Low Sodium Classic Maki Sushi

Enjoy the perfect balance of flavor and nutrition with this Low Sodium Classic Maki Sushi recipe—a healthier take on the beloved Japanese dish! Featuring perfectly seasoned sushi rice, crisp cucumber, sweet carrot, and creamy avocado, all wrapped in nutrient-rich nori, this recipe delivers a satisfying blend of textures and tastes without relying heavily on salt. The homemade vinegared rice ensures every bite is full of authentic sushi flavor, while low-sodium soy sauce provides a heart-healthier dipping option. Ideal for sushi enthusiasts looking to recreate restaurant-quality rolls at home, this recipe is quick to prepare, family-friendly, and perfect for serving at gatherings or as a light, elegant meal. Pair with pickled ginger and a touch of wasabi for a traditional finish!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 0.25 cup Unseasoned rice vinegar
• 2 tablespoons Sugar
• 5 pieces Nori sheets
• 1 medium Cucumber, seeded and cut into thin strips
• 1 medium Carrot, julienned
• 1 medium Avocado, sliced
• 0.25 cup Low-sodium soy sauce
• 1 teaspoon Wasabi
• 0.25 cup Pickled ginger

Directions

Step 1

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

Step 2

Combine the rice and water in a medium saucepan and bring to a boil over high heat.

Step 3

Reduce the heat to low, cover, and simmer for 15 minutes.

Step 4

Remove the saucepan from the heat and let it sit, covered, for an additional 10 minutes.

Step 5

In a small bowl, mix the rice vinegar and sugar until the sugar dissolves.

Step 6

Transfer the cooked rice to a large bowl and add the vinegar mixture, cutting and folding the rice with a wooden spatula until well combined. Let it cool to room temperature.

Step 7

Lay a bamboo sushi mat on a clean surface and place a sheet of nori, shiny side down, on the mat.

Step 8

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

Step 9

Arrange a few strips of cucumber, carrot, and avocado horizontally across the center of the rice.

Step 10

Lift the edge of the mat closest to you, hold the filling in place, and roll the mat away from you, pressing firmly to form a cylindrical roll.

Step 11

Dampen a sharp knife with water and cut the roll into 6-8 pieces, wiping the blade with a damp cloth in between cuts to ensure clean slices.

Step 12

Repeat the process with the remaining ingredients.

Step 13

Serve the maki sushi with low-sodium soy sauce, wasabi, and pickled ginger on the side.

Nutrition Facts

Serving size	(1612.4g)

Amount per serving	% Daily Value*
Calories	1048.2

Total Fat 24.1g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2742.5mg	0%
Total Carbohydrate 186.1g	0%
Dietary Fiber 18.9g	0%
Total Sugars 32.3g
Protein 26.7g	0%

Vitamin D 0IU	0%
Calcium 195.8mg	0%
Iron 7.0mg	0%
Potassium 1647.0mg	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: 20.3%

Protein: 10.0%

Carbs: 69.7%