Low Sodium Cucumber Sushi Roll

Discover the fresh and flavorful delight of the Low Sodium Cucumber Sushi Roll, a healthier twist on a classic Japanese favorite. This recipe artfully combines fluffy sushi rice, seasoned with a light rice vinegar mixture and a touch of salt substitute, with crisp cucumber, creamy avocado, and vibrant carrot strips, all wrapped in nutrient-rich nori. Perfect for those watching their sodium intake, this sushi roll pairs beautifully with low sodium soy sauce and a hint of wasabi for a balanced umami kick. With just 30 minutes of prep time, this recipe is an approachable homemade sushi option that’s ideal for light lunches, healthy snacks, or as an impressive appetizer for your next gathering.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 teaspoon granulated sugar
• 0.25 teaspoon salt substitute
• 1 medium cucumber
• 4 large nori sheets
• 1 small avocado
• 1 medium carrot
• 1 teaspoon wasabi paste
• 0.25 cup low sodium soy sauce

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear.

Step 2

In a medium saucepan, combine the rice and 1.25 cups of water. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed.

Step 4

Remove from heat and let the rice sit covered for 10 minutes.

Step 5

In a small bowl, mix the rice vinegar, sugar, and salt substitute until dissolved.

Step 6

Transfer the rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

Step 7

Cut the cucumber into thin matchstick strips, discarding the seeds.

Step 8

Peel and cut the carrot and avocado into thin strips.

Step 9

Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down.

Step 10

Moisten your hands with water to prevent sticking, then spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 11

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

Step 12

Using the bamboo mat, roll the nori over the filling, pressing gently to shape it into a tight log.

Step 13

Wet the top border of the nori with a bit of water to seal the roll.

Step 14

Carefully slice the roll into 8 equal pieces using a sharp, wet knife.

Step 15

Repeat with the remaining ingredients to make more rolls.

Step 16

Arrange the sushi pieces on a serving platter and serve with wasabi and low sodium soy sauce.

Nutrition Facts

Serving size	(985.8g)

Amount per serving	% Daily Value*
Calories	616.4

Total Fat 19.7g	0%
Saturated Fat 2.9g	0%
Polyunsaturated Fat 2.5g
Cholesterol 0mg	0%
Sodium 2648.4mg	0%
Total Carbohydrate 97.8g	0%
Dietary Fiber 14.5g	0%
Total Sugars 11.5g
Protein 17.5g	0%

Vitamin D 0IU	0%
Calcium 130.9mg	0%
Iron 4.2mg	0%
Potassium 2453.6mg	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: 27.8%

Protein: 11.0%

Carbs: 61.3%