Low Sodium Prawn Sushi Roll

Enjoy the delicate flavors of this *Low Sodium Prawn Sushi Roll*, a healthier twist on a Japanese classic that's perfect for sushi lovers seeking a lower-sodium option. This recipe features tender, cooked prawns paired with fresh cucumber, creamy avocado, and crisp carrots, all wrapped in seasoned sushi rice and a sheet of nori. A light seasoning of rice vinegar, sugar, and sesame oil elevates the rice without relying on excess salt, while low sodium soy sauce is an optional dip for added flavor. Perfect for a light lunch or appetizer, these sushi rolls are surprisingly simple to make at home and can be ready in under an hour. Whether you’re entertaining guests or enjoying a quiet night in, this recipe is a delicious, guilt-free way to satisfy sushi cravings!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.5 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 1 teaspoon Sesame oil
• 8 pieces Cooked prawns, peeled and deveined
• 2 sheets Nori sheets
• 0.5 cup Cucumber, julienned
• 0.5 pieces Avocado, thinly sliced
• 0.25 cup Carrot, julienned
• 2 tablespoons Low sodium soy sauce (optional for serving)

Directions

Step 1

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

Step 2

Combine the rice and water in a rice cooker or pot, and cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes if using a pot.

Step 3

Once the rice is cooked, transfer it to a wooden or plastic mixing bowl and let it cool slightly.

Step 4

In a small bowl, mix together the rice vinegar, sugar, and sesame oil until the sugar is dissolved.

Step 5

Gently fold the vinegar mixture into the rice using a wooden spatula, ensuring not to mash the rice.

Step 6

Place a bamboo sushi mat on a clean, flat surface. Lay one sheet of nori on the mat, shiny side down.

Step 7

Spread half of the seasoned sushi rice evenly over the nori, leaving about an inch of the top edge dry to seal the roll.

Step 8

Arrange 4 prawns, half of the cucumber, avocado slices, and carrot strips in a row along the bottom edge of the rice.

Step 9

Using the bamboo mat, carefully roll the nori and rice over the fillings, applying gentle pressure to form a tight roll. Moisten the dry edge with a little water to seal the roll.

Step 10

Repeat the process with the second nori sheet and the remaining ingredients.

Step 11

Using a sharp, wet knife, slice each roll into 8 equal pieces.

Step 12

Serve the sushi rolls with low sodium soy sauce on the side, if desired.

Nutrition Facts

Serving size	(1011.4g)

Amount per serving	% Daily Value*
Calories	748.6

Total Fat 26.9g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat 5.8g
Cholesterol 162.4mg	0%
Sodium 1556.5mg	0%
Total Carbohydrate 93.0g	0%
Dietary Fiber 8.3g	0%
Total Sugars 17.0g
Protein 32.4g	0%

Vitamin D 0IU	0%
Calcium 132.4mg	0%
Iron 3.1mg	0%
Potassium 1304.2mg	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: 32.6%

Protein: 17.4%

Carbs: 50.0%