Low Fat Vegan Sushi

Savor the fresh and vibrant flavors of this Low Fat Vegan Sushi, a wholesome and guilt-free twist on a Japanese classic! Perfectly seasoned sushi rice is paired with crisp matchstick vegetables, including cucumber, carrot, red bell pepper, and creamy avocado, all rolled in nutrient-rich nori sheets. This recipe prioritizes simplicity and health with a refined rice vinegar marinade sweetened lightly with maple syrup, omitting the need for traditional sugar. Ready in just 40 minutes and ideal for beginners, this plant-based sushi is not only visually stunning but also bursting with texture and flavor. Serve with optional low-sodium soy sauce, pickled ginger, or a touch of wasabi for a customizable dining experience. Whether you're planning a light lunch, a fun appetizer, or an impressive party dish, this low-calorie vegan recipe is sure to delight sushi lovers and health-conscious eaters alike!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Maple syrup
• 0.25 teaspoon Salt
• 4 sheets Nori sheets
• 1 medium Cucumber
• 1 medium Carrot
• 0.5 unit Avocado
• 0.5 unit Red bell pepper
• 2 tablespoons Soy sauce (optional, low-sodium)
• 2 tablespoons Pickled ginger (optional)
• 1 teaspoon Wasabi paste (optional)

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.

Step 2

In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil, then reduce the heat to low and cover with a lid. Allow the rice to simmer for 15-20 minutes or until all the water is absorbed.

Step 3

Once cooked, remove the rice from heat and let it sit, covered, for 10 minutes. Gently fluff with a fork.

Step 4

In a small mixing bowl, combine the rice vinegar, maple syrup, and salt. Warm slightly, if necessary, to help dissolve the salt.

Step 5

Transfer the cooked rice to a wide, non-metallic dish and evenly drizzle the vinegar mixture over the rice. Mix gently with a wooden spoon or rice paddle to avoid mashing the grains. Set aside to cool to room temperature.

Step 6

While the rice cools, prepare the vegetables. Peel the cucumber and carrot, then slice them into thin, matchstick-sized strips. Cut the red bell pepper and avocado into similar thin strips. Set all the vegetables aside.

Step 7

Place a sheet of nori shiny side down on a bamboo sushi mat (or a clean kitchen towel if you don’t have one).

Step 8

Spread a thin, even layer of rice over the nori, leaving about 1 inch of nori uncovered at the top edge.

Step 9

Arrange a few strips of cucumber, carrot, red bell pepper, and avocado horizontally across the rice, about 1 inch from the bottom edge of the nori.

Step 10

Using the bamboo mat as a guide, roll the sushi tightly away from you. Use gentle, even pressure to create a tight roll. Dab a little water on the uncovered edge of the nori to seal the roll.

Step 11

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

Step 12

Using a sharp knife, slice each roll into 6-8 bite-sized pieces. Wet the knife blade with water to prevent sticking.

Step 13

Serve the sushi with low-sodium soy sauce, pickled ginger, and a small dab of wasabi, if desired. Enjoy!

Nutrition Facts

Serving size	(985.4g)

Amount per serving	% Daily Value*
Calories	558.9

Total Fat 13.0g	0%
Saturated Fat 1.9g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 2050.8mg	0%
Total Carbohydrate 97.1g	0%
Dietary Fiber 12.1g	0%
Total Sugars 13.8g
Protein 13.5g	0%

Vitamin D 0IU	0%
Calcium 125.8mg	0%
Iron 3.7mg	0%
Potassium 1323.6mg	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: 20.9%

Protein: 9.7%

Carbs: 69.4%