Heart-Healthy Salmon and Cucumber Sushi Roll

Elevate your sushi night with these Heart-Healthy Salmon and Cucumber Sushi Rolls, a light and nutritious option bursting with fresh flavors. This homemade sushi recipe features tender, sushi-grade salmon and crisp cucumber matchsticks wrapped in flavorful nori with perfectly seasoned sushi rice—made with a delicate blend of rice vinegar, sugar, and salt for just the right touch of tang. Crafted with heart health in mind, this recipe skips unnecessary sodium by pairing your rolls with low-sodium soy sauce and adds a kick of flavor with wasabi paste and pickled ginger. Ideal for sushi enthusiasts and health-conscious eaters alike, these rolls are surprisingly simple to prepare with a bamboo mat and make a stunning, wholesome meal or appetizer. Ready in under an hour, this sushi recipe will satiate your cravings while supporting your wellness goals!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 0.5 teaspoons salt
• 4 ounces fresh salmon, sushi-grade
• 1 medium cucumber
• 4 sheets nori sheets
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon wasabi paste
• 2 tablespoons pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear, draining thoroughly.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for an additional 10 minutes.

Step 3

While the rice is cooking, in a small bowl, mix rice vinegar, sugar, and salt until dissolved. Set aside.

Step 4

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a spatula, ensuring the rice doesn't become mushy. Let it cool to room temperature.

Step 5

Slice the sushi-grade salmon into long, thin strips, roughly 1/2-inch wide.

Step 6

Peel and cut the cucumber into thin matchsticks, approximately the same length as the salmon strips.

Step 7

Place a bamboo sushi mat on a clean surface and lay a sheet of nori on top, shiny side down.

Step 8

With dampened fingers, spread about 1/4 of the prepared sushi rice evenly onto the nori, leaving a 1-inch margin at the top edge of the nori.

Step 9

Arrange a strip of salmon and several cucumber matchsticks horizontally across the center of the rice.

Step 10

Using the sushi mat, carefully lift the edge closest to you and roll the nori over the filling, pressing gently but firmly to shape the sushi roll. Continue rolling until you reach the rice-free edge, moistening the edge with water to seal the roll.

Step 11

Repeat the process with the remaining ingredients to make three more rolls.

Step 12

Using a sharp knife, cut each roll into 6 even pieces, wiping the blade clean with a damp cloth between cuts to prevent sticking.

Step 13

Serve the sushi rolls with low-sodium soy sauce, wasabi paste, and pickled ginger on the side.

Nutrition Facts

Serving size	(915.7g)

Amount per serving	% Daily Value*
Calories	629.3

Total Fat 17.0g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 62.4mg	0%
Sodium 2819.3mg	0%
Total Carbohydrate 82.4g	0%
Dietary Fiber 4.9g	0%
Total Sugars 8.2g
Protein 36.1g	0%

Vitamin D 596.5IU	0%
Calcium 111.4mg	0%
Iron 4.1mg	0%
Potassium 1000.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.4%

Protein: 23.0%

Carbs: 52.6%