Low Sodium Hand Roll Sushi (Temaki)

Savor the fresh, vibrant flavors of Low Sodium Hand Roll Sushi (Temaki), a healthier twist on the Japanese classic that's perfect for sushi lovers minding their sodium intake. This recipe features tender sushi rice seasoned with a delicate blend of rice vinegar and a salt substitute, wrapped in crisp nori sheets and filled with a colorful medley of julienned cucumber, carrot, creamy avocado, and silky sushi-grade fish like tuna or salmon. Quick to prepare and customizable with ingredients, this easy hand roll sushi is ideal for light lunches, dinner parties, or DIY sushi nights. Pair it with unsalted roasted barley tea (mugicha) and low-sodium pickled ginger for a truly authentic, guilt-free dining experience. Perfect for healthy eating enthusiasts, this low sodium sushi recipe balances flavor and nutrition beautifully!

Nutriscore Rating: 77/100

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 Sugar
• 0.25 teaspoon Salt substitute (optional)
• 4 whole Nori sheets
• 1 small, julienned Cucumber
• 1 small, julienned Carrot
• 1 medium, sliced Avocado
• 200 grams, thinly sliced Fresh tuna or salmon (low sodium, sushi-grade)
• 0.5 cup Mugicha (unsalted roasted barley tea)
• 1 teaspoon (optional) Wasabi paste
• 2 tablespoons Pickled ginger (low sodium)

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear. Drain thoroughly.

Step 2

In a medium pot, combine the rinsed rice and 1.25 cups of water. Cover and bring to a boil over medium heat.

Step 3

Reduce the heat to low and simmer for 15 minutes or until all the water is absorbed.

Step 4

Remove from heat and let it stand covered for 10 minutes.

Step 5

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

Step 6

Transfer the cooked rice to a wooden or plastic bowl. Gently fold the vinegar mixture into the rice with a wooden spatula. Let it cool to room temperature.

Step 7

Place a nori sheet on a flat surface. Spread about 1/4 cup of sushi rice on the bottom left corner of the nori, leaving about 1-inch margin along the edges.

Step 8

Layer small portions of cucumber, carrot, avocado, and fish diagonally on top of the rice.

Step 9

Add a small amount of wasabi paste, if desired, along the fish.

Step 10

Fold the nori over the filling to form a cone shape, using a few grains of rice as a 'glue' to seal the end.

Step 11

Serve each hand roll with pickled ginger and mugicha on the side.

Nutrition Facts

Serving size	(1179.4g)

Amount per serving	% Daily Value*
Calories	904.1

Total Fat 33.8g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 110mg	0%
Sodium 480.1mg	0%
Total Carbohydrate 93.7g	0%
Dietary Fiber 15.3g	0%
Total Sugars 9.9g
Protein 57.7g	0%

Vitamin D 900IU	0%
Calcium 118.5mg	0%
Iron 4.9mg	0%
Potassium 2973.5mg	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: 33.4%

Protein: 25.4%

Carbs: 41.2%