Low Sodium Rainbow Roll

Dive into the vibrant world of sushi with this Low Sodium Rainbow Roll, a lighter twist on the classic Japanese favorite that's as colorful as it is delicious. Perfect for sushi enthusiasts looking to reduce sodium without sacrificing flavor, this recipe features tender slices of fresh salmon, tuna, and creamy avocado draped over a tightly rolled combination of seasoned sushi rice, crisp cucumber, and imitation crab meat. Infused with just a touch of rice vinegar for added tang and served with low sodium soy sauce, this homemade sushi roll ensures a guilt-free indulgence. With step-by-step instructions and a total prep time of just over an hour, you'll master this healthy, restaurant-quality dish in no time. Ideal for entertaining or a wholesome dinner at home, this stunning sushi creation is sure to impress both the eyes and the palate!

Nutriscore Rating: 73/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 2 ounces fresh salmon
• 2 ounces fresh tuna
• 1 avocado
• 1 cucumber
• 1 nori (seaweed) sheets
• 2 tablespoons low sodium soy sauce
• 2 ounces imitation crab meat
• 1 green onion

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear.

Step 2

Combine the rinsed rice and water in a rice cooker and cook according to the rice cooker instructions.

Step 3

Once cooked, transfer the rice to a large bowl and let it cool slightly.

Step 4

Mix the rice vinegar and sugar together until the sugar is dissolved and gently fold it into the cooked rice. Set aside to cool to room temperature.

Step 5

Slice the salmon and tuna into thin, even slices.

Step 6

Peel the avocado and slice it into thin strips.

Step 7

Peel the cucumber and cut it into thin matchstick pieces.

Step 8

Lay a bamboo sushi mat on a flat surface and place a piece of plastic wrap over it. Place a sheet of nori on top of the plastic wrap.

Step 9

With wet hands, spread an even layer of sushi rice over the nori sheet, leaving a 1-inch border along the top edge.

Step 10

Arrange a line of imitation crab meat, cucumber, and avocado across the bottom edge of the rice.

Step 11

Carefully roll the sushi, using the bamboo mat to help press it into a tight cylinder. Seal the border with a little water to hold it in place.

Step 12

Place the sliced salmon, tuna, and avocado on top of the roll, pressing gently to adhere.

Step 13

Use a sharp knife to cut the roll into 8 equal pieces. Clean the knife with a damp cloth between each cut to ensure clean slices.

Step 14

Serve the rainbow roll with low sodium soy sauce and sliced green onion for garnish.

Nutrition Facts

Serving size	(1044.1g)

Amount per serving	% Daily Value*
Calories	850.8

Total Fat 33.4g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 2.9g
Cholesterol 64.1mg	0%
Sodium 1574.2mg	0%
Total Carbohydrate 96.1g	0%
Dietary Fiber 13.0g	0%
Total Sugars 11.7g
Protein 42.4g	0%

Vitamin D 451.9IU	0%
Calcium 119.2mg	0%
Iron 4.7mg	0%
Potassium 1782.4mg	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: 35.2%

Protein: 19.8%

Carbs: 45.0%