Low Sodium Chicken Katsu Sushi Roll

Savor the ultimate fusion of Japanese cuisine and comfort food with this Low Sodium Chicken Katsu Sushi Roll. Perfectly tender chicken breast is marinated in low sodium soy sauce, then coated in crispy panko breadcrumbs and fried to golden perfection, creating a crunchy, flavorful centerpiece for these irresistible sushi rolls. Paired with creamy avocado, refreshing cucumber, and a zesty low-sodium wasabi mayo drizzle, all wrapped in seasoned sushi rice and nori, this recipe balances rich textures with vibrant flavors. A healthier twist on a beloved classic, these sushi rolls are a must-try for anyone seeking a low-sodium, homemade sushi experience that doesn’t skimp on taste. Perfect for lunch, dinner, or entertaining, they’re an ideal way to enjoy gourmet flavors right at home.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces boneless chicken breast
• 2 tablespoons low sodium soy sauce
• 1 cup panko breadcrumbs
• 0.5 cup all-purpose flour
• 1 large egg
• 0.25 cup vegetable oil
• 2 cups short-grain sushi rice
• 2.5 cups water
• 0.25 cup rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 4 sheets nori (seaweed) sheets
• 1 cucumber, julienned
• 1 avocado, sliced
• 2 tablespoons low-sodium mayonnaise
• 1 teaspoon light wasabi paste

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear, then combine with 2.5 cups of water in a rice cooker. Cook according to the manufacturer's instructions.

Step 2

Once the rice is cooked, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice using a wooden spatula. Allow the rice to cool to room temperature.

Step 3

Pound the chicken breasts to an even thickness of about half an inch. Marinate with low sodium soy sauce for 10 minutes.

Step 4

While the chicken marinates, place flour, beaten egg, and panko breadcrumbs into three separate shallow bowls.

Step 5

Coat each piece of chicken first in flour, shaking off the excess, then in the beaten egg, and finally in the panko breadcrumbs.

Step 6

In a skillet, heat vegetable oil over medium-high heat. Fry the chicken breasts for about 5 minutes per side or until golden brown and cooked through. Drain on paper towels and cut into thin strips.

Step 7

Lay a bamboo sushi mat on a clean surface. Place a sheet of nori, shiny side down, on the mat. With wet hands, spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 8

Arrange chicken strips, cucumber, and avocado along the center of the rice. Mix low-sodium mayonnaise with wasabi paste and drizzle over the filling.

Step 9

Using the sushi mat, roll the nori over the filling, pressing firmly to seal. Dampen the top border of the nori with water to seal the edge.

Step 10

Repeat the rolling process for the remaining nori sheets and ingredients.

Step 11

Using a sharp wet knife, slice each roll into 8 pieces, wiping the blade clean between cuts.

Step 12

Serve immediately with additional low sodium soy sauce for dipping, if desired.

Nutrition Facts

Serving size	(1965.8g)

Amount per serving	% Daily Value*
Calories	2427.6

Total Fat 105.6g	0%
Saturated Fat 17.3g	0%
Polyunsaturated Fat 35.3g
Cholesterol 495.1mg	0%
Sodium 4156.2mg	0%
Total Carbohydrate 238.0g	0%
Dietary Fiber 17.2g	0%
Total Sugars 20.2g
Protein 136.7g	0%

Vitamin D 41IU	0%
Calcium 271.0mg	0%
Iron 11.5mg	0%
Potassium 2406.2mg	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: 38.8%

Protein: 22.3%

Carbs: 38.9%