Low Sodium Salmon Avocado Roll
Elevate your sushi game with this Low Sodium Salmon Avocado Roll, a heart-healthy and flavor-packed twist on a Japanese classic. Featuring tender low sodium smoked salmon, creamy avocado, and crisp cucumber nestled in perfectly seasoned sushi rice, this recipe combines vibrant textures and fresh flavors. Wrapped in unsalted nori seaweed and topped with a sprinkle of toasted sesame seeds, these homemade rolls are a guilt-free indulgence at just the right salt level. The sushi rice is delicately balanced with a hint of rice vinegar, sugar, and a splash of low sodium soy sauce for a light yet satisfying taste. Perfect for an impressive appetizer or a nutritious, satisfying meal, these rolls come together in just under an hour, making them ideal for both beginners and sushi enthusiasts. Serve alongside extra low sodium soy sauce for dipping and let your taste buds experience the perfect harmony of simple, wholesome ingredients.
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Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 1 tablespoon Low sodium soy sauce
- 4 sheets Unsalted nori seaweed sheets
- 4 ounces Low sodium smoked salmon
- 1 unit Medium ripe avocado
- 1 unit Cucumber
- 1 tablespoon Toasted sesame seeds
Directions
Step 1
Rinse the sushi rice under cold water in a fine mesh strainer until the water runs clear.
Step 2
In a medium saucepan, combine the rice and 1.25 cups of water. Cover and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for 15 minutes, or until the water is fully absorbed. Remove from heat and let it sit covered for 10 minutes.
Step 3
In a small bowl, mix the rice vinegar, sugar, and low sodium soy sauce until the sugar is dissolved.
Step 4
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spoon or rice paddle. Let it cool to room temperature.
Step 5
Cut the avocado in half, remove the pit, and slice the flesh lengthwise into thin strips.
Step 6
Peel and deseed the cucumber, then cut it into long, thin strips.
Step 7
Place a sushi rolling mat on a clean surface and lay a sheet of nori on the mat, shiny side down.
Step 8
Wet your fingers with water to prevent sticking and spread about 1/4 of the seasoned sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Step 9
Arrange 1 ounce of low sodium smoked salmon, a few avocado slices, and cucumber strips in a line along the bottom edge of the rice.
Step 10
Using the sushi mat, roll the nori over the filling tightly, continuing to roll until the entire sheet is rolled up, wetting the top edge to seal the roll.
Step 11
Repeat with the remaining ingredients to make a total of 4 rolls.
Step 12
To serve, cut each roll into 6-8 pieces using a sharp knife. Wet the knife with water to prevent sticking.
Step 13
Sprinkle toasted sesame seeds over the top of the rolls and serve with additional low sodium soy sauce as desired.
Nutrition Facts
| Serving size | (1122.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 817.0 |
| Total Fat 31.8g | 0% |
| Saturated Fat 4.9g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 40.5mg | 0% |
| Sodium 1033.6mg | 0% |
| Total Carbohydrate 95.4g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 9.7g | |
| Protein 41.3g | 0% |
| Vitamin D 405.0IU | 0% |
| Calcium 222.4mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 1935.8mg | 0% |
Source of Calories