer of cooked rice over the nori, leaving a 1-inch border at the top edge.

Step 7

Spread 1 tablespoon of low-fat cream cheese along the bottom edge of the rice.

Step 8

Arrange a few strips of mango, cucumber, and carrot along the cream cheese.

Step 9

Lift the edge of the mat closest to you and roll away from you, pressing gently but firmly. Use the mat to compact the roll as you go.

Step 10

Seal the roll by moistening the top border of the nori with a little water.

Step 11

Repeat the process with the remaining ingredients.

Step 12

Use a sharp, wet knife to slice each roll into 6-8 pieces.

Step 13

Serve with low-sodium soy sauce for dipping.

Nutrition Facts

Serving size	(1114.8g)

Amount per serving	% Daily Value*
Calories	720.2

Total Fat 12.4g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 20.3mg	0%
Sodium 3580.3mg	0%
Total Carbohydrate 131.4g	0%
Dietary Fiber 9.9g	0%
Total Sugars 51.8g
Protein 23.1g	0%

Vitamin D 0IU	0%
Calcium 193.0mg	0%
Iron 4.9mg	0%
Potassium 1170.1mg	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: 15.3%

Protein: 12.7%

Carbs: 72.0%