Low Sodium Crispy Tempura Crunch Sushi Roll

Delight in the perfect balance of flavor and health with this Low Sodium Crispy Tempura Crunch Sushi Roll recipe, a guilt-free twist on a sushi favorite! Featuring fluffy seasoned sushi rice, fresh cucumber and creamy avocado, this roll is elevated by golden, crispy shrimp coated in a low sodium tempura batter. A gentle touch of rice vinegar enhances the rice's flavor while minimizing salt, making this a heart-friendly option for sushi lovers. Rolled in nori and sliced into beautiful bite-sized pieces, this dish pairs perfectly with low sodium soy sauce, pickled ginger, and a dab of wasabi for a sensational homemade sushi experience. Perfect for a healthy dinner or party platter, it’s a crowd-pleasing recipe that's as fun to make as it is to eat.

Nutriscore Rating: 66/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 4 sheets Nori sheets
• 1 medium Cucumber
• 1 large Avocado
• 1 cup Tempura batter mix (low sodium)
• 1 cup Ice cold water
• 8 pieces Shrimp, peeled and deveined
• 2 cups Vegetable oil
• 0.25 cup Low sodium soy sauce
• 2 tablespoons Pickled ginger
• 1 teaspoon Wasabi

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear. Combine rinsed rice with water in a rice cooker and cook according to the manufacturer's instructions.

Step 2

In a small saucepan, combine rice vinegar, sugar, and salt over medium heat. Stir until the sugar and salt dissolve, then remove from heat.

Step 3

Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture to the rice until well combined. Let cool to room temperature.

Step 4

Peel the cucumber, remove seeds, and cut into thin strips. Slice the avocado into long strips.

Step 5

In a mixing bowl, combine the tempura batter mix with ice-cold water until just combined, leaving some lumps for texture.

Step 6

Heat vegetable oil in a deep pan or pot to 350°F (175°C). Dip shrimp into the tempura batter and carefully fry until golden and crispy, about 2-3 minutes. Drain on paper towels.

Step 7

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

Step 8

Spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top. Press gently to keep it firm.

Step 9

Arrange cucumber, avocado, and two pieces of tempura shrimp horizontally across the center of the rice.

Step 10

Starting from the edge closest to you, carefully roll the sushi using the bamboo mat as a guide until fully closed. Press the roll gently but firmly to seal.

Step 11

Repeat with the remaining nori sheets and fillings.

Step 12

Use a sharp knife to slice each roll into 8 pieces, cleaning the knife with a damp cloth between cuts.

Step 13

Serve with low sodium soy sauce, pickled ginger, and a dab of wasabi.

Nutrition Facts

Serving size	(2597.3g)

Amount per serving	% Daily Value*
Calories	5621.0

Total Fat 454.8g	0%
Saturated Fat 64.7g	0%
Polyunsaturated Fat 272.6g
Cholesterol 234.4mg	0%
Sodium 4533.6mg	0%
Total Carbohydrate 345.5g	0%
Dietary Fiber 27.6g	0%
Total Sugars 18.1g
Protein 77.1g	0%

Vitamin D 0IU	0%
Calcium 300.1mg	0%
Iron 10.1mg	0%
Potassium 2428.6mg	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: 70.8%

Protein: 5.3%

Carbs: 23.9%