Easy Sushi Rolls
These Sushi Rolls provide 12g protein and 118 calories per serving, offering a lighter meal component or part of a larger macro setup. Batch-preps 5 servings with quick stovetop work, creating grab-and-eat portions that store throughout the week. Designed for lifters managing lower-calorie days or using this as a carb-forward side.
Ingredients
- •Rice, Sushi, White, Dry
- •Nori, Dried Seaweed Sheets
- •Cucumber
- •Avocado
- •Salmon(284g)
- •Sesame seeds
- •Soy Sauce, Low Sodium
Instructions
- 1It’s important to have all of your ingredients prepped and ready to go before you begin to assemble your rolls. (I especially recommend cooking the rice 1-2 hours ahead of time, so that it can cool to room temperature before assembling the rolls.)
- 2Lay a sheet of nori on a sushi mat* smooth-side-down, with the longer side of the nori facing you. Place a bowl of water nearby. Dip your fingers into the water (this will help the rice not to stick) and sprinkle approximately 1 cup of sushi rice evenly over the nori, leaving a 1-inch border open at the top. Using your fingers, gently but firmly press the rice onto the nori in an even layer, dipping your fingers back into the water as often as needed so that they do not stick. You want the rice to cover the nori as evenly as possible, all the way to the bottom, left and right edges of the sheet. (See photos above.)
- 3Place the fillings in long horizontal lines on top of the rice, layering the different fillings side by side instead of in one big pile. Sprinkle the toppings a pinch of sesame seeds, if desired.
- 4Lift up the bottom edge of the sushi mat and carefully fold it over the fillings until they are enclosed in a roll, yet still leaving the top 1-inch of the empty nori exposed. Use the sushi mat to squeeze the roll in as tightly as possible. (Although not too tight, as you don’t want all of the fillings to squish out!) Dip your fingers in the water bowl once more and use them to wet the remaining 1-inch of nori. Then use the sushi mat to finish rolling up the roll until it is completely enclosed. Give it a few extra squeezes all around so that it is nice and firmly-packed. Then transfer the entire roll to a cutting board. Repeat with the remaining ingredients to form about 5 sushi rolls.
- 5Using a very sharp knife, cut the each sushi roll into 8 equal(ish)-sized pieces. Transfer them to your serving plate.
- 6Drizzle the sushi with the spicy mayo and/or sprinkle with extra toasted sesame seeds.
- 7Serve immediately, along with pickled ginger, wasabi paste, and soy sauce for dipping. And enjoy!
Nutrition — Per Serving
118
calories
12g
protein
8g
fat
- Carbohydrates
- 0g
- Saturated fat
- 1.7g
- Sodium
- 34 mg
- Dietary fiber
- 0.0g
5 servings per batch · ~57g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein do Easy Sushi Rolls have per serving?
Each serving provides 12g of protein at 118 calories with 8g fat and 0g carbs. This is a zero-carb option relying entirely on protein and fat macros.
How long does Easy Sushi Rolls take to prep?
Quick prep status with 5 servings means you can batch prepare multiple rolls in one stovetop session. The portion-controlled format works well for meal prep boxes or on-the-go lunch options.
Is Easy Sushi Rolls good for fat loss?
At 118 calories and 12g protein per serving with zero carbs, sushi rolls work as a supplemental protein source or light lunch option during fat loss phases. The minimal carbohydrate content aligns with very strict carb restriction approaches.
