Low Sodium Cooked Salmon Avocado Sushi
Discover a healthier take on a Japanese classic with this Low Sodium Cooked Salmon Avocado Sushi recipe, perfect for sushi lovers prioritizing heart-friendly meals. This recipe combines the delicate flavors of flaked cooked salmon, creamy ripe avocado, and refreshing cucumber, all wrapped in nori and fluffy sushi rice seasoned with a touch of rice vinegar. Topped off with a sprinkle of toasted sesame seeds, these homemade sushi rolls are both delicious and visually stunning. With minimal sodium and an option to dip in low sodium soy sauce, these rolls are as nutritious as they are satisfying. Perfect for a light lunch, dinner, or even as a party appetizer, this recipe guides you through the art of sushi-making in just 50 minutes, no raw fish or special skills required!
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Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 medium cooked salmon fillet
- 1 ripe avocado
- 4 pieces nori sheets
- 1 tablespoon low sodium soy sauce
- 0.5 medium seedless cucumber
- 1 tablespoon toasted sesame seeds
Directions
Step 1
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
Step 2
Place the rinsed rice and 1.25 cups of water into a rice cooker or a saucepan. If using a saucepan, bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes, allowing it to rest covered for an additional 10 minutes after cooking.
Step 3
In a small bowl, mix the rice vinegar and sugar until dissolved. Gently fold this mixture into the cooked rice using a wooden spatula. Allow the rice to cool to room temperature.
Step 4
Flake the cooked salmon fillet into small, bite-sized pieces. Ensure there are no bones and set aside.
Step 5
Cut the avocado in half, remove the pit, and slice it into thin strips. Slice the cucumber into thin matchsticks.
Step 6
Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands and spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Step 7
Sprinkle a small amount of toasted sesame seeds over the rice. Arrange a line of salmon flakes, avocado slices, and cucumber matchsticks along the bottom edge of the rice.
Step 8
Using the sushi mat, carefully roll the nori over the filling components, applying gentle pressure. Keep rolling until the filling is enclosed and the roll is sealed.
Step 9
Wet a sharp knife with water and cut the roll into 8 pieces. Repeat the process with the remaining nori sheets and ingredients.
Step 10
Serve with a side of low sodium soy sauce for dipping. Enjoy your low sodium cooked salmon avocado sushi!
Nutrition Facts
| Serving size | (1010.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 914.3 |
| Total Fat 39.1g | 0% |
| Saturated Fat 6.3g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 94.0mg | 0% |
| Sodium 792.1mg | 0% |
| Total Carbohydrate 90.0g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 7.8g | |
| Protein 53.3g | 0% |
| Vitamin D 570IU | 0% |
| Calcium 178.1mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 2090.8mg | 0% |
Source of Calories