Sugar-Free Classic Maki Roll

Enjoy a wholesome twist on your sushi favorites with this Sugar-Free Classic Maki Roll recipe! Perfectly seasoned sushi rice—prepared without added sugar—forms the foundation for these delightful rolls, which are filled with fresh, vibrant vegetables like cucumber, carrot, and creamy avocado, alongside tender imitation crab sticks. This recipe keeps things light and flavorful, using a touch of rice vinegar and salt to enhance the rice's natural taste. Rolled in nutrient-rich nori sheets and served with a kick of wasabi and optional soy sauce, these maki rolls are both delicious and customizable. With a prep time of under an hour, they’re an ideal choice for healthy, homemade sushi nights!

Nutriscore Rating: 69/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 3 tablespoons Rice vinegar
• 0.5 teaspoon Salt
• 4 pieces Nori sheets
• 1 small Cucumber
• 1 small Carrot
• 1 medium Avocado
• 8 pieces Imitation crab sticks
• 1 teaspoon Wasabi
• 0 for serving (optional) Soy sauce

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear, then combine it with 1.25 cups of water in a medium saucepan.

Step 2

Bring the rice and water to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes.

Step 3

Remove the saucepan from the heat and let it sit, covered, for an additional 10 minutes to allow the rice to absorb any remaining moisture.

Step 4

In a small bowl, dissolve 0.5 teaspoon of salt in 3 tablespoons of rice vinegar.

Step 5

Gently spread the cooked rice on a large baking sheet and evenly sprinkle it with the vinegar mixture. Use a paddle or spatula to fold the vinegar into the rice without mashing it, then allow it to cool to room temperature.

Step 6

Peel and julienne the cucumber and carrot into thin strips. Slice the avocado in half, remove the pit, peel, and slice it into thin strips.

Step 7

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

Step 8

Wet your hands with water to prevent sticking, and evenly spread a thin layer of sushi rice over the nori, leaving a 1-inch margin at the top edge.

Step 9

Arrange a few strips of cucumber, carrot, avocado, and 2 pieces of imitation crab sticks horizontally across the rice about 1 inch from the bottom edge.

Step 10

Using the bamboo mat, roll the nori over the filling tightly, tucking the mat to help form the roll and pressing gently. Moisten the top edge of the nori with a bit of water to seal the roll.

Step 11

Repeat the rolling process with the remaining nori sheets and fillings.

Step 12

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

Step 13

Serve the maki rolls immediately with wasabi and soy sauce on the side, if desired.

Nutrition Facts

Serving size	(1082.4g)

Amount per serving	% Daily Value*
Calories	799.0

Total Fat 25.5g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 44.8mg	0%
Sodium 3144.6mg	0%
Total Carbohydrate 120.7g	0%
Dietary Fiber 15.3g	0%
Total Sugars 18.4g
Protein 27.9g	0%

Vitamin D 0IU	0%
Calcium 146.7mg	0%
Iron 4.4mg	0%
Potassium 1539.1mg	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: 27.9%

Protein: 13.5%

Carbs: 58.6%