Low Fat White Fish Sushi

Delight in the clean and refreshing flavors of Low Fat White Fish Sushi, a light and healthy twist on traditional sushi that’s perfect for seafood lovers and mindful eaters alike. This recipe pairs tender slices of sashimi-grade white fish, such as cod or haddock, with vibrant julienned cucumber, carrot, and creamy avocado, all wrapped in perfectly seasoned sushi rice and nori. With just 30 minutes of prep time, this dish is as simple to make as it is stunning to serve. Whether you're looking for a low-fat option for dinner parties or a flavorful, nutrient-rich meal at home, this homemade sushi recipe delivers gourmet quality without the guilt. Serve alongside low-sodium soy sauce, pickled ginger, and a dab of wasabi for a complete sushi experience that’s light, fresh, and satisfying.

Nutriscore Rating: 72/100

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
• 1.5 teaspoons Sugar
• 0.5 teaspoon Salt
• 4 sheets Nori (seaweed sheets)
• 6 ounces Low-fat white fish (such as cod or haddock), sashimi-grade, thinly sliced
• 0.5 cup Cucumber, thinly julienned
• 0.5 cup Carrot, thinly julienned
• 0.5 piece Avocado, thinly sliced
• 2 tablespoons Soy sauce (low sodium, for serving)
• 2 tablespoons Pickled ginger (for serving)
• 1 teaspoon Wasabi paste (optional, for serving)

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch and ensures the rice cooks up fluffy.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring it to a boil, then lower the heat, cover, and simmer for 18-20 minutes, or until the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.

Step 3

While the rice is cooling, prepare the sushi vinegar. In a small bowl, mix rice vinegar, sugar, and salt until the sugar and salt dissolve.

Step 4

Transfer the cooked rice to a large, flat container or baking dish. Drizzle the sushi vinegar over the rice, and gently fold it in using a cutting and folding motion. Allow the rice to come to room temperature, covering it with a damp towel to prevent it from drying out.

Step 5

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

Step 6

Arrange thin slices of low-fat white fish, cucumber, carrot, and avocado horizontally across the center of the rice layer.

Step 7

Using the bamboo mat, carefully roll the nori from the bottom edge, ensuring the filling stays in place. Press gently but firmly to form a tight roll. Seal the edge of the nori with a bit of water.

Step 8

Using a sharp knife, slice the sushi roll into even pieces. Wipe the knife blade with a damp cloth between cuts for clean slices.

Step 9

Repeat the process with the remaining ingredients to form additional rolls.

Step 10

Serve the sushi pieces with low-sodium soy sauce, pickled ginger, and optional wasabi paste on the side. Enjoy immediately!

Nutrition Facts

Serving size	(1035.8g)

Amount per serving	% Daily Value*
Calories	683.8

Total Fat 13.0g	0%
Saturated Fat 1.8g	0%
Polyunsaturated Fat 0g
Cholesterol 80.0mg	0%
Sodium 2721.6mg	0%
Total Carbohydrate 92.9g	0%
Dietary Fiber 9.2g	0%
Total Sugars 13.5g
Protein 44.4g	0%

Vitamin D 400.2IU	0%
Calcium 168.2mg	0%
Iron 3.6mg	0%
Potassium 1686.2mg	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: 17.6%

Protein: 26.7%

Carbs: 55.8%