Low Fat Shrimp Sushi Roll

Delight your taste buds with this refreshing and guilt-free recipe for Low Fat Shrimp Sushi Rolls! Perfect for sushi lovers looking for a healthier twist, these homemade rolls combine tender cooked shrimp, creamy avocado, and crisp cucumber, all wrapped in nutrient-packed nori and fluffy, seasoned sushi rice. With just a few simple steps, you can master the art of rolling sushi at home using a bamboo mat. This low-fat recipe is light yet satisfying, offering a balanced flavor profile with a hint of tangy rice vinegar and a touch of optional wasabi heat. Ready in under an hour and boasting only wholesome ingredients, it’s ideal for lunch, dinner, or meal prepping. Serve with low-sodium soy sauce and pickled ginger for a restaurant-quality experience right at your table.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup short-grain rice
• 1.25 cups water
• 2.5 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 4 units nori sheets
• 8 pieces cooked shrimp
• 1 unit (small) cucumber
• 1 unit (small) avocado
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon wasabi (optional)
• 2 tablespoons pickled ginger (optional)

Directions

Step 1

Rinse the short-grain rice under cold water until the water runs clear, then drain.

Step 2

In a rice cooker or saucepan, combine the rinsed rice with 1.25 cups of water. Let it soak for 30 minutes if possible.

Step 3

Cook the rice according to your rice cooker instructions, or if using a saucepan, bring to a boil, cover, and reduce heat to low. Cook for 15-18 minutes until water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.

Step 4

Mix rice vinegar, sugar, and salt in a small bowl until sugar dissolves.

Step 5

Transfer the rice to a large wooden or glass bowl and gently fold in the vinegar mixture with a rice paddle or spatula. Cover with a damp cloth and let it cool to room temperature.

Step 6

Peel the cucumber, slice it lengthwise into thin strips. Peel and pit the avocado and slice it into strips.

Step 7

Place a bamboo sushi mat on a clean surface, then put a sheet of nori on top shiny side down.

Step 8

Wet your hands with water to prevent the rice from sticking. Scoop about 1/4 of the seasoned rice onto the nori and spread a thin even layer, leaving about a 1-inch gap at the top edge.

Step 9

Arrange 2 pieces of cooked shrimp, a few cucumber strips, and avocado slices in a line across the rice in the center.

Step 10

Lift the bottom edge of the bamboo mat and begin rolling it over the filling tightly but gently. Continue to roll until the nori is fully wrapped around the rice and filling.

Step 11

Use a sharp knife to cut the roll into 6-8 pieces, wiping the knife with a wet towel between cuts to prevent sticking.

Step 12

Repeat for the remaining nori sheets and ingredients.

Step 13

Serve with low-sodium soy sauce, wasabi, and pickled ginger.

Nutrition Facts

Serving size	(916.5g)

Amount per serving	% Daily Value*
Calories	679.0

Total Fat 20.3g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 2.2g
Cholesterol 160mg	0%
Sodium 2925.4mg	0%
Total Carbohydrate 95.8g	0%
Dietary Fiber 12.0g	0%
Total Sugars 17.0g
Protein 33.8g	0%

Vitamin D 0IU	0%
Calcium 156.6mg	0%
Iron 5.1mg	0%
Potassium 1041.7mg	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: 26.1%

Protein: 19.3%

Carbs: 54.7%