Low Sodium Classic Fish Sushi Rolls

Master the art of sushi-making with this vibrant and heart-healthy recipe for Low Sodium Classic Fish Sushi Rolls. Combining sushi-grade salmon or tuna with creamy avocado, crisp cucumber, and perfectly seasoned sushi rice, these rolls are as fresh and flavorful as they are wholesome. The recipe minimizes sodium by using a low sodium soy sauce and a balanced mix of rice vinegar and sugar to enhance the rice without sacrificing taste. Perfect for a light yet satisfying lunch or dinner, this recipe also provides step-by-step instructions for crafting beautifully rolled sushi, whether you're a seasoned chef or a first-time sushi maker. Serve with a touch of wasabi, pickled ginger, and extra soy sauce on the side for a restaurant-quality experience at home without the extra salt. Healthy, delicious, and elegant—these sushi rolls are ideal for any occasion!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 3 tablespoons Rice vinegar
• 2 teaspoons Sugar
• 2 tablespoons Low sodium soy sauce
• 4 sheets Nori sheets
• 8 ounces Fresh fish (salmon or tuna), sushi-grade
• 1 medium Cucumber
• 1 medium Avocado
• 1 teaspoon Wasabi
• 2 tablespoons Pickled ginger

Directions

Step 1

Rinse the sushi rice in a fine mesh strainer under cold water until the water runs clear.

Step 2

Combine the rinsed sushi rice and 2.5 cups of water in a rice cooker. Cook according to the manufacturer's instructions.

Step 3

In a small bowl, mix rice vinegar, sugar, and 1 tablespoon of low sodium soy sauce. Stir until the sugar is fully dissolved.

Step 4

Once the rice is cooked, transfer it to a large bowl, gently fold in the vinegar mixture with a spatula and let it cool to room temperature.

Step 5

Peel the cucumber, cut it in half lengthwise, remove seeds, and slice into thin, long strips.

Step 6

Halve the avocado, remove the pit, and slice into thin strips.

Step 7

Cut the fresh fish into thin, long strips appropriate for sushi rolling.

Step 8

Lay a bamboo sushi mat on a flat surface and place a nori sheet on top, shiny side down.

Step 9

With wet hands, spread a thin layer of sushi rice over the nori sheet, leaving a 1-inch border at the top edge.

Step 10

Place a line of fish, cucumber strips, and avocado slices about 1 inch from the bottom edge of the rice-covered nori.

Step 11

Using the bamboo mat, roll the sushi tightly from the bottom to the top edge, applying gentle pressure to form a cylinder.

Step 12

Gently press and roll the sushi cylinder until fully sealed, slightly moistening the top border of nori with water to seal the edge.

Step 13

Repeat the process with the remaining ingredients to make a total of 4 rolls.

Step 14

Use a sharp knife dipped in water to slice each roll into 6-8 pieces.

Step 15

Serve your sushi rolls with remaining low sodium soy sauce, a dab of wasabi, and pickled ginger.

Nutrition Facts

Serving size	(1686.9g)

Amount per serving	% Daily Value*
Calories	1245.4

Total Fat 36.4g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 2.8g
Cholesterol 124.7mg	0%
Sodium 1684.2mg	0%
Total Carbohydrate 159.0g	0%
Dietary Fiber 16.1g	0%
Total Sugars 13.4g
Protein 65.8g	0%

Vitamin D 1020.6IU	0%
Calcium 180.5mg	0%
Iron 6.1mg	0%
Potassium 2316.6mg	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: 26.7%

Protein: 21.5%

Carbs: 51.8%