Potato Half Broccoli 30g, only a small amount is needed, just break two halves with your hands
Corn quarter root Sushi seaweed Two slices
Table salt 0 .5g White sugar 2.5g
White vinegar 5g Salad Dressing A little
Plain water A little
How to make low-calorie corn, broccoli and potato sushi Illustration of how to make low-calorie corn, broccoli and potato sushi 1

Step 1

Make mashed potatoes: Wash, peel and dice the potatoes, wash off the surface starch with water, put it in a heat-resistant bowl, seal it with plastic wrap and put it in the microwave for 6 minutes Low-calorie corn, broccoli and potato sushi recipe 2

Step 2

Make mashed potatoes: After heating, the potatoes will smell fragrant and can be easily pierced with a fork. Low-calorie corn, broccoli and potato sushi recipe illustration 3

Step 3

Prepare sushi vinegar: 0.5g salt, 2.5g sugar, and 5g vinegar. Stir together evenly. Add to the hot mashed potatoes. Add cold boiled water while stirring until soft and grain-free. You can place it in a bowl in cold water to cool down.

Step 4

Mix the salad filling: blanch the corn and broccoli separately, (you can try heating them in a microwave) cut off the corn kernels, slice the broccoli into as many slices as possible, and mix into the salad dressing Low-calorie corn, broccoli and potato sushi recipe illustration 5

Step 5

Roll sushi: Spread the cooled mashed potatoes evenly on top of the seaweed Low-calorie corn, broccoli and potato sushi recipe illustration 6

Step 6

Roll sushi: Place corn kernels and broccoli evenly on top of the mashed potatoes. The broccoli must be placed horizontally, otherwise the seaweed will be broken. Low-calorie corn, broccoli and potato sushi recipe illustration 7

Step 7

Roll sushi: gently lift the edges of the sushi and roll it tightly Illustration of how to make low-calorie corn, broccoli and potato sushi 8

Step 8

Cut the roll and start! Cooking tips for low-calorie corn, broccoli and potato sushi