Low Sodium Futomaki

Discover the art of rolling flavorful sushi with this Low Sodium Futomaki recipe—a healthier twist on the traditional Japanese favorite. Packed with vibrant, nutrient-rich ingredients like fresh cucumber, creamy avocado, tender spinach, sweet tamagoyaki (Japanese omelet), and optional imitation crab, this recipe delivers bold flavors without relying on excessive salt. Toasted sesame seeds provide a delightful crunch, while the perfectly seasoned sushi rice ties everything together. Ideal for those seeking a low sodium diet, this futomaki recipe is a satisfying, wholesome meal that’s as beautiful as it is delicious. Perfect for lunch, dinner, or entertaining guests, these colorful sushi rolls are sure to impress while keeping things heart-healthy.

Nutriscore Rating: 71/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 1.5 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 4 sheets Nori sheets
• 1 medium Cucumber
• 1 medium Carrot
• 1 cup Cooked spinach
• 1 piece Cooked egg (tamagoyaki)
• 1 medium Avocado
• 6 sticks Imitation crab stick (optional for protein)
• 1 tablespoon Sesame seeds, toasted

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 2.5 cups of water in a rice cooker. Cook according to the manufacturer's instructions.

Step 2

While the rice is cooking, prepare the sushi vinegar by mixing rice vinegar and sugar in a small bowl until the sugar is dissolved.

Step 3

Once the rice is cooked, transfer it to a large bowl and let it cool slightly. Gradually fold in the sushi vinegar with a spoon or rice paddle. Be careful not to smash the rice.

Step 4

Peel the cucumber, remove the seeds, and cut it into thin strips. Do the same with the carrot after peeling.

Step 5

If not done already, cook the spinach, then drain and let it cool down.

Step 6

Prepare the tamagoyaki (Japanese omelet), slice it into thin strips.

Step 7

Slice the avocado in half, remove the pit, peel, and cut into thin slices.

Step 8

If using imitation crab sticks, separate them into strips.

Step 9

Lay a bamboo sushi mat on a clean work surface. Place a sheet of nori on the mat, shiny side down.

Step 10

Wet your hands to prevent sticking and spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top edge.

Step 11

Sprinkle some sesame seeds over the rice for added flavor.

Step 12

Arrange a strip each of cucumber, carrot, spinach, tamagoyaki, avocado, and imitation crab along the bottom third of the rice.

Step 13

Use the bamboo mat to help roll the futomaki, pressing gently to seal. Moisten the top border of the nori to seal the roll.

Step 14

Repeat with the remaining ingredients.

Step 15

Using a sharp knife, cut each roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to maintain clean edges.

Step 16

Serve immediately with low sodium soy sauce or enjoy as is for a mild and savory taste.

Nutrition Facts

Serving size	(2176.6g)

Amount per serving	% Daily Value*
Calories	1553.0

Total Fat 36.4g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 288mg	0%
Sodium 4660.5mg	0%
Total Carbohydrate 243.1g	0%
Dietary Fiber 22.1g	0%
Total Sugars 43.8g
Protein 69.8g	0%

Vitamin D 43.5IU	0%
Calcium 583.9mg	0%
Iron 15.0mg	0%
Potassium 3065.0mg	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: 20.7%

Protein: 17.7%

Carbs: 61.6%