Low Sodium Salmon Roe Sushi (Ikura Sushi)

Dive into the delicate flavors of Low Sodium Salmon Roe Sushi (Ikura Sushi), the perfect fusion of indulgence and mindful eating. This recipe combines the briny pop of salmon roe with seasoned sushi rice, all wrapped in a crisp nori strip for a taste that’s both luxurious and light. By using low sodium soy sauce and an unseasoned rice vinegar blend, this sushi offers a heart-healthier twist without sacrificing authenticity. Fresh garnishes like cucumber and dill add a refreshing crunch and vibrant color, elevating each bite into a refined culinary experience. Perfect for sushi enthusiasts seeking a lower sodium alternative, this recipe is easy to prepare in under an hour and ideal for an elegant appetizer or light meal.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.5 cups Water
• 2 tablespoons Unseasoned rice vinegar
• 1.5 teaspoons Sugar
• 100 grams Salmon roe
• 2 sheets Nori sheets
• 1 teaspoon Wasabi paste
• 1 tablespoon Fresh dill
• 0.5 unit 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 rice and 1.5 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is cooked and the water is absorbed.

Step 3

Once cooked, remove from heat and let it sit, covered, for an additional 10 minutes.

Step 4

In a small bowl, mix the rice vinegar and sugar until the sugar dissolves. Gently fold the vinegar mixture into the cooked rice using a wooden spatula, then cover with a damp cloth and let it cool to room temperature.

Step 5

Cut the nori sheets into strips (about 1 to 1.5 inches wide) using kitchen scissors.

Step 6

Peel the cucumber and remove seeds if necessary. Cut into thin strips, approximately 3 inches long.

Step 7

Wet your hands with water and form oblong, bite-sized mounds of sushi rice, about 1-2 tablespoons each.

Step 8

Wrap a strip of nori around the rice mounds, letting the ends of the nori slightly overlap. Use a small amount of water to seal the ends.

Step 9

Spread a tiny dab of wasabi paste on top of each rice mound before spooning about 1 teaspoon of salmon roe to cover.

Step 10

Garnish with small pieces of fresh dill and a slice of cucumber on the side.

Step 11

Serve the sushi with low sodium soy sauce for dipping.

Nutrition Facts

Serving size	(880.4g)

Amount per serving	% Daily Value*
Calories	627.4

Total Fat 15.6g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 588mg	0%
Sodium 2904.5mg	0%
Total Carbohydrate 83.2g	0%
Dietary Fiber 3.1g	0%
Total Sugars 9.7g
Protein 39.5g	0%

Vitamin D 232IU	0%
Calcium 353.0mg	0%
Iron 14.4mg	0%
Potassium 711.9mg	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: 22.2%

Protein: 25.0%

Carbs: 52.7%