Low Sodium Crunchy Sushi Roll

Delight in the fresh and savory flavors of this Low Sodium Crunchy Sushi Roll, a healthy twist on a beloved Japanese classic. Featuring tender sushi rice lightly seasoned with rice vinegar and a salt substitute, this recipe is packed with vibrant, crisp vegetables like cucumber, carrot, and creamy avocado. Each roll is coated in golden, toasted panko breadcrumbs for an irresistibly crunchy bite, all while keeping sodium levels low without compromising flavor. Perfect for sushi enthusiasts looking for a lighter, heart-conscious option, this recipe is easy to follow and comes together in under an hour. Serve with low-sodium soy sauce, zesty wasabi, and tangy pickled ginger for a restaurant-quality experience in the comfort of your home.

Nutriscore Rating: 71/100

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
• 2 teaspoons Sugar
• 0.5 teaspoon Salt substitute
• 4 sheets Nori sheets
• 0.5 medium Cucumber
• 1 large Avocado
• 1 medium Carrot
• 0.25 cup Low sodium soy sauce
• 0.5 cup Panko breadcrumbs
• 0.25 cup Canola oil
• 1 teaspoon Wasabi
• 2 tablespoons 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 washed rice and 1.5 cups of water in a saucepan and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 15 minutes.

Step 3

After the rice has cooked, let it sit covered for an additional 10 minutes to steam.

Step 4

In a small bowl, mix rice vinegar, sugar, and salt substitute until the sugar and salt substitute are dissolved. Gently stir this mixture into the cooked rice while it's still warm. Let the rice cool to room temperature.

Step 5

While the rice is cooling, peel and julienne the cucumber and carrot into thin strips. Halve and pit the avocado, then slice it into thin strips.

Step 6

On a bamboo sushi mat, place a sheet of nori with the shiny side down. Cover the nori with an even layer of the cooled sushi rice, leaving about 1 inch of nori uncovered at the top edge.

Step 7

Arrange cucumber, carrot, and avocado strips horizontally across the rice, about 1 inch from the bottom edge.

Step 8

Begin rolling the sushi away from you, using the bamboo mat to help keep the roll tight. Seal the edge with a little water.

Step 9

In a shallow pan, heat canola oil over medium heat. Add panko breadcrumbs and gently fry until they are golden brown, then transfer them to a paper towel-lined plate to cool.

Step 10

Roll the sushi roll in the toasted panko breadcrumbs, pressing gently to ensure they stick.

Step 11

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

Step 12

Use a sharp knife to cut each roll into 6-8 pieces.

Step 13

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

Nutrition Facts

Serving size	(1142.0g)

Amount per serving	% Daily Value*
Calories	1345.2

Total Fat 87.7g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 17.9g
Cholesterol 0mg	0%
Sodium 2915.3mg	0%
Total Carbohydrate 125.0g	0%
Dietary Fiber 21.1g	0%
Total Sugars 16.1g
Protein 22.2g	0%

Vitamin D 0IU	0%
Calcium 163.5mg	0%
Iron 5.6mg	0%
Potassium 3648.9mg	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: 57.3%

Protein: 6.4%

Carbs: 36.3%