Low Sodium Classic Maki Roll

Delightfully simple yet bursting with fresh flavors, this Low Sodium Classic Maki Roll recipe is a healthier take on traditional sushi rolls, perfect for those mindful of their sodium intake. Featuring fluffy, seasoned sushi rice and crisp veggie fillings like cucumber, carrot, and creamy avocado, this recipe offers a vibrant medley of textures and tastes wrapped in nutty nori sheets. With easy step-by-step instructions, you'll master rolling these picture-perfect sushi bites in no time, even as a beginner. Serve them with low-sodium soy sauce for a guilt-free dipping experience, and enjoy a homemade sushi night that's as nutritious as it is delicious. Whether you're hosting a dinner party or indulging in a solo sushi feast, these maki rolls are sure to satisfy.

Nutriscore Rating: 75/100

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
• 0.125 teaspoon Salt (optional, only a pinch if required)
• 4 sheets Nori sheets
• 1 medium Fresh cucumber
• 1 medium Carrot
• 1 large Avocado
• 0 to taste Low-sodium soy sauce (for serving)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

Combine the rinsed rice and 1.25 cups of water in a medium saucepan. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover, and simmer for about 18 minutes or until the water is absorbed and the rice is tender.

Step 4

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

Step 5

In a small bowl, mix the rice vinegar, sugar, and salt (if using) until the sugar is dissolved.

Step 6

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture, ensuring even distribution without mashing the grains.

Step 7

Allow the rice to cool to room temperature, covering it with a damp cloth to prevent drying.

Step 8

While the rice cools, prepare the vegetable fillings. Peel the cucumber and carrot. Cut the cucumber, carrot, and avocado into long, thin strips.

Step 9

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

Step 10

Wet your hands with water to prevent sticking and spread a thin, even layer of seasoned rice over the nori, leaving a 1-inch border at the top edge.

Step 11

Lay a few strips of cucumber, carrot, and avocado across the rice, about 1 inch from the bottom edge of the nori.

Step 12

Using the bamboo mat to assist, lift the edge of the nori and roll it over the fillings, applying slight pressure to form a tight cylinder. Continue to roll until the nori is completely wrapped around the rice.

Step 13

Wet the top border of the nori with a little water to seal the roll.

Step 14

With a sharp knife, slice the roll into 8 even pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.

Step 15

Repeat the process with the remaining ingredients to make four rolls in total.

Step 16

Serve the maki rolls with low-sodium soy sauce on the side for dipping.

Nutrition Facts

Serving size	(1019.0g)

Amount per serving	% Daily Value*
Calories	738.9

Total Fat 30.7g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 3.6g
Cholesterol 0mg	0%
Sodium 911.5mg	0%
Total Carbohydrate 108.0g	0%
Dietary Fiber 19.0g	0%
Total Sugars 19.3g
Protein 14.2g	0%

Vitamin D 0IU	0%
Calcium 119.2mg	0%
Iron 3.9mg	0%
Potassium 1732.2mg	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: 36.1%

Protein: 7.4%

Carbs: 56.5%