Low Sodium Maki Salmon

Elevate your sushi nights with this Low Sodium Maki Salmon recipe, a healthier spin on a Japanese favorite that doesn't compromise on flavor. Featuring tender, sushi-grade salmon, creamy avocado, and crisp cucumber wrapped in perfectly seasoned sushi rice and nori, this recipe is a must-try for sushi enthusiasts. By swapping traditional soy sauce for a low-sodium alternative and crafting a delicately balanced rice vinegar marinade, this dish is as heart-healthy as it is delicious. Ready in under an hour, this homemade sushi roll is surprisingly simple to prepare with the help of a bamboo mat. Serve these savory, melt-in-your-mouth rolls with wasabi, pickled ginger, and a touch of low-sodium soy sauce for the ultimate restaurant-quality experience right in your kitchen. Perfect for dinner parties or a fun cooking project, these maki rolls are sure to impress!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 6 ounces Salmon fillet (fresh, high-quality, and preferably sushi-grade)
• 4 sheets Nori sheets
• 1 small Cucumber
• 1 Avocado
• 2 tablespoons Low sodium soy sauce
• 1 teaspoon Wasabi paste (optional)
• 2 tablespoons Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

Cook the rice according to package instructions or using a rice cooker, using a 1:1 ratio of rice to water.

Step 3

While the rice is cooking, mix the rice vinegar and sugar in a small saucepan over low heat until the sugar dissolves completely.

Step 4

Once the rice is cooked, gently fold the vinegar mixture into the warm rice until well combined. Allow the rice to cool to room temperature.

Step 5

Meanwhile, peel the cucumber and cut it into long, thin strips. Peel the avocado and slice it into thin strips as well.

Step 6

Slice the salmon into thin, long strips that will easily fit into a sushi roll, about the same length as the nori sheets.

Step 7

Place a bamboo sushi mat (or a clean dish towel) on a flat surface and lay a sheet of nori on top, shiny side down.

Step 8

With wet hands, evenly spread about 1/2 cup of the seasoned sushi rice over the nori sheet, leaving about 1 inch of nori on the top edge uncovered.

Step 9

Arrange a few strips of salmon, cucumber, and avocado across the center of the rice.

Step 10

Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight cylinder. Wet the top edge of the nori with water to seal the roll.

Step 11

Repeat the process with the remaining nori sheets, rice, and fillings.

Step 12

With a sharp knife, cut each roll into about 8 equal pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.

Step 13

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

Nutrition Facts

Serving size	(729.5g)

Amount per serving	% Daily Value*
Calories	1003.6

Total Fat 45.9g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 93.6mg	0%
Sodium 1693.6mg	0%
Total Carbohydrate 98.3g	0%
Dietary Fiber 14.6g	0%
Total Sugars 15.5g
Protein 48.3g	0%

Vitamin D 894.7IU	0%
Calcium 110.0mg	0%
Iron 4.5mg	0%
Potassium 1900.3mg	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: 41.3%

Protein: 19.3%

Carbs: 39.3%