Low Sodium Salmon and Avocado Sushi Roll

Roll into a world of fresh and flavorful dining with this Low Sodium Salmon and Avocado Sushi Roll, a delicious twist on the traditional favorite. Perfect for sushi lovers looking to cut back on salt without sacrificing taste, this recipe highlights tender slices of fresh salmon, creamy avocado, and crisp cucumber wrapped in perfectly seasoned sushi rice. The low sodium soy sauce adds a subtle umami kick, while a side of pickled ginger and wasabi brings a classic Japanese flair. With step-by-step instructions and only 40 minutes of prep time, you'll impress your guests (and yourself) with restaurant-quality homemade sushi that’s delightfully healthy and satisfying. Whether served as a light lunch or elegant appetizer, these rolls are sure to be the star of your table!

Nutriscore Rating: 72/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 2 tablespoons Low sodium soy sauce
• 2 sheets Nori sheets
• 4 ounces Fresh salmon, skinless and boneless
• 1 medium Avocado
• 0.5 medium Cucumber
• 2 tablespoons Pickled ginger
• 1 teaspoon Wasabi paste

Directions

Step 1

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

Step 2

Cook the rice according to package instructions, or add 1 cup of rice to 1.5 cups of water in a pot, bring to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes. Turn off the heat and let it sit for an additional 10 minutes.

Step 3

In a small bowl, mix the rice vinegar, sugar, and low sodium soy sauce until the sugar has dissolved.

Step 4

Transfer the cooked rice to a large bowl and sprinkle the vinegar mixture over the rice. Gently toss the rice with a wooden spoon to evenly distribute the mixture. Allow it to cool to room temperature.

Step 5

Prepare your filling ingredients by slicing the salmon into thin strips, halving the avocado, removing the pit and slicing it thinly, and cutting the cucumber into thin, long strips.

Step 6

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

Step 7

With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top edge for sealing the roll.

Step 8

Arrange a line of salmon, avocado, and cucumber strips across the center of the rice.

Step 9

Using the sushi mat, carefully roll the nori over the fillings, pressing gently but firmly to form a tight roll. Moisten the top border of the nori with a little water to seal the roll.

Step 10

Repeat the rolling process with the remaining ingredients to make the second sushi roll.

Step 11

Use a sharp knife to cut each roll into six equal pieces, wiping the blade with a damp cloth between cuts to prevent sticking.

Step 12

Serve the sushi rolls with pickled ginger and wasabi on the side for added flavor.

Nutrition Facts

Serving size	(659.7g)

Amount per serving	% Daily Value*
Calories	842.5

Total Fat 38.4g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 62.4mg	0%
Sodium 1740.8mg	0%
Total Carbohydrate 89.4g	0%
Dietary Fiber 13.7g	0%
Total Sugars 7.7g
Protein 35.9g	0%

Vitamin D 596.5IU	0%
Calcium 95.0mg	0%
Iron 3.7mg	0%
Potassium 1594.0mg	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: 40.8%

Protein: 17.0%

Carbs: 42.2%