Low Sodium Avocado and Fish Roe Sushi Roll

Elevate your sushi game with this *Low Sodium Avocado and Fish Roe Sushi Roll*—a healthier twist on a Japanese classic. Bursting with creamy avocado, crisp cucumber, and the delicate pop of low-sodium fish roe, this recipe strikes the perfect balance between flavor and nutrition. The sushi rice is lightly seasoned with rice vinegar and sugar, creating a subtle tanginess that complements the vibrant fillings. Rolled in nutrient-rich nori and crafted using simple, fresh ingredients, this elegant dish comes together in under an hour. Perfect as a light lunch, appetizer, or dinner party centerpiece, these homemade sushi rolls deliver gourmet taste without excessive salt. Pair with optional low-sodium soy sauce for dipping, and enjoy sushi night with a wholesome twist!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup (uncooked) Sushi Rice
• 1.25 cups Water
• 2 tablespoons Rice Vinegar
• 1 tablespoon Sugar
• 4 sheets Nori Sheets
• 1 large Avocado
• 0.5 cup Low-sodium Fish Roe (Tobiko or Masago)
• 1 medium Cucumber
• 0 (optional, for serving) Low-sodium Soy Sauce

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This can take 3-4 washes to remove the excess starch.

Step 2

Combine the rinsed rice and water in a rice cooker. Cook according to the rice cooker instructions or until the rice is fully cooked.

Step 3

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

Step 4

Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a wooden spoon. Use a cutting motion to avoid mashing the rice. Allow it to cool to room temperature.

Step 5

Peel the avocado, remove the seed, and slice it into thin strips.

Step 6

Cut the cucumber into thin strips similar in size to the avocado.

Step 7

Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap on top. Place a sheet of nori on the plastic wrap with the shiny side down.

Step 8

Spread about 3/4 cup of the prepared rice over the nori, leaving a 1-inch border at the top edge.

Step 9

Arrange slices of avocado, cucumber, and a tablespoon of low-sodium fish roe across the center of the rice.

Step 10

Using the bamboo mat, carefully roll the sushi tightly starting from the side with the fillings. Apply gentle pressure to ensure the roll holds together.

Step 11

Once rolled, use a sharp knife to slice the sushi roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to prevent sticking.

Step 12

Repeat the process with the remaining ingredients to make additional rolls.

Step 13

Serve the sushi rolls immediately with optional low-sodium soy sauce on the side for dipping.

Nutrition Facts

Serving size	(957.4g)

Amount per serving	% Daily Value*
Calories	715.5

Total Fat 30.6g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 633.9mg	0%
Total Carbohydrate 102.9g	0%
Dietary Fiber 17.2g	0%
Total Sugars 17.2g
Protein 14.7g	0%

Vitamin D 0IU	0%
Calcium 100.9mg	0%
Iron 4.1mg	0%
Potassium 1538.9mg	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: 36.9%

Protein: 7.9%

Carbs: 55.2%