Low Sodium Crunchy Tempura Sushi Roll

Indulge in a healthier twist on a classic sushi favorite with this Low Sodium Crunchy Tempura Sushi Roll recipe. Perfectly seasoned sushi rice is paired with fresh, crisp vegetables like julienned carrots and cucumbers, creamy avocado, and golden, crispy tempura shrimp, all wrapped in umami-rich nori. The light and airy tempura batter is crafted to give each bite an irresistible crunch, while low sodium soy sauce provides a flavorful yet heart-friendly dipping option. Whether you’re a sushi lover looking for a low-sodium alternative or simply craving a homemade sushi adventure, this recipe delivers incredible taste and texture without compromising on health. Ready in just under an hour, these rolls are ideal for a fun family dinner or an impressive appetizer for guests.

Nutriscore Rating: 58/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 2 tablespoons Low sodium rice vinegar
• 1 tablespoon Sugar
• 4 sheets Nori sheets
• 1 medium, julienned Carrot
• 1 medium, julienned Cucumber
• 1 sliced Avocado
• 2 tablespoons Low sodium soy sauce
• 0.5 cup All-purpose flour
• 0.25 cup Cornstarch
• 0.5 teaspoon Baking powder
• 0.75 cup Cold water
• 2 cups Neutral oil for frying
• 8 pieces Cooked shrimp

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions and let it cool slightly.

Step 2

In a small saucepan, heat low sodium rice vinegar and sugar over low heat until the sugar dissolves. Mix this with the cooked rice and set aside to cool completely.

Step 3

Prepare the tempura batter by mixing all-purpose flour, cornstarch, and baking powder in a bowl. Gradually whisk in cold water until smooth.

Step 4

Heat the neutral frying oil in a deep pan over medium-high heat.

Step 5

Dip cooked shrimp into the tempura batter, ensuring they are well-coated, and fry until golden and crispy, approximately 2-3 minutes each. Drain on paper towels.

Step 6

Lay a sheet of nori, shiny side down, on a sushi mat. Spread an even layer of prepared sushi rice over the nori, leaving a 1-inch border at the top.

Step 7

Arrange carrot, cucumber, avocado slices, and 2 tempura shrimps horizontally across the center of the rice.

Step 8

Use the sushi mat to carefully roll the nori over the filling, pressing firmly to seal and form a cylinder.

Step 9

Repeat steps 6 to 8 for the remaining rolls.

Step 10

Slice each roll into slices using a sharp knife, wiping the blade clean between slices.

Step 11

Serve with low sodium soy sauce for dipping.

Nutrition Facts

Serving size	(1360.0g)

Amount per serving	% Daily Value*
Calories	4888.4

Total Fat 479.0g	0%
Saturated Fat 68.3g	0%
Polyunsaturated Fat 0.4g
Cholesterol 160mg	0%
Sodium 1760.8mg	0%
Total Carbohydrate 155.4g	0%
Dietary Fiber 8.6g	0%
Total Sugars 18.6g
Protein 38.4g	0%

Vitamin D 0IU	0%
Calcium 161.3mg	0%
Iron 7.7mg	0%
Potassium 962.4mg	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: 84.8%

Protein: 3.0%

Carbs: 12.2%