Sugar-Free Seaweed Salad Sushi

Dive into the fresh, vibrant flavors of Sugar-Free Seaweed Salad Sushi—a perfect blend of health and indulgence. Packed with nutrient-rich nori sheets, creamy avocado, crisp cucumber, sweet carrot, and tangy, ready-to-eat seaweed salad, these sushi rolls masterfully combine texture and taste without any added sugar. The subtle seasoning of rice vinegar and a sprinkle of toasted sesame seeds elevate the naturally balanced flavors of this homemade sushi. With easy-to-follow steps, it’s a breeze to roll these elegant sushi bites, whether you're a novice or seasoned chef. Serve them with optional soy sauce, pickled ginger, or wasabi for a customizable touch of heat and tang. Ideal for light lunches, party platters, or healthy snacks, this sugar-free sushi recipe offers a guilt-free indulgence that's both wholesome and satisfying.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Nori sheets
• 2 cups Sushi rice
• 2.5 cups Water
• 2 tablespoons Rice vinegar
• 0.5 teaspoon Salt
• 1 medium Avocado
• 0.5 medium English cucumber
• 1 medium Carrot
• 1 cup Ready-to-eat seaweed salad
• 2 tablespoons Toasted sesame seeds
• 0 optional Soy sauce
• 0 optional Pickled ginger
• 0 optional Wasabi

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch for a balanced rice texture.

Step 2

In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, until the water is fully absorbed.

Step 3

Remove the saucepan from the heat and let the rice sit, covered, for an additional 10 minutes to fully steam.

Step 4

Transfer the cooked rice to a large mixing bowl. Gently fold in the rice vinegar and salt. Allow the rice to cool to room temperature.

Step 5

While the rice cools, prepare the vegetables. Peel the carrot and cut it into thin matchsticks. Slice the cucumber into similar thin matchsticks, leaving the skin on for texture. Slice the avocado in half, remove the pit, and scoop out thin slices.

Step 6

Lay a bamboo sushi rolling mat on a flat surface. Place a sheet of nori, shiny side down, on the mat.

Step 7

Using damp hands, spread an even layer of sushi rice over the nori sheet, leaving a 1-inch border at the top edge to seal the roll.

Step 8

Arrange a thin layer of seaweed salad on top of the rice, closest to you. Add a few slices of avocado, cucumber sticks, and carrot matchsticks.

Step 9

To roll the sushi, lift the edge of the mat closest to you and begin rolling tightly, applying gentle pressure to keep the ingredients together until you reach the border.

Step 10

Use a bit of water to moisten the top border of the nori sheet, sealing the roll completely.

Step 11

Sprinkle toasted sesame seeds along the outer layer of rice to enhance flavor and presentation.

Step 12

Use a sharp, damp knife to slice the sushi roll into 8 even pieces. Repeat the process with the remaining ingredients to form more rolls.

Step 13

Serve the sushi rolls with optional soy sauce, pickled ginger, and wasabi on the side for extra flavor.

Nutrition Facts

Serving size	(1673.1g)

Amount per serving	% Daily Value*
Calories	1147.9

Total Fat 36.8g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2864.6mg	0%
Total Carbohydrate 186.7g	0%
Dietary Fiber 27.0g	0%
Total Sugars 22.2g
Protein 26.0g	0%

Vitamin D 0IU	0%
Calcium 662.4mg	0%
Iron 11.7mg	0%
Potassium 2360.9mg	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: 28.0%

Protein: 8.8%

Carbs: 63.2%