Low Sodium Prawn Sushi

Elevate your homemade sushi game with this Low Sodium Prawn Sushi recipe, a perfect blend of fresh, vibrant ingredients and heart-smart seasoning. Featuring tender vinegared sushi rice, succulent cooked prawns, creamy avocado, and crisp cucumber, all wrapped in nutrient-rich nori, this recipe is a flavorful yet health-conscious twist on a Japanese classic. The star of the dish is its reduced-sodium profile, making it an excellent option for those monitoring their salt intake without compromising on taste. With a quick 30-minute prep time, this easy sushi recipe is ideal for a light lunch, snack, or impressive appetizer. Serve with low sodium soy sauce, a touch of wasabi, and pickled ginger for a deliciously balanced bite that's as nutritious as it is satisfying. Perfect for sushi enthusiasts looking to create restaurant-quality rolls at home!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.5 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 8 pieces Cooked prawns, peeled and deveined
• 1 medium Avocado
• 2 pieces Nori sheets
• 0.5 medium Cucumber
• 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. Drain the rice.

Step 2

In a medium saucepan, combine the rinsed rice and 1.5 cups of water. Bring to a boil over medium-high heat.

Step 3

Reduce the heat to low, cover, and simmer for 15 minutes. Remove the pot from heat and let it sit, covered, for an additional 10 minutes.

Step 4

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

Step 5

Transfer the cooked rice to a large bowl. Gently fold the vinegar mixture into the rice using a wooden spoon. Set aside to cool slightly.

Step 6

Cut the avocado in half, remove the pit and peel. Slice the avocado into thin strips.

Step 7

Peel the cucumber and cut it lengthwise into thin strips.

Step 8

Place a bamboo sushi mat on a flat surface and lay a nori sheet on top, shiny side down.

Step 9

With damp hands, spread half of the vinegared rice evenly over the nori sheet, leaving a 1-inch border at the top edge.

Step 10

Arrange 4 cooked prawns, avocado slices, and cucumber strips horizontally across the center of the rice.

Step 11

Using the sushi mat, carefully roll the sushi, applying gentle pressure to keep the roll tight.

Step 12

Seal the roll by moistening the nori border with a little water.

Step 13

Repeat the process with the remaining nori sheet, rice, prawns, avocado, and cucumber.

Step 14

With a sharp knife, cut each roll into approximately 8 pieces, cleaning the knife with a damp cloth between cuts to prevent sticking.

Step 15

Serve the prawn sushi with low sodium soy sauce, wasabi paste, and pickled ginger on the side for dipping.

Nutrition Facts

Serving size	(1034.7g)

Amount per serving	% Daily Value*
Calories	739.2

Total Fat 25.1g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 3.0g
Cholesterol 162.4mg	0%
Sodium 2136.6mg	0%
Total Carbohydrate 97.7g	0%
Dietary Fiber 13.7g	0%
Total Sugars 16.1g
Protein 34.4g	0%

Vitamin D 0IU	0%
Calcium 148.9mg	0%
Iron 3.6mg	0%
Potassium 1493.1mg	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: 29.9%

Protein: 18.2%

Carbs: 51.8%