Low Sodium Classic Sushi Rolls

Discover the art of Japanese cuisine with these Low Sodium Classic Sushi Rolls, a heart-healthy twist on everyone's favorite handheld delicacy. Perfect for sushi enthusiasts looking to reduce their salt intake, this recipe features tender sushi rice seasoned with a delicate blend of rice vinegar and sugar, paired with vibrant, fresh fillings like crisp cucumber, creamy avocado, sweet carrot, and your choice of low-sodium seafood such as tuna, salmon, or crab. Rolled in nutrient-rich nori and effortlessly customizable, these sushi rolls are light, flavorful, and ideal for a satisfying yet low-sodium meal. With easy step-by-step instructions and just a handful of simple ingredients, this recipe is excellent for both beginners and seasoned sushi makers. Serve with a touch of wasabi and pickled ginger for an authentic dining experience that’s as healthy as it is delicious!

Nutriscore Rating: 77/100

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 tablespoon granulated sugar
• 5 whole nori sheets
• 1 medium cucumber
• 1 large avocado
• 1 large carrot
• 8 ounces low-sodium fresh seafood (such as tuna, salmon, or crab)
• 1 tablespoon wasabi paste
• 2 tablespoons pickled ginger

Directions

Step 1

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

Step 2

In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.

Step 3

While the rice is cooking, in a small bowl, mix the rice vinegar and sugar until the sugar dissolves.

Step 4

Once the rice has cooked, transfer it to a large bowl. Pour the vinegar mixture over the rice and gently fold it in, ensuring all the rice is evenly coated. Allow the rice to cool to room temperature.

Step 5

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

Step 6

Peel and thinly slice the carrot into long strips.

Step 7

Cut the avocado in half, remove the pit, and slice the flesh into thin strips.

Step 8

Prepare your fresh seafood by cutting it into long strips or small bite-sized pieces as preferred.

Step 9

Place a bamboo sushi rolling mat on a clean work surface. Lay a piece of plastic wrap over the mat, then place a sheet of nori on top, shiny side down.

Step 10

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

Step 11

Arrange slices of cucumber, carrot, avocado, and your choice of seafood across the center of the rice.

Step 12

Starting with the side closest to you, lift the sushi mat and roll it over the filling, pressing gently to keep it compact. Continue rolling until the sushi is fully enclosed.

Step 13

Moisten the top border of nori with water to help seal the roll.

Step 14

Allow the rolled sushi to rest for a minute, then use a sharp knife to cut it into six or eight pieces.

Step 15

Repeat the rolling and cutting process with the remaining ingredients.

Step 16

Serve the sushi rolls with additional wasabi paste and pickled ginger on the side.

Nutrition Facts

Serving size	(1349.6g)

Amount per serving	% Daily Value*
Calories	1107.6

Total Fat 43.9g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 4.3g
Cholesterol 124.7mg	0%
Sodium 1129.9mg	0%
Total Carbohydrate 117.6g	0%
Dietary Fiber 21.6g	0%
Total Sugars 21.8g
Protein 70.9g	0%

Vitamin D 1020.6IU	0%
Calcium 182.4mg	0%
Iron 6.0mg	0%
Potassium 2591.5mg	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: 34.4%

Protein: 24.7%

Carbs: 40.9%