Low Sodium California Roll Sushi
Experience the fresh, delicate flavors of Japan with this Low Sodium California Roll Sushi recipe—a heart-healthy twist on a beloved classic. Perfect for sushi enthusiasts looking to cut back on sodium without sacrificing taste, this recipe uses a salt substitute, low sodium soy sauce, and imitation crab meat to create a lighter option. Wrapped in toasted nori, the rolls are packed with creamy avocado, crisp cucumber, and tender crab for a refreshing bite. The sushi rice, gently seasoned with rice vinegar and a hint of sweetness, serves as the perfect base for these vibrant flavors. Simple yet satisfying, this homemade sushi is rolled with the help of a bamboo mat and finished with a sprinkle of toasted sesame seeds for added texture. Ideal for a fun dinner at home or an impressive party platter, these low-sodium California rolls are as nutritious as they are delicious!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.25 teaspoon salt substitute
- 4 sheets nori sheets
- 8 sticks imitation crab meat, low sodium
- 1 avocado ripe avocado
- 0.5 cucumber cucumber
- 2 tablespoons toasted sesame seeds
- 0.25 cup low sodium soy sauce
- 1 mat bamboo sushi mat
Directions
Step 1
Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
Step 2
In a medium saucepan, combine the rinsed sushi rice with 1.25 cups of water. Bring to a boil, cover, reduce heat to low, and simmer for 20 minutes. Remove from heat and let stand, covered, for 10 minutes.
Step 3
In a small microwavable bowl, mix rice vinegar, sugar, and salt substitute. Microwave for about 30 seconds or until sugar dissolves. Stir and let cool.
Step 4
Transfer cooked rice to a large bowl. Gently stir in the vinegar mixture using a wooden spatula, without squashing the rice. Allow the rice to cool to room temperature.
Step 5
Peel and deseed the cucumber, then cut into thin, long strips. Halve the avocado, remove the pit, and slice into thin strips.
Step 6
Wrap the bamboo sushi mat with plastic wrap to prevent rice from sticking. Place a sheet of nori, shiny side down, on the mat.
Step 7
Dampen your fingers with water and spread a thin layer of sushi rice over the nori, leaving a one-inch border on one edge. Sprinkle toasted sesame seeds over the rice.
Step 8
Carefully turn the nori over so the rice side faces down. Lay 2 sticks of imitation crab meat, a few strips of cucumber, and avocado along the edge closest to you.
Step 9
Using the bamboo mat, carefully roll the sushi away from you, tucking the filling in as you roll. Compress the roll gently but firmly.
Step 10
Repeat the process with the remaining nori and ingredients to make four rolls.
Step 11
Using a sharp knife, cut each roll into 8 pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Step 12
Serve sushi rolls with low sodium soy sauce for dipping.
Nutrition Facts
| Serving size | (1106.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 814.1 |
| Total Fat 30.6g | 0% |
| Saturated Fat 4.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 17mg | 0% |
| Sodium 2674.4mg | 0% |
| Total Carbohydrate 115.6g | 0% |
| Dietary Fiber 15.7g | 0% |
| Total Sugars 20.8g | |
| Protein 25.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 249.1mg | 0% |
| Iron 6.2mg | 0% |
| Potassium 2535.8mg | 0% |
Source of Calories