Low Fat Sushi Veggie Roll

Elevate your plant-based meal game with this vibrant and guilt-free Low Fat Sushi Veggie Roll, a simple yet elegant recipe perfect for health-conscious sushi lovers. Packed with nutrient-rich ingredients like crisp julienned carrot, cooling cucumber, creamy avocado, and fresh baby spinach, these rolls provide a satisfying crunch and burst of fresh flavors in every bite. The sticky sushi rice is lightly seasoned with low-sodium rice vinegar for the perfect balance of tang and sweetness, all wrapped up in a classic nori sheet. Quick to prepare in just 35 minutes, this recipe is not only low in fat but also vegetarian-friendly, making it ideal for light lunches, appetizers, or even meal prep. Serve with a side of low-sodium soy sauce, and you’ve got a delicious, wholesome sushi experience right at home—no special equipment or takeout required!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons low-sodium rice vinegar
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 4 pieces nori sheets
• 1 medium, julienned carrot
• 0.5 medium, julienned cucumber
• 0.5 medium, thinly sliced avocado
• 0.5 medium, julienned red bell pepper
• 1 cup, fresh leaves baby spinach
• 2 tablespoons, for dipping low-sodium soy sauce

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.

Step 3

Once cooked, remove the rice from heat and let it sit covered for 10 minutes.

Step 4

In a small microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for 15-20 seconds or until the sugar dissolves. Gently fold this mixture into the cooked rice with a wooden spoon. Allow the rice to cool to room temperature.

Step 5

Lay a sheet of nori, shiny side down, on a bamboo sushi mat or flat surface. Spread about 1/4 of the prepared sushi rice evenly onto the nori, leaving a 1-inch border on the top edge.

Step 6

Arrange julienned carrot, cucumber, red bell pepper, avocado slices, and a few baby spinach leaves about 1 inch from the bottom edge of the nori sheet.

Step 7

Using the bamboo mat, tightly roll the nori sheet from the bottom edge towards the top border, gently pressing to create a firm roll. Seal the edge with a dab of water to hold the roll together.

Step 8

Repeat with the remaining nori sheets, rice, and vegetables.

Step 9

Using a sharp knife, slice each roll into 6-8 even pieces, wiping the knife with a damp cloth between cuts to ensure clean edges.

Step 10

Serve the veggie sushi rolls with low-sodium soy sauce for dipping.

Nutrition Facts

Serving size	(892.7g)

Amount per serving	% Daily Value*
Calories	523.9

Total Fat 12.4g	0%
Saturated Fat 1.8g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 2365.3mg	0%
Total Carbohydrate 90.9g	0%
Dietary Fiber 12.1g	0%
Total Sugars 10.6g
Protein 15.3g	0%

Vitamin D 0IU	0%
Calcium 119.8mg	0%
Iron 5.0mg	0%
Potassium 1054.3mg	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: 20.8%

Protein: 11.4%

Carbs: 67.8%