Sushi is super tasty but can be easy to overdo with the mixture of carbs (from rice) and fat (from mayo and oil). This vegetarian rice-less sushi provides all the nutritious elements of the sushi you love with less carbs and fat.
Tofu adds protein along with vitamin B5, choline, calcium, copper, iron, magnesium, manganese, phosphorus, selenium and zinc. The cabbage and carrot add vitamins A, C and K1, while the avocado provides energy in the form of monounsaturated fat.
Scorecard
- Diet Quality Score = 73%
- Satiety Index Score = 70%
- Protein % = 28%
- P:E ratio = 0.7
Macros
One serving provides 238 calories, 17 g protein, 15 g fat and 8 g net carbs.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 1 (makes six pieces)
- 1 sheet of nori sushi seaweed
- 100 g (3.5 oz) cabbage finely shredded
- 100 g (3.5 oz) tofu, pan-fried (use firm tofu for low FODMAP)
- 1 carrot stick
- 1/4 avocado, sliced
Directions
- Put the nori sheet down on a bamboo roller or paper towel. Spread the cabbage over the nori sheet, leaving about 3 cm of space at the top and bottom.
- Next, layer the tofu, carrot and avocado on top of the cabbage at one end of the roller.
- Roll sushi tightly using the bamboo roller or paper towel.
- Use a sharp knife to slice up the roll into 2 cm rounds.
- Serve with a dipping bowl of tamari sauce or coconut aminos. Add pickled ginger, wasabi, or spicy mayo to your liking.
More
- Want more amazing recipes like this that focus on satiety (feeling fuller for longer with less calories/energy) and the critical nutrients you’re probably missing? Check out our NutriBooster recipe books (including free recipe samples).
- If you want to finally lose excess weight without hunger using a guided program, including personalised personalised satiety reports, check out the Macros Masterclass.
