Elevate your sushi nights with this flavorful yet heart-healthy Low Sodium Salmon and Cucumber Sushi Roll! Perfect for those watching their sodium intake, this recipe combines tender strips of fresh salmon, crisp cucumber, and creamy avocado, all wrapped in seasoned sushi rice and nori. A touch of wasabi adds an optional kick, while a low-sodium soy sauce provides the perfect dipping companion. With easy-to-follow steps and only 50 minutes from start to finish, this homemade sushi roll is not only a cost-effective alternative to dining out but also a delicious way to control your dietary needs without sacrificing taste. Whether you're a sushi-making pro or an eager beginner, these rolls deliver restaurant-quality results right at home.
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Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a rice cooker and cook according to the manufacturer's instructions. If using a stovetop, bring the mixture to a boil, reduce to a simmer, cover, and cook for 20 minutes or until the rice is tender and the water is absorbed.
In a small saucepan, heat rice vinegar, sugar, and salt substitute over low heat, stirring until sugar is dissolved. Remove from heat and let it cool.
Transfer the cooked rice to a large bowl and drizzle over the cooled vinegar mixture. Use a wooden spatula to gently fold the rice to evenly distribute the seasoning. Allow the rice to cool to room temperature.
Slice the fresh salmon fillet into long, thin strips, ensuring all bones are removed. Peel and remove the seeds from the cucumber and slice into thin strips to match the length of the salmon. Halve the avocado, remove the pit, peel, and slice it into thin strips.
Place a bamboo sushi mat on a flat work surface and lay a piece of plastic wrap over it. Place a sheet of nori on top, shiny side down.
With dampened fingers, evenly spread about 1/4 of the prepared sushi rice over the nori, leaving about an inch at the top edge of the nori uncovered.
Align cucumber strips, salmon slices, and avocado pieces horizontally across the center of the rice, adding a small amount of wasabi paste if desired.
Carefully lift the edge of the bamboo mat closest to you, keeping a firm grip on your ingredients. Roll the sushi away from you, pressing gently to keep the roll tight.
Continue rolling, using the bamboo mat to shape, until you reach the uncovered edge. Press once more to seal the roll.
Repeat with remaining ingredients to make four sushi rolls.
Using a sharp knife dipped in water, slice each roll into six to eight pieces, cleaning the knife between cuts to ensure smooth slices.
Serve the sushi rolls immediately with low sodium soy sauce and additional wasabi on the side.
Serving size | (1131.4g) |
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Amount per serving | % Daily Value* |
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Calories | 1010.9 |
Total Fat 40.1g | 0% |
Saturated Fat 6.8g | 0% |
Polyunsaturated Fat 3.0g | |
Cholesterol 122.1mg | 0% |
Sodium 998.8mg | 0% |
Total Carbohydrate 101.0g | 0% |
Dietary Fiber 14.3g | 0% |
Total Sugars 17.6g | |
Protein 64.2g | 0% |
Vitamin D 740.3IU | 0% |
Calcium 127.7mg | 0% |
Iron 4.7mg | 0% |
Potassium 4224.4mg | 0% |
Source of Calories