Low Fat Rainbow Roll

Brighten up your plate with this Low Fat Rainbow Roll, a vibrant, health-conscious twist on traditional sushi! Packed with fresh, crisp vegetables like cucumber, carrot, red bell pepper, creamy avocado, and spinach, this recipe delivers both color and crunch in every bite. The fluffy sushi rice is lightly seasoned with a tangy rice vinegar blend, while a touch of low-fat cream cheese adds a velvety texture without the extra calories. Rolled in nutrient-rich nori and sliced into beautiful, bite-sized pieces, these rolls are not only visually stunning but also easy to make with step-by-step instructions. Perfect for sushi lovers seeking a low-fat option, this recipe makes a satisfying light meal or a stunning appetizer. Pair it with soy sauce for dipping, and savor the perfect balance of freshness and flavor!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 3

Ingredients

• 1 cup Sushi rice
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 3 pieces Nori seaweed sheets
• 2 tablespoons Low-fat cream cheese
• 0.5 medium Cucumber
• 0.5 medium Carrot
• 0.5 piece Red bell pepper
• 0.5 piece Avocado
• 1 cup Fresh spinach leaves
• 3 tablespoons Soy sauce

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear. Combine the rice and 1 1/4 cups of water in a pot. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and let it stand, covered, for 10 minutes.

Step 2

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold the vinegar mixture into the rice. Let the rice cool to room temperature.

Step 3

While the rice is cooling, prepare the vegetables. Julienne the cucumber, carrot, and red bell pepper into thin strips. Slice the avocado thinly and set aside.

Step 4

Place a sheet of nori on a bamboo sushi mat, shiny side down. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border on the top edge.

Step 5

Spread a thin line of low-fat cream cheese across the center of the rice.

Step 6

Arrange the cucumber, carrot, red bell pepper, avocado slices, and a few spinach leaves in a line across the center of the rice.

Step 7

Starting at the bottom edge of the mat, roll the sushi tightly but gently, lifting the edge of the mat as you go to avoid rolling into it. Use the exposed nori edge to seal the roll.

Step 8

With a sharp knife, slice the roll into 6-8 even pieces. Wipe the knife blade with a damp towel between slices to ensure clean cuts.

Step 9

Repeat the process for the remaining ingredients, creating two more rolls.

Step 10

Serve the rolls with soy sauce for dipping. Enjoy your fresh and colorful low-fat rainbow rolls!

Nutrition Facts

Serving size	(599.8g)

Amount per serving	% Daily Value*
Calories	612.7

Total Fat 17.4g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 1.5g
Cholesterol 10.1mg	0%
Sodium 3114.6mg	0%
Total Carbohydrate 96.1g	0%
Dietary Fiber 9.8g	0%
Total Sugars 19.2g
Protein 16.4g	0%

Vitamin D 0IU	0%
Calcium 129.5mg	0%
Iron 3.9mg	0%
Potassium 1163.8mg	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: 25.8%

Protein: 10.8%

Carbs: 63.4%