Low Fat Tobiko Sushi

Elevate your sushi night with this vibrant and guilt-free Low Fat Tobiko Sushi recipe! Bursting with fresh, wholesome ingredients and an irresistible pop of flavor from tobiko (flying fish roe), this dish offers a lighter twist on a classic favorite. Featuring creamy low-fat cream cheese, crisp cucumber, buttery avocado, and savory imitation crab, all wrapped in perfectly seasoned sushi rice and nori, this recipe delivers restaurant-quality sushi from the comfort of your kitchen. Ready in under an hour, these colorful rolls make for the perfect low-fat, high-protein meal or appetizer. Serve with low-sodium soy sauce, pickled ginger, and a dollop of wasabi for a truly authentic experience! Perfect for sushi enthusiasts looking to indulge mindfully.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup (uncooked) Sushi rice
• 1.25 cups Water
• 3 tablespoons Seasoned rice vinegar
• 4 sheets Nori (seaweed sheets)
• 4 tablespoons Low-fat cream cheese
• 1 medium (cut into thin strips) Cucumber
• 0.5 medium (sliced thinly) Avocado
• 4 tablespoons Tobiko (flying fish roe)
• 8 pieces Cooked imitation crab sticks
• 2 tablespoons (optional, for serving) Low-sodium soy sauce
• 2 tablespoons (optional, for garnish) Pickled ginger
• 1 teaspoon (optional, for serving) Wasabi paste

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear to remove excess starch.

Step 2

In a rice cooker or on the stovetop, combine 1 cup of rinsed rice with 1.25 cups of water. Cook the rice according to the rice cooker instructions or on the stovetop until tender. Allow the rice to cool slightly.

Step 3

Transfer the cooked rice to a large bowl. Gently fold in the seasoned rice vinegar using a rice paddle or spatula. Be careful not to smash the rice. Set aside to cool to room temperature.

Step 4

Lay one sheet of nori shiny side down on a bamboo sushi mat (covered in plastic wrap for easy cleaning). Spread a thin, even layer of cooled sushi rice on top, leaving about 0.5 inches of nori clear at the top edge.

Step 5

Spread 1 tablespoon of low-fat cream cheese horizontally across the rice, about one inch from the bottom edge of the nori.

Step 6

Arrange a thin strip of cucumber, a slice or two of avocado, and two imitation crab sticks horizontally across the cream cheese.

Step 7

Using the sushi mat, carefully roll the sushi tightly from the bottom edge. Press gently to seal the roll at the top edge with the uncovered nori. Repeat this process for all nori sheets.

Step 8

Slice each sushi roll into 6-8 even pieces using a sharp knife. To prevent sticking, wipe the knife blade with a damp cloth between cuts.

Step 9

Place a small amount (about half a tablespoon) of tobiko on top of each sushi piece for garnish.

Step 10

Serve the Low Fat Tobiko Sushi with low-sodium soy sauce, pickled ginger, and wasabi on the side, if desired.

Nutrition Facts

Serving size	(1220.1g)

Amount per serving	% Daily Value*
Calories	985.4

Total Fat 27.7g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 1.6g
Cholesterol 105.1mg	0%
Sodium 5512.0mg	0%
Total Carbohydrate 139.6g	0%
Dietary Fiber 8.6g	0%
Total Sugars 32.5g
Protein 47.0g	0%

Vitamin D 0IU	0%
Calcium 217.7mg	0%
Iron 5.6mg	0%
Potassium 1224.5mg	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: 25.0%

Protein: 18.9%

Carbs: 56.1%