Heart-Healthy Cucumber Sushi Roll

Elevate your sushi game with these Heart-Healthy Cucumber Sushi Rolls—an irresistible blend of wholesome ingredients and vibrant flavors. Crafted with nutrient-packed short-grain brown rice seasoned with rice vinegar and mirin, these rolls are filled with crisp cucumber, creamy avocado, sweet julienned carrots, and tender shrimp, all wrapped in nutrient-rich seaweed sheets. Perfectly balanced in taste and texture, these sushi rolls are sprinkled with toasted sesame seeds for added crunch and served with low-sodium soy sauce for a guilt-free dipping option. Whether you're looking for a light dinner or an impressive appetizer, this recipe is a delightful way to enjoy sushi while prioritizing heart health.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 cup Short-grain brown rice
• 2 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Mirin
• 0.5 teaspoon Salt
• 4 sheets Seaweed sheets (nori)
• 1 large Cucumber
• 1 Avocado
• 1 medium Carrot
• 8 pieces Cooked and peeled shrimp
• 2 tablespoons Low-sodium soy sauce
• 2 tablespoons Toasted sesame seeds

Directions

Step 1

Rinse the brown rice under cold water until the water runs clear. This will help remove excess starch and promote separate grains.

Step 2

Combine the rinsed rice and 2 cups of water in a medium saucepan. Bring it to a boil over high heat, then reduce the heat to low, cover, and let it simmer for about 35-40 minutes or until the rice is tender and the water is absorbed.

Step 3

Once cooked, transfer the rice to a large bowl and let it cool slightly. Stir in the rice vinegar, mirin, and salt. Mix well to combine. Allow the rice to cool to room temperature.

Step 4

Peel and cut the cucumber into long, thin strips. Peel and slice the avocado, removing its pit, and then cut it into thin slices. Peel and julienne the carrot into thin matchstick-like pieces.

Step 5

Place a bamboo sushi mat on a clean surface and cover it with a piece of plastic wrap to prevent sticking.

Step 6

Lay one sheet of nori, shiny side down, on the plastic-covered mat.

Step 7

Wet your hands with water to prevent sticking. Spread about 3/4 cup of the prepared rice evenly over the nori, leaving a 1-inch border at the top edge.

Step 8

Arrange a few strips of cucumber, a couple of slices of avocado, and a few pieces of carrot horizontally across the rice, about 1 inch from the bottom edge. Add two shrimp along the line of vegetables.

Step 9

Lift the edge of the mat closest to you and begin rolling the sushi away from you, using the mat to shape it into a tight cylinder. Press gently but firmly to shape the roll. Wet the edge of the nori with a little water to seal the roll.

Step 10

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

Step 11

Using a sharp knife dipped in water, slice each roll into six even pieces. Be careful to slice with a back-and-forth motion, cleaning the knife in between cuts, to ensure clean slices.

Step 12

Sprinkle toasted sesame seeds over the top of each roll for added flavor and texture.

Step 13

Serve the sushi rolls with low-sodium soy sauce for dipping.

Nutrition Facts

Serving size	1466.3 grams (1466.3g)

Amount per serving	% Daily Value*
Calories	774

Total Fat 32.00g	41%
Saturated Fat 4.80g	24%
Polyunsaturated Fat 2.90g
Cholesterol 156mg	52%
Sodium 2515mg	109%
Total Carbohydrate 94.30g	34%
Dietary Fiber 19.80g	71%
Total Sugars 18.20g
Protein 38.20g	76%

Vitamin D 0IU	0%
Calcium 319mg	25%
Iron 7mg	37%
Potassium 1964mg	42%

*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: 35.2%

Protein: 18.7%

Carbs: 46.1%