Low Sodium Orange Topped Sushi Roll

Bright, fresh, and full of flavor, this Low Sodium Orange Topped Sushi Roll is the perfect fusion of traditional sushi craftsmanship and zesty citrus flair. Carefully rolled with tender sushi rice seasoned with rice vinegar, these sushi rolls are filled with premium ingredients including buttery fresh salmon, creamy avocado, and crisp cucumber for a satisfying bite. The pièce de résistance is a juicy segment of fresh orange perched on top of each roll, adding a tangy sweetness and vibrant pop of color. Designed for an upscale homemade sushi experience, this low-sodium recipe keeps things heart-healthy without sacrificing an ounce of flavor. Serve with low-sodium soy sauce, wasabi, and pickled ginger for a sophisticated presentation that’s as delicious as it is visually stunning. Perfect for date nights, gatherings, or indulging in a creative culinary adventure at home!

Nutriscore Rating: 74/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 2

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 2 sheets nori (seaweed sheets)
• 4 ounces fresh salmon, thinly sliced
• 1 medium ripe avocado, sliced
• 0.5 medium cucumber, julienned
• 1 small orange, peeled and segmented
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon wasabi paste
• 2 tablespoons pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear, then drain well.

Step 2

In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed.

Step 3

Remove the saucepan from heat and let it sit covered for 10 minutes.

Step 4

In a small bowl, combine rice vinegar and sugar, stirring until the sugar is dissolved.

Step 5

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spatula. Allow the rice to cool to room temperature.

Step 6

Lay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it to prevent sticking.

Step 7

Place a sheet of nori, shiny side down, on the bamboo mat.

Step 8

Spoon half of the cooled rice onto the nori, spreading it evenly with wet fingers, leaving a 1-inch border at the top.

Step 9

Arrange slices of salmon, avocado, and cucumber across the center of the rice.

Step 10

Lift the end of the bamboo mat closest to you and roll it tightly over the filling, tucking the ingredients in as you roll. Press down gently on the roll to shape it, then continue rolling to the end of the nori.

Step 11

Remove the mat and plastic wrap and set the roll seam-side down. Repeat the process with the remaining ingredients to make a second roll.

Step 12

With a sharp knife moistened with water, cut each roll into 8 pieces.

Step 13

Top each sushi piece with a segment of orange.

Step 14

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

Nutrition Facts

Serving size	(1044.7g)

Amount per serving	% Daily Value*
Calories	849.5

Total Fat 32.0g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 73.4mg	0%
Sodium 1562.5mg	0%
Total Carbohydrate 102.0g	0%
Dietary Fiber 15.7g	0%
Total Sugars 18.3g
Protein 41.3g	0%

Vitamin D 760.4IU	0%
Calcium 153.2mg	0%
Iron 4.2mg	0%
Potassium 1582.0mg	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: 33.4%

Protein: 19.2%

Carbs: 47.4%