Low Sodium Baked Sushi

Transform your sushi night with this irresistible Low Sodium Baked Sushi recipe, a flavorful twist on traditional sushi that's perfect for health-conscious foodies. Featuring tender layers of seasoned sushi rice, creamy avocado, crisp cucumber, and a rich, reduced-sodium imitation crab mixture, this dish delivers all the umami goodness without excess salt. The whole creation is baked to perfection, creating a warm, satisfying sushi casserole topped with toasted sesame seeds and fresh green onions. Serve it with low sodium soy sauce for dipping to complete the experience. Ready in just 1 hour, this crowd-pleasing, heart-healthy recipe is ideal for family dinners, potlucks, or a unique appetizer that’s sure to impress.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 3 tablespoons Rice vinegar
• 2 tablespoons Sugar
• 8 ounces Reduced sodium imitation crab meat
• 0.5 cup Low sodium mayonnaise
• 1 Avocado
• 0.5 Cucumber
• 2 Nori sheets (seaweed)
• 2 tablespoons Toasted sesame seeds
• 0.5 cup Low sodium soy sauce
• 2 Green onions

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

In a pot, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook for about 20 minutes, or until the rice is tender.

Step 3

While the rice is cooking, in a small saucepan, combine the rice vinegar and sugar. Warm over low heat until the sugar is dissolved, then remove from heat.

Step 4

Transfer the cooked rice to a large glass or wooden bowl and gradually fold the vinegar mixture into the rice, using a wooden spoon or rice paddle.

Step 5

Preheat the oven to 350°F (175°C).

Step 6

Chop the reduced sodium imitation crab meat into small pieces and transfer to a mixing bowl. Mix with the low sodium mayonnaise until well combined.

Step 7

Peel and thinly slice the avocado, and peel and julienne the cucumber.

Step 8

Cut the nori sheets into strips or small squares and set aside.

Step 9

In a baking dish, spread half of the seasoned sushi rice evenly across the bottom. Layer the nori strips over the rice, followed by an even layer of the imitation crab mixture.

Step 10

Arrange the avocado and cucumber slices over the crab mixture. Cover with the remaining half of the sushi rice and sprinkle toasted sesame seeds on top.

Step 11

Bake in the preheated oven for 15 minutes or until heated through.

Step 12

While the sushi is baking, thinly slice the green onions for garnish.

Step 13

Remove the baked sushi from the oven. Garnish with sliced green onions and serve warm with low sodium soy sauce on the side for dipping.

Nutrition Facts

Serving size	(1797.2g)

Amount per serving	% Daily Value*
Calories	2105.7

Total Fat 118.6g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 84.7mg	0%
Sodium 5387.8mg	0%
Total Carbohydrate 215.9g	0%
Dietary Fiber 16.4g	0%
Total Sugars 42.9g
Protein 47.7g	0%

Vitamin D 0IU	0%
Calcium 329.5mg	0%
Iron 8.5mg	0%
Potassium 1951.2mg	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: 50.3%

Protein: 9.0%

Carbs: 40.7%