Low Sodium Salmon Avocado Sushi
Indulge in the fresh, clean flavors of homemade Low Sodium Salmon Avocado Sushi, a healthier twist on a beloved Japanese classic. This easy-to-follow recipe combines tender slices of fresh salmon, creamy avocado, and crisp cucumber, all wrapped snugly in nori and perfectly seasoned sushi rice. By using just the right amount of low-sodium soy sauce, this dish allows you to savor the full, vibrant taste of each ingredient without the extra salt. Perfect for sushi lovers aiming for a heart-healthy option, this recipe is as versatile as it is delicious. Serve it as an elegant appetizer, a light lunch, or even a crowd-pleasing dinner that’s sure to impress. Crafted with simple ingredients and step-by-step instructions, it’s an approachable way to bring the art of sushi making into your own kitchen!
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Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 4 sheets nori seaweed sheets
- 8 ounces fresh salmon
- 1 large avocado
- 1 cucumber
- 2 tablespoons low-sodium soy sauce
Directions
Step 1
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Step 2
Combine the rinsed rice with 1.25 cups of water in a rice cooker or a pot. Cook according to the manufacturer's instructions or bring to a boil, reduce to a simmer, cover, and cook for 20 minutes until tender.
Step 3
While the rice is cooking, in a small saucepan, combine the rice vinegar and sugar. Heat gently until the sugar is dissolved. Set aside to cool.
Step 4
Once the rice is cooked, transfer it to a large bowl. Gradually add the vinegar mixture while gently folding the rice with a wooden spatula to combine and cool. Allow to cool to room temperature.
Step 5
Slice the fresh salmon into thin strips. Peel and pit the avocado, then slice into thin strips. Peel the cucumber and cut into long julienne strips.
Step 6
Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap over it. Lay a nori sheet, shiny side down, on the mat.
Step 7
With wet hands, take a handful of the cooled sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top edge.
Step 8
Arrange a line of salmon, avocado, and cucumber horizontally across the rice, about 1 inch from the bottom edge of the nori.
Step 9
Using the sushi mat, start rolling the sushi tightly from the bottom edge, pressing gently to maintain the shape. Seal the top edge of the nori with a little water.
Step 10
Repeat the process with the remaining ingredients to make more rolls.
Step 11
With a sharp knife, cut each roll into 6-8 pieces, wiping the blade with a damp cloth between cuts to ensure clean slices.
Step 12
Serve the sushi with low-sodium soy sauce for dipping.
Nutrition Facts
| Serving size | (1144.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1185.1 |
| Total Fat 59.9g | 0% |
| Saturated Fat 11.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 124.7mg | 0% |
| Sodium 1213.4mg | 0% |
| Total Carbohydrate 99.5g | 0% |
| Dietary Fiber 15.7g | 0% |
| Total Sugars 16.4g | |
| Protein 61.1g | 0% |
| Vitamin D 1292.7IU | 0% |
| Calcium 106.7mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 2160.3mg | 0% |
Source of Calories