Low Sodium Fried Sushi Roll

Delight in the bold flavors of a healthier twist on a classic with this Low Sodium Fried Sushi Roll recipe! Crafted with fluffy sushi rice, creamy avocado, crisp cucumber, and succulent shrimp, each roll is perfectly coated in a light tempura batter and unsalted panko breadcrumbs for a crispy, golden finish. By focusing on fresh ingredients and skipping the high-sodium additions, this recipe delivers all the indulgence of fried sushi without the guilt. Serve these irresistible rolls sliced and warm with your favorite low-sodium dipping sauce for an impressive appetizer or satisfying main dish. Perfect for sushi lovers seeking a flavorful, low-sodium alternative!

Nutriscore Rating: 66/100

Prep Time:45 mins

Cook Time:10 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 4 pieces Nori sheets
• 8 large pieces Cooked shrimp
• 1 medium Avocado
• 0.5 medium Cucumber
• 0.5 cup All-purpose flour
• 0.75 cup Club soda
• 1 cup Unsalted panko breadcrumbs
• 2 cups Vegetable oil

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a rice cooker or saucepan. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let it rest covered for an additional 10 minutes.

Step 2

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

Step 3

Slice the avocado and cucumber into thin strips.

Step 4

Lay a nori sheet shiny side down on a bamboo sushi mat. Wet your fingers and spread about 1/2 cup of prepared sushi rice evenly over the nori, leaving a 1-inch border at the top.

Step 5

Place 2 shrimp, a few avocado slices, and cucumber sticks across the rice, about 1 inch from the bottom end of the nori sheet.

Step 6

Using the sushi mat, roll the sushi tightly away from you, pressing gently. Seal the roll with the border of the nori sheet.

Step 7

In a small bowl, combine the flour and club soda to make a thin batter.

Step 8

Heat the vegetable oil in a deep pan over medium heat until it reaches 350°F (175°C).

Step 9

Dip the sushi roll in the batter, making sure it is fully coated. Roll immediately in the panko breadcrumbs.

Step 10

Carefully place the roll in the hot oil and fry for 2-3 minutes or until golden brown and crispy. Remove and let drain on paper towels.

Step 11

Slice each roll into 8 pieces with a sharp, wet knife, wiping the blade clean between cuts.

Step 12

Serve immediately with low sodium soy sauce or other low sodium condiments as desired.

Nutrition Facts

Serving size	(1704.0g)

Amount per serving	% Daily Value*
Calories	4920.4

Total Fat 448.0g	0%
Saturated Fat 63.2g	0%
Polyunsaturated Fat 271.6g
Cholesterol 240mg	0%
Sodium 544.4mg	0%
Total Carbohydrate 211.5g	0%
Dietary Fiber 19.0g	0%
Total Sugars 11.0g
Protein 58.9g	0%

Vitamin D 0IU	0%
Calcium 212.3mg	0%
Iron 10.3mg	0%
Potassium 1333.5mg	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: 78.8%

Protein: 4.6%

Carbs: 16.5%