Low Sodium Dragon Sushi Roll with Fish Roe

Dive into the delicate flavors of a *Low Sodium Dragon Sushi Roll with Fish Roe*, a lighter twist on a sushi classic that doesn't compromise on taste. This tantalizing roll features tender grilled unagi and creamy avocado layered over perfectly seasoned, low-sodium sushi rice, all wrapped around crisp cucumber and nori for a delightful contrast in texture. A touch of vibrant fish roe adds a pop of color and umami, while low-sodium soy sauce, wasabi, and pickled ginger make the perfect accompaniments. Ideal for sushi enthusiasts looking to reduce sodium intake, this homemade recipe strikes the perfect balance between flavor, nutrition, and elegance. Whether you're impressing dinner guests or treating yourself, this intricate yet approachable sushi roll promises a restaurant-quality experience right in your own kitchen!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cup Water
• 2 tablespoons Seasoned rice vinegar (low sodium)
• 2 ounces Unagi (grilled eel, low sodium)
• 1 unit Avocado, ripe
• 0.5 unit Cucumber
• 1 tablespoon Fish roe (tobiko)
• 1 sheet Nori sheets
• 2 tablespoons Low sodium soy sauce
• 1 teaspoon Wasabi paste
• 1 tablespoon Pickled ginger (low sodium)

Directions

Step 1

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

Step 2

In a rice cooker, combine the rinsed rice and water. Cook according to the manufacturer's instructions.

Step 3

Once cooked, transfer the rice to a large bowl. Gently fold in the low sodium seasoned rice vinegar. Allow it to cool to room temperature.

Step 4

Slice the avocado in half, remove the pit, and carefully peel away the skin. Slice the avocado into thin strips.

Step 5

Peel the cucumber and cut it into long, thin strips.

Step 6

Lay a bamboo sushi mat on a clean surface. Place a sheet of plastic wrap over the mat, then place a nori sheet, shiny side down, on top of the plastic.

Step 7

With wet fingers to prevent sticking, spread a thin, even layer of sushi rice over the nori, leaving about 1 inch at the top edge.

Step 8

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

Step 9

Roll the bamboo mat away from you, firmly pressing down while rolling to shape the sushi into a tight cylinder. Remove the mat and plastic wrap.

Step 10

Lay the remaining avocado slices over the top of the roll and use the plastic wrap and mat to gently press them in place.

Step 11

Slice the grilled low sodium unagi into thin strips and arrange over the top of the roll.

Step 12

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

Step 13

Garnish each piece with a small amount of fish roe.

Step 14

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

Nutrition Facts

Serving size	(940.8g)

Amount per serving	% Daily Value*
Calories	753.7

Total Fat 31.1g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 81.4mg	0%
Sodium 1786.9mg	0%
Total Carbohydrate 96.3g	0%
Dietary Fiber 12.8g	0%
Total Sugars 12.1g
Protein 26.6g	0%

Vitamin D 449.1IU	0%
Calcium 106.2mg	0%
Iron 3.5mg	0%
Potassium 1347.6mg	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: 36.3%

Protein: 13.8%

Carbs: 49.9%