Low Sodium Salmon and Avocado Sushi

Master the art of sushi-making at home with this vibrant and heart-healthy Low Sodium Salmon and Avocado Sushi recipe. Carefully crafted for those seeking a lower sodium option without compromising on flavor, these sushi rolls feature tender, fresh salmon, creamy avocado, and crisp cucumber wrapped in perfectly seasoned sushi rice and nori. The rice is delicately infused with a tangy rice vinegar and sugar mixture, while the low sodium soy sauce ensures a balanced and guilt-free dipping experience. This quick recipe, ready in just 35 minutes, is ideal for sushi enthusiasts looking for a wholesome, homemade alternative to takeout. Serve these delectable rolls with pickled ginger, a dollop of wasabi, and refreshing cucumber for a light yet satisfying meal you can enjoy time and time again. Perfect for weeknight dinners or impressing guests at your next gathering, these sushi rolls deliver a restaurant-quality experience right in your kitchen!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 0.5 tablespoon Sugar
• 0.25 cup Low sodium soy sauce
• 4 ounces Fresh salmon
• 1 medium Avocado
• 4 whole Nori sheets
• 1 small Cucumber
• 2 tablespoons Pickled ginger
• 1 teaspoon Wasabi paste

Directions

Step 1

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

Step 2

Combine the washed rice and 1.25 cups of water in a medium saucepan. Bring to a boil over medium-high heat.

Step 3

Reduce the heat to low, cover the saucepan, and simmer for 15 minutes until all the water is absorbed.

Step 4

Remove the rice from heat and let it sit, covered, for an additional 10 minutes.

Step 5

In another small saucepan, mix rice vinegar and sugar. Place over low heat, stirring until the sugar dissolves. Do not boil.

Step 6

Transfer the cooked rice to a large wooden or glass bowl. Gradually fold in the vinegar mixture using a wooden spatula, letting the rice cool slightly.

Step 7

Cut the salmon into long, thin strips. Peel and slice the avocado, then cut the cucumber into matchsticks.

Step 8

Place a nori sheet, shiny side down, on a bamboo sushi mat. Spread approximately 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the far edge.

Step 9

Arrange the salmon, avocado, and cucumber in a line along the edge closest to you.

Step 10

Lift the edge of the mat closest to you, rolling it away from you to tightly encase the filling in rice and nori.

Step 11

Repeat the process with the remaining ingredients.

Step 12

Slice each roll into 6 to 8 pieces using a sharp wet knife.

Step 13

Serve with low sodium soy sauce, pickled ginger, and a small amount of wasabi on the side.

Nutrition Facts

Serving size	(998.8g)

Amount per serving	% Daily Value*
Calories	879.2

Total Fat 38.7g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 3.1g
Cholesterol 62.4mg	0%
Sodium 2951.8mg	0%
Total Carbohydrate 95.3g	0%
Dietary Fiber 14.9g	0%
Total Sugars 10.0g
Protein 39.8g	0%

Vitamin D 646.4IU	0%
Calcium 132.6mg	0%
Iron 4.9mg	0%
Potassium 1806.7mg	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: 39.2%

Protein: 17.9%

Carbs: 42.9%