Low Fat Vegetarian Sushi Rolls

Delight in the vibrant flavors and wholesome goodness of Low Fat Vegetarian Sushi Rolls, a perfect fusion of health and taste. These easy-to-make sushi rolls feature perfectly seasoned sushi rice wrapped in nori sheets and filled with fresh, crisp vegetables like cucumber, carrot, red bell pepper, and creamy avocado. Designed with a low-fat twist, this recipe skips the heavy fillers, letting the natural flavors shine through. Ideal for meal prep or a fun dinner idea, these rolls are ready in just 45 minutes and pair beautifully with soy sauce, pickled ginger, or a touch of low-fat mayo. Whether you’re a sushi enthusiast or a beginner, this vegetarian sushi recipe is a nutritious and flavorful way to enjoy a classic dish, all while keeping it light and guilt-free.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.5 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 4 sheets Nori seaweed sheets
• 0.5 medium Cucumber
• 1 medium Carrot
• 0.5 medium Avocado
• 0.5 medium Red bell pepper
• 2 tablespoons Soy sauce (optional, for serving)
• 2 tablespoons Pickled ginger (optional, for serving)
• 1 teaspoon Low fat mayonnaise (optional)

Directions

Step 1

Rinse the sushi rice thoroughly in cold water until the water runs clear. This removes excess starch and ensures the rice won't be too sticky.

Step 2

Combine the rinsed sushi rice and water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes or until the rice is tender and the water is fully absorbed.

Step 3

While the rice is cooking, prepare the vinegar seasoning by combining rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt dissolve.

Step 4

Once the rice is cooked, transfer it to a large, shallow bowl and let it cool slightly. Gently fold in the vinegar seasoning using a wooden spoon. Allow the rice to cool to room temperature.

Step 5

Prepare the vegetables: Peel the cucumber and carrot, then cut them into thin matchstick-sized strips. Slice the avocado into thin slices, and julienne the red bell pepper.

Step 6

Place a sheet of nori shiny side down on a bamboo sushi mat or a clean kitchen towel covered with plastic wrap.

Step 7

Spread a thin, even layer of prepared sushi rice over the nori, leaving about 1 inch (2.5 cm) of space at the top edge of the sheet.

Step 8

Arrange a few strips of cucumber, carrot, avocado, and red bell pepper horizontally across the middle of the rice-covered nori.

Step 9

Carefully roll the sushi from the bottom edge, using the mat to help you form a tight cylinder. Seal the roll by moistening the top edge of the nori with a little water.

Step 10

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

Step 11

Use a sharp knife to slice each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

Step 12

Serve immediately with soy sauce, pickled ginger, and a small amount of low-fat mayonnaise, if desired.

Nutrition Facts

Serving size	(932.8g)

Amount per serving	% Daily Value*
Calories	520.7

Total Fat 12.5g	0%
Saturated Fat 1.8g	0%
Polyunsaturated Fat 1.4g
Cholesterol 1.6mg	0%
Sodium 3398.0mg	0%
Total Carbohydrate 88.8g	0%
Dietary Fiber 10.2g	0%
Total Sugars 11.1g
Protein 12.1g	0%

Vitamin D 0IU	0%
Calcium 94.3mg	0%
Iron 3.2mg	0%
Potassium 1012.4mg	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: 21.8%

Protein: 9.4%

Carbs: 68.8%