Low Carb Veggie Delight Sushi

Are you sticking to a vegetarian diet? Perhaps you’re partaking in Meatless Monday? This vegetarian sushi makes for a lovely lunch. There is plenty of crispy veggies to satiate you, and a few slices of avocado add some healthy fats to your day as well. At your discretion, you can dip your veggie sushi in soy sauce, spicy mayo, or add sesame seeds or grated ginger for a pop of extra flavor!

Jessica L.

Net Carbs

7 g
Fiber

5.1 g
Total Carbs

12.3 g
Protein

2.7 g
Fats

3.6 g

81 cals

Quantity

Serving Size

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Red Bell Peppers, Raw

1-½ ounce
Carrots

1 ounce
Cucumber

3-⅛ ounce
Nori Seaweed Sheets by Sushi Chef

1 sheet
Hass Avocado

¾ ounce

Step 1

Prepare the bell pepper and carrot by slicing them into thin “julienne” pieces. The thinner the better!
Step 2

Prepare the cucumber by taking a vegetable peeler to a cleaned cucumber. Peel flat, wide pieces without any seeds until you have the amount required for the recipe. Dry off the cucumber slices in a paper towel to absorb extra moisture. Then, lay the cucumber slices on a clean, flat surface, having them overlap each other slightly. This will serve as the outside of the sushi roll.
Step 3

Next, lay the sheet of Nori over the cucumber. The Nori and cucumber layers should be of the same width. Then, arrange the bell pepper and carrot slices along the edge of the Nori that is closest to you, as pictured.
Step 4

Use your fingers to gently roll the sushi. Create a tight roll for easier slicing. One rolled, use a sharp knife to slice 5-6 pieces.
Step 5

FInally, slice 5-6 very thin slices of avocado. Top off each sushi piece with an avocado slice.
Step 6

Enjoy!

Low Carb Veggie Delight Sushi

Ingredients

Recipe Steps

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