If you are a fan of sushi, you know just how delicious rolls can be. You probably also realize that some of those rolls can be extremely high in calories. Regardless if you eat one roll or ten (consider yourself bulking at that point), there are ways to keep the calories down so you are able to not only eat more yummy rolls, but also not have any regret when you finish off your last piece of your roll(s). With that being said, let’s take a peek at some healthy sushi recipes that you can consider during your next date night at home making your own sushi or some quality alone time enjoying some sushi while catching up on your favorite television shows. You’re going to love how simple these healthy sushi recipes are below!
- Keto Low Carb Sushi Rolls
Many people love sushi but not all the rice. Good news! You don’t need rice in order to enjoy a fantastic tasting roll. This keto low carb sushi roll uses only five ingredients and is rice-free. This low calorie and low carb roll is sure to be one of your favorite healthy sushi recipes.
- 4 oz. smoked salmon
- 1/4 large red pepper
- 1/2 medium cucumber (~8″ long)
- 1/2 medium avocado
- 20 sheets seaweed snacks (about 1/2 0.6 oz package)
- Wash the red pepper and cucumber.
- Take the cucumber and red pepper and cut it up into matchstick-like pieces. They should be about 0.25” wide and the same length as a sheet of the seaweed. Do the same with the avocado and salmon only make them slightly wider than 0.25”. When all said and done, you will need to cut 20 pieces of each.
- Make a line on a cutting board using five of your seaweed sheets. Fill a small bowl with cold water. Next, you will want to use one finger, dip it into the water, and then use it to wet the short edge on each of the sheets of seaweed. Grab the ingredients you already prepared and add one piece of avocado, red pepper, cucumber, and salmon at the dry end of the seaweed.
- Repeat step 3 for the remaining sheets of seaweed on your cutting board.
- Next, you will want to roll up each of your rolls starting with the side containing your ingredients and rolling it towards the edge you made wet. Press down at the end to allow the wet edge to seal your roll so it doesn’t come undone. Where you have made the seam, you will want to move the roll so that the seam is facing the cutting board surface to help it set and hold.
- Plate and enjoy!
Serving Size: 4 pieces
- Veggie Brown Rice Sushi
Looking for vegan-friendly healthy sushi recipes? I have you covered. This roll is loaded with healthy vegetables and is extremely satisfying. Whip it up at home and save the leftovers for up to two days – that is if you can resist not eating all of them. They’re delicious!
- 1 2/3 cups water
- 1 cup short grain brown rice, rinsed
- 3 Tbsp. rice wine vinegar
- 2 Tbsp. organic cane sugar
- 1/2 tsp. sea salt
- 4 sheets nori (dried seaweed)
- 1 roasted or fresh red bell pepper, sliced
- 1 cup thinly sliced carrots
- 1 cup thinly sliced cucumber
- 1 cup sprouts (Alfalfa)
- Grab yourself a medium-sized pot and bring water to a boil. Add in your rice, turn the heat down to low, cover, and let sit. You’re going to want to simmer the rice until the rice has absorbed the water and is tender. Drain any excess water that wasn’t absorbed.
- While your rice is cooking, in a separate pot on medium heat, combine your sugar, salt, and vinegar. Be sure to stir the contents frequently to ensure both the salt and sugar fully dissolve. Once completely dissolved, pour the contents into a container and place it in the refrigerator to cool.
- When the rice is done and excess water is drained, pour the mixture you placed in the refrigerator over the rice and stir it using a rubber spatula. Continue stirring until the rice absorbs the liquid you added and becomes somewhat sticky (rice should then feel dry, not wet).
- Wash your vegetables thoroughly. Then, cut them up into thin slices so they can be rolled easily without making the entire roll extremely thick.
- Using a sushi mat, place a sheet of nori. Fill a bowl with some cold water and set it next to your sushi mat. Dip your fingers in the water and grab some rice (the water will prevent the rice from sticking to your hands). Spread a very thin layer of rice over the sheet of nori.
- Next, add some of your vegetables to the bottom 3/4 of the sheet of rice you created (the area closest to you).
- Using your fingers, start rolling your roll together. Once you rolled up the area with your vegetables, roll your sushi mat over the roll to further form and set your sushi roll.
- Continue step 5 through 7 with the remaining ingredients to create more rolls (total of four).
- Using a sharp knife, cut up the roll(s) you wish to eat into pieces. Plate and enjoy!
Serving Size: 1 roll
- Healthy California Roll
One of the staples of just about every sushi restaurant you could visit is the California roll. Due to the popular demand, we had to find out how you can make this roll at home and add it to your healthy sushi recipes you can make anytime you wish. This roll is delicious and simple to make.
- 3 1/2 cups prepared sushi rice
- 1 avocado, sliced into strips
- 9 oz. crabmeat
- 1 hot house cucumber, seeds removed, julienned
- 8 sheets unseasoned nori
- 1 Tbsp. toasted sesame seeds
- Go ahead and get the prepared batch of your sushi rice (this simplifies the process of making your sushi and quickens the prep time).
- Grab your bamboo sushi rolling mat. Next, fill a small bowl with cold water.
- Take your piece of nori and split it in half so you have two pieces.
- Remove one of the pieces of nori so you only have one remaining on your bamboo rolling mat. Move the piece of nori to the bottom of the bamboo rolling mat but leave about an inch of room at the bottom.
- Wet your fingers by dipping them in the bowl of water and place a thin layer of your prepared sushi rice on top of the nori.
- Grab your toasted sesame seeds and gently sprinkle them on top of your sushi rice you just spread out. Then, completely flip the nori and rice over so that the rice is now flat against the mat.
- Starting at the edge closest to you, place some cucumber on top of the nori. Be sure to not place too much of your ingredients on top of the nori or the roll will not seal. Next, put down your avocado, and then finish it off continuing to move away from you with the crabmeat.
- Time to roll. Use your thumbs and lift the bamboo rolling mat so that the mat and rice move overtop of your roll ingredients. Use your other fingers to hold the roll ingredients so they do not move or shift while you start the rolling process. Continue rolling until you reach the end of the nori and the roll is completely rolled and firmly press the mat to compress your roll and ensure the rice and contents do not come apart. You will need to move the bamboo rolling mat as you progress otherwise you’ll be rolling the mat into your sushi rice.
- Cut the roll into slices with a sharp knife. Plate and eat!
Serving Size: 1 roll