Low Sodium Crab Sushi Roll

Dive into the fresh and flavorful world of sushi with this Low Sodium Crab Sushi Roll recipe, a healthier twist on a Japanese classic. Perfectly tender sushi rice is seasoned with a delicate balance of rice vinegar and sugar, then rolled with succulent shelled crab meat, crisp cucumber, creamy avocado, and sweet julienned carrot—all wrapped in nutrient-rich nori sheets. Enhanced with a touch of low sodium soy sauce for a guilt-free umami kick, these sushi rolls are a great option for those looking to reduce their sodium intake without sacrificing flavor. Ideal for sushi lovers craving a homemade experience, this recipe is approachable, requires just 45 minutes from start to finish, and delivers four servings of savory goodness. Serve with a dab of wasabi, pickled ginger, and extra low sodium soy sauce for the ultimate sushi night at home!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoons Sugar
• 100 grams Shelled and cooked crab meat
• 1 tablespoon Low sodium soy sauce
• 2 sheets Nori sheets
• 0.5 medium Cucumber
• 0.5 medium Avocado
• 1 small Carrot
• 1 teaspoon Wasabi paste
• 1 tablespoon 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 over medium heat. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender.

Step 3

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

Step 4

Once the rice is cooked, remove it from the heat and let it stand for 10 minutes covered. Then, transfer the rice to a large bowl and gently fold in the rice vinegar mixture. Allow the seasoned rice to cool to room temperature.

Step 5

Meanwhile, cut the cucumber into thin strips, slice the avocado thinly, and julienne the carrot.

Step 6

In a medium bowl, combine the crab meat with half the low sodium soy sauce. Mix well and set aside.

Step 7

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

Step 8

Spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 9

Arrange a line of crab meat, cucumber strips, avocado slices, and carrot julienne across the rice.

Step 10

Using the bamboo mat, carefully roll the sushi into a tight cylinder, applying gentle but firm pressure to maintain its shape.

Step 11

Once rolled, gently squeeze the mat around the roll to firm up the shape. Dip a sharp knife in water and cut the roll into even slices, wiping the knife clean between cuts.

Step 12

Repeat the process with remaining nori and fillings.

Step 13

Serve the low sodium crab sushi rolls with wasabi paste, additional low sodium soy sauce, and pickled ginger on the side.

Nutrition Facts

Serving size	(890.3g)

Amount per serving	% Daily Value*
Calories	588.5

Total Fat 13.8g	0%
Saturated Fat 2.1g	0%
Polyunsaturated Fat 1.6g
Cholesterol 52.9mg	0%
Sodium 2066.5mg	0%
Total Carbohydrate 85.5g	0%
Dietary Fiber 9.7g	0%
Total Sugars 8.9g
Protein 30.6g	0%

Vitamin D 0IU	0%
Calcium 200.0mg	0%
Iron 3.6mg	0%
Potassium 1179.1mg	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: 21.1%

Protein: 20.8%

Carbs: 58.1%