Japanese · Lunch
Cucumber Rice Rolls (Low-Calorie)
Cool cucumber-wrapped sushi rice rolls filled with avocado, carrot and pickled daikon, finished with rice vinegar seasoning. Sliced into rounds and served with tamari for dipping, this vegan dish stays crisp and fresh under 300 calories per serving.
$3
25 minsPrep
15 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
308Calories
6.8gProtein
7.2gFat
56.8gCarbs
9.2gSugar
9gFiber
785mgSodium
0mgChol
1.2gSat Fat
826mgPotassium
73mgCalcium
2.1mgIron
0mcgVitamin B12
18.7mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Peel the cucumber lengthwise into thin ribbons using a vegetable peeler, discarding the seedy core, until you have 8 to 10 wide ribbons.
2
Prep
Julienne the carrot and daikon into matchsticks, then toss the daikon with 1 tsp rice vinegar in a small bowl.
3
Chill
Let the daikon sit in the vinegar at room temperature for 10 minutes until slightly softened.
4
Prep
Stir 2 tsp rice vinegar and salt into the warm sushi rice until the grains look glossy.
5
Build
Lay 2 to 3 cucumber ribbons flat and overlapping on a board. Spoon a thin line of seasoned rice across one end.
6
Build
Top with avocado, carrot, and drained pickled daikon. Roll the cucumber ribbons tightly around the filling by hand.
7
Finish
Slice the roll into 4 to 5 rounds with a sharp knife, wiping the blade between cuts.
8
Plate
Arrange the rounds cut-side up on a plate, scatter with toasted sesame seeds, and serve with tamari.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g cooked sushi rice
- 22 medium cucumber
- 4 tsp4 tsp rice vinegar
- 11 small avocado
- 4 tbsp4 tbsp carrot
- 4 tbsp4 tbsp daikon
- 1 tsp1 tsp toasted sesame seeds
- 2 tbsp2 tbsp tamari, for dipping
- 1/2 tsp1/2 tsp salt
