Low Fat Vegetable Sushi

Discover the perfect balance of flavor and health with this Low Fat Vegetable Sushi recipe, a light and satisfying alternative to traditional sushi. Featuring fluffy sushi rice delicately seasoned with homemade sushi vinegar, this recipe highlights crisp, colorful vegetables like cucumber, carrot, red bell pepper, and creamy avocado, all wrapped in nutrient-packed nori seaweed. With step-by-step instructions and a quick 30-minute prep time, this dish is ideal for a nutritious lunch, snack, or party appetizer. Whether you're a sushi beginner or a seasoned pro looking for a guilt-free option, this recipe is as fun to make as it is delicious to eat. Serve alongside low-sodium soy sauce for the ultimate plant-based treat! Perfect for sushi lovers searching for healthy and low-fat recipe ideas.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoons Sugar
• 0.5 teaspoons Salt
• 4 sheets Nori seaweed sheets
• 0.5 medium Cucumber
• 0.5 medium Avocado
• 1 small Carrot
• 0.25 medium Red bell pepper
• 2 tablespoons Low-sodium soy sauce (optional for serving)

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear to remove excess starch. Combine the rinsed rice and 1.25 cups of water in a medium saucepan. Bring it to a boil over high heat, reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender.

Step 2

While the rice is cooking, prepare the sushi vinegar. In a small microwave-safe bowl, heat the rice vinegar, sugar, and salt for 10-15 seconds. Stir until the sugar and salt are dissolved.

Step 3

Once the rice is cooked, transfer it to a large, shallow bowl. Add the sushi vinegar and gently mix with a wooden spatula. Spread the rice out to cool to room temperature (do not refrigerate).

Step 4

Meanwhile, prepare the vegetables. Slice the cucumber, avocado, carrot, and red bell pepper into thin matchstick-sized strips.

Step 5

Place a sheet of nori on a bamboo sushi mat or a clean tea towel, shiny side down. Spread a thin, even layer of cooled sushi rice over the nori, leaving about 1 inch of space at the top edge.

Step 6

Lay a few strips of cucumber, carrot, avocado, and red bell pepper horizontally across the middle of the rice. Be careful not to overfill.

Step 7

Using the bamboo mat or towel, start rolling the sushi tightly from the bottom edge, pressing gently to keep the roll intact. Seal the edge of the nori with a dab of water.

Step 8

Repeat the process with the remaining nori sheets and fillings.

Step 9

Using a sharp knife dipped in water, slice each roll into 6-8 pieces. Wipe the knife clean between cuts to maintain clean edges.

Step 10

Serve the vegetable sushi with low-sodium soy sauce on the side for dipping, if desired.

Nutrition Facts

Serving size	(815.8g)

Amount per serving	% Daily Value*
Calories	496.9

Total Fat 12.0g	0%
Saturated Fat 1.8g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 2279.7mg	0%
Total Carbohydrate 84.5g	0%
Dietary Fiber 9.1g	0%
Total Sugars 9.1g
Protein 11.6g	0%

Vitamin D 0IU	0%
Calcium 79.9mg	0%
Iron 2.9mg	0%
Potassium 932.4mg	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: 21.9%

Protein: 9.4%

Carbs: 68.6%