Low Sodium Gunkan Maki
Elevate your sushi game with this flavorful and heart-healthy Low Sodium Gunkan Maki recipe, a creative twist on traditional Japanese cuisine! This dish features perfectly seasoned short-grain sushi rice, wrapped in crisp nori sheets to form a "boat," and generously filled with a vibrant mix of low-sodium imitation crab, creamy avocado, and refreshing cucumber. The rice is delicately enhanced with rice vinegar and a touch of sugar, ensuring authentic taste without the excess sodium. A subtle drizzle of low-sodium soy sauce adds depth to the filling, while a dab of wasabi provides the perfect kick for sushi lovers. Ready in under an hour and packed with fresh, vibrant ingredients, this homemade gunkan maki is elegant enough for special occasions yet simple enough for weeknight meals. Serve with extra soy sauce for dipping and enjoy a guilt-free sushi experience that's as delicious as it is nutritious.
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Ingredients
- 1 cup Short-grain sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 piece Kombu (dried seaweed)
- 2 sheets Nori sheets
- 4 sticks Low-sodium imitation crab sticks
- 0.5 unit English cucumber
- 0.5 unit Avocado
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Wasabi paste
Directions
Step 1
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Step 2
In a small pot, add the rinsed rice and 1.25 cups of water. Place the piece of kombu on top, cover, and bring to a boil over medium heat.
Step 3
Once boiling, remove the kombu, reduce the heat to low, and simmer for 15 minutes with the lid on. Then, remove from heat and let it sit for another 10 minutes to finish steaming.
Step 4
In a small bowl, mix rice vinegar, sugar, and a pinch of salt (optional due to low sodium). Fold this mixture into the cooked rice using a wooden spoon or spatula, ensuring even distribution without mashing the rice. Set aside to cool to room temperature.
Step 5
While the rice cools, cut the nori sheets into strips (about 2 inches wide and 5 inches long) using scissors and set aside.
Step 6
Cut the imitation crab sticks, cucumber, and avocado into small cubes for easy filling.
Step 7
Mix the crab, cucumber, and avocado with the low-sodium soy sauce in a bowl until well combined.
Step 8
Wet your hands with water, take a small amount of rice, and form it into an oval shape (about 1.5 inches by 1 inch).
Step 9
Wrap a strip of nori around the rice ball to create a "boat" and secure where the nori overlaps by dampening with a little water.
Step 10
Fill the gunkan maki with the prepared filling, pressing gently to ensure it stays put.
Step 11
Serve immediately with a small dot of wasabi on each, and additional soy sauce on the side for dipping.
Nutrition Facts
| Serving size | (1159.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 825.8 |
| Total Fat 14.4g | 0% |
| Saturated Fat 2.3g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 68mg | 0% |
| Sodium 2235.2mg | 0% |
| Total Carbohydrate 141.4g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 40.6g | |
| Protein 35.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 148.8mg | 0% |
| Iron 3.5mg | 0% |
| Potassium 1326.6mg | 0% |
Source of Calories