Heart-Healthy Fish Roe Sushi

Dive into a world of vibrant flavors and wholesome nutrition with this Heart-Healthy Fish Roe Sushi recipe. Perfect for sushi enthusiasts looking to enjoy a guilt-free indulgence, this dish combines nutrient-rich sushi rice lightly seasoned with rice vinegar for a tangy kick, crisp cucumber, creamy avocado, and the star ingredient—delicate fish roe, such as salmon roe or tobiko. Wrapped in nori sheets, these sushi rolls are a stunning balance of texture and taste while being lower in sodium thanks to the use of low-sodium soy sauce. Ready in under an hour, this recipe is a fantastic option for a light yet satisfying meal, packed with omega-3s and heart-friendly ingredients. Serve with a touch of wasabi, pickled ginger, and soy sauce for a truly authentic experience. Whether as an appetizer or a main course, these vibrant sushi rolls are as visually stunning as they are delicious.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 4 sheets Nori seaweed sheets
• 100 grams Fish roe (such as salmon roe or tobiko)
• 1 small Cucumber
• 1 medium Avocado
• 4 tablespoons Low-sodium soy sauce
• 50 grams Pickled ginger
• 1 teaspoon Wasabi paste

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Drain well.

Step 2

In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes.

Step 3

Remove the saucepan from heat and let it rest, covered, for an additional 10 minutes.

Step 4

In a small bowl, mix rice vinegar, sugar, and salt until dissolved.

Step 5

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spoon. Allow the rice to cool to room temperature.

Step 6

While the rice is cooling, peel the cucumber and cut it into thin strips. Slice the avocado into similar sized strips.

Step 7

Place a sheet of nori on a bamboo sushi rolling mat with the shiny side down.

Step 8

Wet your hands with water, then take a handful of rice and spread it evenly over the nori, leaving a 1-inch border at the top.

Step 9

Arrange the fish roe, cucumber, and avocado in a line along the bottom edge of the rice.

Step 10

Lift the edge of the mat closest to you, and roll it over the filling, pressing gently to form a tight cylinder.

Step 11

Continue rolling until the seam is sealed. Use a little water if needed to seal the edge of the nori.

Step 12

Repeat the process with the remaining ingredients.

Step 13

With a sharp knife, slice each roll into 6-8 pieces, wiping the knife with a wet cloth between cuts to prevent sticking.

Step 14

Serve the sushi rolls with low-sodium soy sauce, pickled ginger, and a small amount of wasabi on the side.

Nutrition Facts

Serving size	996.3 grams (996.3g)

Amount per serving	% Daily Value*
Calories	769

Total Fat 30.10g	39%
Saturated Fat 5.50g	28%
Polyunsaturated Fat 3.00g
Cholesterol 67mg	22%
Sodium 5489mg	239%
Total Carbohydrate 95.90g	35%
Dietary Fiber 13.70g	49%
Total Sugars 7.60g
Protein 32.00g	64%

Vitamin D 133IU	667%
Calcium 178mg	14%
Iron 6mg	36%
Potassium 1110mg	24%

*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: 34.6%

Protein: 16.4%

Carbs: 49.0%