If you love sushi, but have never made it because you were intimidated or didn’t know how, then this recipe will be just perfect for you! As with anything, the more that you practice, the better you will get at it. The first time I made a sushi roll on my own, it certainly was not as pretty as the ones that I had made thereafter. So, give it a try, and I’m sure you will absolutely come to love it! Be creative as you master this task and start to incorporate your favorite types of protein, veggies, spices, etc. Have fun with it and enjoy!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
LOW-FAT SUSHI ROLL
Ingredients
3/4 cup sushi rice (you can use white rice if you can’t find sushi rice)
1 cup + 2 TB water
2 TB rice wine vinegar
4 tsp. sugar (to help rice bind)
pinch salt
4 nori sheets (dried, roasted seaweed)
4 oz. raw, fresh sushi-grade fish (salmon, yellowtail, tuna)
1 oz. roe fish eggs (optional)
1/2 cucumber, deseeded and sliced very thin lengthwise
pickled ginger, soy sauce, wasabi (to serve, optional)
How to Prepare
1. Prepare rice according to package ingredients, using 3/4 cup of rice and 1 cup + 2 TB of water.
2. While the rice is cooking, add vinegar, sugar and salt to a small saucepan and heat over medium heat, stirring occasionally until sugar and salt are dissolved. Pour into a small mug and cool in fridge until rice is ready.
3. Once the rice is done, remove from heat and add the cooled vinegar mixture. Stir gently with a fork just until the rice absorbs the mixture and it becomes sticky (avoid over mixing). Set aside.
4. Now the fun part! Grab a dish towel and fold it over into a rectangle shape and place it on a flat surface. Top with a piece of plastic wrap, then with 2 sheets of nori lying side by side (shiny side down). Dip your hands in water to avoid sticking and spread/press a very thin layer of rice all over the nori, leaving a slight border around the edges (making sure it’s not too thick or your roll will not roll properly).
5. Next, arrange 1 TB of the roe lengthwise along one edge of the rice. On top, put a thin layer of the sliced cucumber. Finally layer 2 oz. of the raw fish on top of the cucumber.
6. Start to roll the nori and rice over with your fingers just until the mixture is covered, then roll over the plastic wrap and towel, using it to form and compress the roll. Continue until it is all the way rolled up.
7. Repeat this process for the second roll using the remaining ingredients.
8. Using a sharp knife, slice each roll into 4 pieces.
9. Serve immediately with pickled ginger, soy sauce and wasabi (optional). NOTE: If you do not eat right away, wrap in plastic wrap until serving.
NUTRITION DATA
Per roll (recipe makes 2): 370 calories, 23 grams protein, 60 grams carbohydrates (0.0 grams fiber), 4 grams fat
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.
