Low Sodium Salmon Handroll

Elevate your sushi night with these Low Sodium Salmon Handrolls—perfectly balanced, light, and packed with fresh flavors! This heart-healthy twist on a Japanese classic features tender strips of fresh salmon, creamy avocado, and crisp cucumber, all wrapped in nutty nori sheets with seasoned sushi rice. By using low-sodium soy sauce and homemade sushi vinegar, this recipe keeps the sodium content in check while preserving the umami-rich taste you love. Quick to prepare in just 45 minutes and beautifully handheld, these rolls make for a delightful appetizer, lunch, or light dinner. Serve them with tangy pickled ginger, a touch of wasabi, and a drizzle of low-sodium soy sauce for a complete sushi experience at home!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams Fresh salmon fillet
• 300 grams Sushi rice
• 3 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 4 sheets Nori sheets
• 1 medium Avocado
• 1 small Cucumber
• 1 tablespoon Sesame seeds
• 4 tablespoons Soy sauce (low sodium)
• 1 teaspoon Wasabi paste
• 30 grams Pickled ginger

Directions

Step 1

Start by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.

Step 2

Place the rinsed rice in a rice cooker or saucepan with an equal volume of water and cook according to the manufacturer's instructions or until all water is absorbed and rice is tender.

Step 3

While the rice is cooking, prepare the sushi vinegar by combining rice vinegar and sugar in a small saucepan. Heat gently over low heat, stirring until the sugar dissolves completely. Set aside to cool.

Step 4

Once the rice is cooked, transfer it to a large wooden or glass bowl. Gently fold in the vinegar mixture while fanning the rice to cool it quickly. This gives the rice its sticky consistency and shines.

Step 5

Slice the salmon fillet into thin, manageable strips, approximately 1cm wide. For best results, use a very sharp knife and make clean, precise cuts.

Step 6

Prepare the vegetables. Peel and pit the avocado, then slice it into thin strips. Peel the cucumber and cut it into thin matchsticks, discarding the seeds if preferred.

Step 7

Lay a nori sheet on a flat work surface, shiny side down. Place a handful of the seasoned sushi rice onto one corner of the nori, spreading it diagonally across half of the sheet.

Step 8

Add a strip of salmon, a couple of avocado slices, cucumber matchsticks, and a light sprinkle of sesame seeds over the rice.

Step 9

Starting from the rice-filled corner, carefully fold the nori into a cone shape, wrapping and sealing it using a few grains of sticky rice if necessary.

Step 10

Repeat the process for the remaining nori sheets and fillings to create 4 handrolls.

Step 11

Serve the handrolls with low sodium soy sauce, a small dollop of wasabi, and pickled ginger on the side.

Nutrition Facts

Serving size	(912.3g)

Amount per serving	% Daily Value*
Calories	1218.2

Total Fat 45.2g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 5.0g
Cholesterol 122.1mg	0%
Sodium 2691.4mg	0%
Total Carbohydrate 129.9g	0%
Dietary Fiber 15.9g	0%
Total Sugars 7.6g
Protein 71.0g	0%

Vitamin D 740.3IU	0%
Calcium 120.0mg	0%
Iron 6.2mg	0%
Potassium 2655.9mg	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: 33.6%

Protein: 23.5%

Carbs: 42.9%