Low Sodium California Maki

Savor the fresh, vibrant flavors of this Low Sodium California Maki, a delightful twist on a classic sushi roll that's perfect for health-conscious sushi lovers. This easy-to-make recipe features fluffy sushi rice seasoned with a low-sodium rice vinegar blend, wrapped around creamy avocado, crisp cucumber, and savory imitation crab, all encased in a sheet of toasted nori. A sprinkle of toasted sesame seeds adds a nutty crunch, while the reduced-sodium soy sauce ensures all the flavor with none of the guilt. Ideal for lunch, snacks, or sushi night at home, this California maki is both nutritious and satisfying. The step-by-step rolling technique makes it approachable for beginners, and each roll is a feast for both the taste buds and the eyes.

Nutriscore Rating: 71/100

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 tablespoon sugar
• 1 tablespoon low sodium soy sauce
• 4 nori sheets
• 8 sticks imitation crab sticks
• 1 ripe avocado
• 1 cucumber
• 2 tablespoons toasted sesame seeds

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or a medium saucepan. Cook according to the rice cooker's instructions or bring to a boil, then reduce to a simmer, cover, and cook for 18 minutes. Remove from heat and let it stand, covered, for 10 minutes.

Step 2

While the rice is cooking, combine rice vinegar, sugar, and low sodium soy sauce in a small microwave-safe bowl. Heat in the microwave for 20-30 seconds until the sugar is dissolved, stirring to combine.

Step 3

Spread the cooked rice onto a baking sheet and sprinkle the vinegar mixture over the rice. Gently fold the rice with a wooden spoon or rice paddle to mix well. Let the rice cool to room temperature.

Step 4

Prepare the fillings by cutting the avocado in half, removing the pit, and slicing the flesh into thin strips. Peel the cucumber, remove the seeds, and cut into thin julienne strips.

Step 5

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

Step 6

Wet your hands with water to prevent sticking and spread about 3/4 cup of the seasoned rice over the nori sheet, leaving a 1-inch border at the top edge.

Step 7

Sprinkle a small amount of toasted sesame seeds evenly over the rice.

Step 8

Arrange two imitation crab sticks, a few avocado slices, and cucumber strips horizontally across the middle of the rice.

Step 9

Lift the edge of the sushi mat closest to you and begin rolling it over the filling, applying gentle pressure to shape and tighten the roll while rolling away from you.

Step 10

Continue rolling the sushi mat until the maki is completely rolled. Use a few grains of rice or water to seal the edge of the nori.

Step 11

Transfer the roll to a cutting board and use a sharp knife to cut it into 6 even pieces.

Step 12

Repeat with the remaining ingredients to make 3 more rolls.

Step 13

Serve the Low Sodium California Maki with additional low sodium soy sauce on the side for dipping if desired.

Nutrition Facts

Serving size	(1096.0g)

Amount per serving	% Daily Value*
Calories	918.5

Total Fat 32.2g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 44.8mg	0%
Sodium 2308.0mg	0%
Total Carbohydrate 133.5g	0%
Dietary Fiber 15.3g	0%
Total Sugars 29.0g
Protein 30.9g	0%

Vitamin D 0IU	0%
Calcium 269.5mg	0%
Iron 6.4mg	0%
Potassium 1566.2mg	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: 30.6%

Protein: 13.0%

Carbs: 56.4%