Low Sodium Classic Fish and Roe Sushi Roll

Elevate your sushi-making game with this "Low Sodium Classic Fish and Roe Sushi Roll," a healthier twist on the traditional favorite that's perfect for sushi lovers looking to cut back on sodium without compromising on flavor. Featuring tender sushi rice seasoned with rice vinegar and a hint of low sodium soy sauce, this recipe showcases fresh salmon or tuna, creamy avocado, crisp cucumber, and a pop of vibrant fish roe for a beautifully balanced bite. Rolled in nori sheets with the option of using a bamboo mat for precision, this dish is as fun to make as it is delicious to eat. Ready in just under an hour, this quick yet elegant sushi roll is perfect for an impressive appetizer or light dinner, served alongside pickled ginger, wasabi, and additional low sodium soy sauce for dipping. Discover how to create restaurant-quality sushi at home with this low-sodium recipe designed to delight your taste buds!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 1 tablespoon Low sodium soy sauce
• 2 pieces Nori sheets
• 100 grams Fresh salmon or tuna fillet
• 1 medium Avocado
• 0.5 medium Cucumber
• 2 tablespoons Fish roe
• 1 tablespoon Pickled ginger
• 1 teaspoon Wasabi paste
• 1 optional Nori sheet bamboo mat

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear, then drain well.

Step 2

Combine the rinsed sushi rice and 1.25 cups of water in a medium-sized pot; bring to a boil.

Step 3

Reduce the heat to low, cover, and simmer for 15 minutes or until the water is mostly absorbed and the rice is tender.

Step 4

Remove from heat and let it stand, covered, for 10 more minutes.

Step 5

Transfer cooked rice to a bowl and add rice vinegar, sugar, and low sodium soy sauce. Stir gently to mix evenly. Let the rice cool to room temperature.

Step 6

Meanwhile, thinly slice the salmon or tuna fillet into long strips. Peel and slice the avocado and cucumber into similar thin strips.

Step 7

Lay a nori sheet shiny-side down on a bamboo mat or clean surface.

Step 8

Spread half of the prepared sushi rice evenly over the nori, leaving about a 1-inch border on one edge.

Step 9

Arrange strips of fish, avocado, and cucumber across the center of the rice.

Step 10

Sprinkle roughly 1 tablespoon of fish roe along the top of the filling.

Step 11

Starting from the edge with the fillings, roll the nori tightly around the fillings using gentle pressure and the bamboo mat for assistance if necessary.

Step 12

Moisten the border edge of the nori with water to seal the roll. Repeat the process for the second roll.

Step 13

Use a sharp knife to slice each sushi roll into 6-8 pieces.

Step 14

Serve the sushi rolls with pickled ginger, wasabi paste, and additional low sodium soy sauce or optionally more fish roe if desired.

Nutrition Facts

Serving size	(958.7g)

Amount per serving	% Daily Value*
Calories	892.0

Total Fat 38.6g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 3.0g
Cholesterol 243.2mg	0%
Sodium 1131.9mg	0%
Total Carbohydrate 98.4g	0%
Dietary Fiber 13.7g	0%
Total Sugars 16.0g
Protein 40.4g	0%

Vitamin D 600.2IU	0%
Calcium 194.0mg	0%
Iron 7.4mg	0%
Potassium 1591.7mg	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: 38.5%

Protein: 17.9%

Carbs: 43.6%