Seaweed Salad Sushi

Elevate your sushi game with this vibrant and healthy Seaweed Salad Sushi recipe! Featuring perfectly seasoned sushi rice, crisp cucumber, crunchy carrots, creamy avocado, and a delightful seaweed salad (hijiki or wakame) at its heart, these homemade sushi rolls are as nutritious as they are flavorful. Wrapped tightly in nori sheets and served with classic accompaniments like soy sauce, pickled ginger, and wasabi, this recipe offers a fresh, umami-packed bite in every piece. Whether you're a sushi enthusiast or new to rolling your own, this recipe is an approachable yet impressive dish perfect for light lunches, dinners, or party platters. Ready in under an hour and serving up to four, Seaweed Salad Sushi is a must-try for your next Japanese-inspired meal!

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
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 1 cup Seaweed salad (hijiki or wakame)
• 4 sheets Nori sheets
• 0.5 piece, sliced into strips Cucumber
• 1 piece, julienned Carrot
• 1 piece, sliced Avocado
• 0 as needed for serving Soy sauce
• 0 as needed for serving Pickled ginger
• 0 as needed for serving Wasabi

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.

Step 2

Combine the rinsed rice and water in a pot and bring to a boil over medium heat. Once boiling, reduce heat to low, cover the pot, and simmer for 15 minutes.

Step 3

After cooking, remove the pot from heat and let it stand, covered, for 10 minutes.

Step 4

In a small bowl, mix rice vinegar, sugar, and salt until the sugar dissolves. Gently fold this mixture into the cooked rice with a wooden spoon, then allow the rice to cool to room temperature.

Step 5

Place a bamboo sushi mat on a flat surface and lay a nori sheet, shiny side down, on the mat.

Step 6

Spread about 1/4 cup of the cooled sushi rice evenly over the nori, leaving a 1-inch border on the top edge.

Step 7

Arrange a small amount of seaweed salad, a few cucumber strips, carrot julienne, and avocado slices horizontally across the center of the rice.

Step 8

Use the bamboo mat to carefully lift the bottom edge of the nori and roll it over the filling, pressing gently to form a tight cylinder. Continue rolling until the entire sheet is rolled up, and press gently to secure.

Step 9

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

Step 10

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

Step 11

Serve the sushi rolls with soy sauce, pickled ginger, and wasabi on the side.

Nutrition Facts

Serving size	(1062.0g)

Amount per serving	% Daily Value*
Calories	556.5

Total Fat 5.2g	0%
Saturated Fat 0.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 3768.0mg	0%
Total Carbohydrate 117.4g	0%
Dietary Fiber 9.0g	0%
Total Sugars 20.2g
Protein 14.6g	0%

Vitamin D 0IU	0%
Calcium 488.6mg	0%
Iron 10.1mg	0%
Potassium 943.5mg	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: 8.1%

Protein: 10.2%

Carbs: 81.7%