Low Sodium Salmon Avocado Sushi Roll

Elevate your sushi night with this delicious and heart-healthy Low Sodium Salmon Avocado Sushi Roll recipe! Featuring tender sushi-grade salmon, creamy avocado, and crisp cucumber, these homemade rolls are wrapped in delicate nori and fluffy seasoned sushi rice for a restaurant-quality experience. This low sodium take on a classic sushi roll keeps the flavor intact by using low sodium soy sauce and a perfectly balanced rice vinegar mixture. Whether you're a sushi-making beginner or a seasoned pro, this easy-to-follow recipe will have you rolling like a chef in no time. Perfect for a light lunch, dinner, or appetizer, these sushi rolls are a nutritious and flavorful option that’s sure to impress your guests or satisfy your own cravings. Serve with a side of low-sodium soy sauce and optional wasabi for that extra zing!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 3

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Granulated sugar
• 1 large Avocado
• 4 ounces Fresh salmon (sushi grade)
• 3 sheets Nori sheets
• 2 tablespoons Low sodium soy sauce
• 0.5 medium Cucumber
• 1 teaspoon Wasabi paste (optional)

Directions

Step 1

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

Step 2

Combine the rice and 1.25 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low and cover. Cook the rice for about 20 minutes or until the water is absorbed and the rice is tender.

Step 3

While the rice is cooking, mix the rice vinegar and sugar in a small bowl until the sugar dissolves.

Step 4

Once the rice is done cooking, transfer it to a large bowl and let it cool slightly. Gently fold in the vinegar and sugar mixture, then let it cool to room temperature.

Step 5

Skin and pit the avocado, then slice it into thin strips.

Step 6

Slice the cucumber lengthwise into thin strips, removing any seeds.

Step 7

Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Lay a nori sheet, shiny side down, on the prepared mat.

Step 8

With dampened fingers, spread a thin layer of prepared sushi rice over the nori, leaving about an inch at the top edge for sealing.

Step 9

Arrange the salmon, avocado, and cucumber strips across the rice horizontally, about 1 inch from the bottom edge.

Step 10

Using the bamboo mat as a guide, carefully roll the sushi into a tight cylinder, pressing gently but firmly.

Step 11

Dampen the top edge of the nori with a little water to seal the roll.

Step 12

Repeat the process with the remaining nori sheets and fillings.

Step 13

With a sharp knife, slice each sushi roll into 6 pieces, wiping the blade with a damp cloth between cuts to ensure clean slices.

Step 14

Serve the sushi rolls with low sodium soy sauce and a small amount of wasabi paste if desired.

Nutrition Facts

Serving size	(981.9g)

Amount per serving	% Daily Value*
Calories	920.1

Total Fat 46.1g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 3.7g
Cholesterol 62.4mg	0%
Sodium 1375.7mg	0%
Total Carbohydrate 91.8g	0%
Dietary Fiber 16.6g	0%
Total Sugars 7.5g
Protein 37.8g	0%

Vitamin D 596.5IU	0%
Calcium 101.6mg	0%
Iron 4.2mg	0%
Potassium 1875.9mg	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: 44.5%

Protein: 16.2%

Carbs: 39.3%