Low Sodium Classic Salmon Sushi Rolls

Discover the perfect balance of flavor and nutrition with these Low Sodium Classic Salmon Sushi Rolls, a delicious twist on a beloved Japanese favorite. Featuring tender sashimi-grade salmon, creamy avocado, and crisp cucumber wrapped in nori and seasoned rice, this recipe delivers all the satisfying textures you love without the excess sodium. The sushi rice is lightly seasoned with a vinegar-sugar blend for a subtle tang, and the rolls pair wonderfully with low sodium soy sauce, pickled ginger, and a touch of wasabi for a restaurant-worthy dining experience at home. Perfect for sushi lovers seeking a heart-healthy option, this recipe is surprisingly simple to make and ready in just over an hour, making it ideal for both weeknight dinners and special occasions. Whether you're a sushi-making novice or a seasoned pro, these rolls will impress with their freshness, vibrant flavors, and health-conscious twist.

Nutriscore Rating: 72/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.5 cups Water
• 2 tablespoons Rice vinegar
• 1.5 teaspoons Sugar
• 4 Nori sheets
• 8 ounces Fresh salmon (sashimi-grade)
• 1 medium Cucumber
• 1 medium Avocado
• 0.25 cup Low sodium soy sauce
• 2 tablespoons Pickled ginger
• 1 teaspoon Wasabi paste

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1.5 cups of water in a medium saucepan and let it soak for 30 minutes.

Step 2

Cover the saucepan with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 15 minutes or until all water is absorbed.

Step 3

Remove the pan from heat and let the rice stand covered for 10 minutes. In the meantime, dissolve sugar in rice vinegar in a small bowl over low heat and mix it with the cooked rice using a wooden spatula. Let the rice cool slightly.

Step 4

Cut the salmon, cucumber, and avocado into thin strips about 1/4-inch thick.

Step 5

Lay a bamboo sushi mat on a flat surface with a piece of plastic wrap on top to prevent sticking.

Step 6

Place one nori sheet shiny side down on the mat. With slightly damp hands, spread an even layer of cooked rice over the nori, leaving 1-inch borders on the top edge.

Step 7

Arrange a few strips of salmon, cucumber, and avocado about 1 inch from the bottom edge of the rice-covered sheet.

Step 8

Using the sushi mat, roll the nori over the filling, pressing gently to achieve a firm roll. Continue rolling until a log form is created.

Step 9

Seal the edge with a little water and press gently to secure the roll.

Step 10

Repeat the process with the remaining ingredients to make additional rolls.

Step 11

Slice each roll into 6-8 pieces using a sharp, damp knife.

Step 12

Serve the sushi rolls with low sodium soy sauce, pickled ginger, and wasabi paste for dipping.

Nutrition Facts

Serving size	(1272.2g)

Amount per serving	% Daily Value*
Calories	1130.1

Total Fat 53.5g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 3.1g
Cholesterol 124.7mg	0%
Sodium 3022.6mg	0%
Total Carbohydrate 98.9g	0%
Dietary Fiber 15.4g	0%
Total Sugars 11.6g
Protein 63.1g	0%

Vitamin D 1192.9IU	0%
Calcium 162.4mg	0%
Iron 5.4mg	0%
Potassium 2365.3mg	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: 42.6%

Protein: 22.3%

Carbs: 35.0%