Low Sodium Rainbow Roll Sushi

Delight in the vibrant flavors of our Low Sodium Rainbow Roll Sushi, a wholesome twist on the classic Japanese dish. This recipe combines the silky textures of sashimi-grade tuna and salmon with the creamy richness of avocado and the refreshing crunch of cucumber and carrot, all wrapped in perfectly seasoned sushi rice. Designed with low sodium crab meat and a vinegar-sugar rice seasoning, this recipe offers a heart-healthy alternative without sacrificing taste. The beautiful, alternating layers of colorful fish slices on top make it as exciting to look at as it is to eat. Ideal for sushi enthusiasts looking to reduce their sodium intake, this homemade sushi roll is perfect for an elegant dinner or a fun at-home sushi night.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 2 sheets Nori sheets
• 1 medium Avocado
• 1 medium Cucumber
• 1 small Carrot
• 4 ounces Low sodium crab meat
• 2 ounces Tuna sashimi-grade
• 2 ounces Salmon sashimi-grade

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 manufacturer's instructions.

Step 3

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

Step 4

In a small bowl, dissolve the sugar in the rice vinegar.

Step 5

Gently fold the vinegar mixture into the rice using a wooden spoon, ensuring even distribution. Let it cool completely.

Step 6

Peel the avocado, remove the pit, and slice it into thin strips.

Step 7

Peel the cucumber and cut it into thin sticks of approximately the same length as the nori sheet.

Step 8

Peel and julienne the carrot into thin strips.

Step 9

Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap on top.

Step 10

Place a nori sheet, shiny side down, on the plastic wrap.

Step 11

With wet hands, spread half of the sushi rice evenly over the nori, leaving a 1-inch border at the top.

Step 12

Arrange a few strips of cucumber, carrot, avocado, and low sodium crab meat in a line across the center of the rice.

Step 13

Lift the edge of the bamboo mat closest to you and start rolling it away, using gentle but firm pressure to keep the roll tight. Use the plastic wrap to shape the roll if needed.

Step 14

Once rolled, unwrap the bamboo mat, leaving the plastic wrap on the roll.

Step 15

Top the roll with thin slices of tuna and salmon, alternating them for a colorful effect.

Step 16

Use the bamboo mat to gently press the fish onto the top of the roll.

Step 17

Carefully remove the plastic wrap and use a sharp knife to slice the roll into 8 even pieces. Clean the knife with a damp cloth between cuts to ensure clean slices.

Step 18

Repeat these steps with the remaining ingredients to create a second roll.

Step 19

Serve the sushi rolls with a side of low sodium soy sauce or enjoy as is.

Nutrition Facts

Serving size	(1164.2g)

Amount per serving	% Daily Value*
Calories	905.6

Total Fat 31.5g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 112.8mg	0%
Sodium 230.5mg	0%
Total Carbohydrate 99.8g	0%
Dietary Fiber 14.4g	0%
Total Sugars 18.6g
Protein 56.1g	0%

Vitamin D 317.5IU	0%
Calcium 190.7mg	0%
Iron 4.7mg	0%
Potassium 2062.8mg	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: 31.3%

Protein: 24.7%

Carbs: 44.0%