Low Sodium Avocado and Crab Sushi Roll

Delight in the fresh flavors of this Low Sodium Avocado and Crab Sushi Roll, a perfect fusion of creamy avocado, succulent crab meat, and crisp cucumber wrapped in velvety sushi rice and nori sheets. Designed for those seeking a healthier twist on traditional sushi, this recipe keeps things light by using low sodium options, including soy sauce and canned crab for convenience. With just 20 minutes of prep time and simple rolling techniques, it’s an approachable way to enjoy homemade sushi that’s as fun to make as it is to eat. Whether you’re hosting a crowd or treating yourself, these rolls make for a nutritious, low-sodium indulgence complete with optional pickled ginger for added flair.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 4 ounces Crab meat (preferably fresh or low sodium canned)
• 1 piece Medium avocado
• 4 pieces Nori sheets
• 0.5 piece Cucumber
• 2 tablespoons Low sodium soy sauce
• 0 Optional pickled ginger (for serving)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear.

Step 2

In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium heat.

Step 3

Once boiling, cover the saucepan, reduce heat to low, and simmer for 15 minutes or until the water is absorbed.

Step 4

Remove the saucepan from heat and let it sit, covered, for another 10 minutes.

Step 5

In a small bowl, mix rice vinegar and sugar until the sugar dissolves.

Step 6

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula. Let the rice cool to room temperature.

Step 7

While the rice cools, slice the avocado in half, remove the pit, and cut into thin slices.

Step 8

Peel the cucumber and slice it into thin, long strips.

Step 9

If using fresh crab, ensure it is cooked and shredded. If using canned crab, drain and pat dry with paper towels.

Step 10

Lay a bamboo sushi mat on a flat surface and place a nori sheet, shiny side down, on top.

Step 11

Wet your hands with water and spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.

Step 12

Place strips of cucumber, crab meat, and avocado slices along the bottom edge of the rice.

Step 13

Lift the edge of the bamboo mat closest to you and begin to roll the sushi tightly, tucking the ingredients in as you go. Use the mat to shape a firm roll.

Step 14

Seal the roll by wetting the top border of nori with water and pressing to close.

Step 15

Use a sharp knife to cut the roll into 6-8 pieces. Repeat the process with the remaining ingredients to make additional rolls.

Step 16

Serve the sushi rolls with low sodium soy sauce and optional pickled ginger on the side.

Nutrition Facts

Serving size	(829.4g)

Amount per serving	% Daily Value*
Calories	472.0

Total Fat 3.0g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 60.0mg	0%
Sodium 1697.7mg	0%
Total Carbohydrate 76.5g	0%
Dietary Fiber 3.8g	0%
Total Sugars 6.9g
Protein 34.0g	0%

Vitamin D 0IU	0%
Calcium 199.8mg	0%
Iron 3.8mg	0%
Potassium 953.4mg	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: 5.8%

Protein: 29.0%

Carbs: 65.2%