Low Sodium Salmon Sushi Roll

Delight in the clean, fresh flavors of this Low Sodium Salmon Sushi Roll, a healthier twist on a Japanese classic. Featuring tender strips of fresh, skinless salmon paired with crisp cucumber, creamy avocado, and a touch of sesame, these sushi rolls are wrapped in nutrient-rich nori and perfectly seasoned sushi rice. The secret lies in the homemade rice vinegar seasoning, which balances tangy and slightly sweet notes without overwhelming the delicate flavors. With low sodium soy sauce and a hint of wasabi for dipping, this recipe is perfect for sushi lovers seeking a lighter, heart-healthy option. Ready in under an hour, these rolls are ideal for a dinner party centerpiece or a fun DIY sushi night at home. Whether you're a sushi pro or a beginner, you’ll love rolling up these guilt-free bites of deliciousness!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1 cup Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 4 whole Nori sheets
• 8 ounces Fresh salmon fillet, skinless
• 1 small Cucumber
• 1 medium Avocado
• 2 tablespoons Sesame seeds
• 0.25 cup Low sodium soy sauce
• 2 teaspoons Wasabi paste

Directions

Step 1

Start by rinsing the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. If you don't have a rice cooker, you can use a saucepan to bring the rice and water to a boil, then reduce heat, cover, and simmer for 15 minutes. Let it stand, covered, for an additional 10 minutes.

Step 3

In a small saucepan, gently heat the rice vinegar and sugar until the sugar dissolves. Do not boil. Allow the mixture to cool.

Step 4

Transfer the cooked rice to a wooden or glass bowl. Gradually fold in the vinegar mixture, while fanning the rice to cool it efficiently. The rice should be sticky, but not mushy. Cover with a damp cloth and set aside.

Step 5

Cut the salmon fillet into thin strips, roughly half an inch in thickness.

Step 6

Peel the cucumber and slice it lengthwise into thin strips, discarding the seeds.

Step 7

Cut the avocado in half, remove the pit, and slice it into thin strips.

Step 8

Place a bamboo sushi mat on a clean surface and lay a nori sheet, shiny side down, on the mat.

Step 9

With wet hands, spread a thin, even layer of sushi rice over the nori sheet, leaving a 1-inch border at the top. Press down gently.

Step 10

Arrange a few pieces of salmon, cucumber, and avocado across the center of the rice.

Step 11

Using the bamboo mat, carefully roll the nori over the filling, applying gentle but firm pressure to shape the roll. Seal the edge with a little water.

Step 12

Repeat the process with the remaining nori sheets and ingredients.

Step 13

Once all rolls are prepared, use a sharp knife to cut each roll into 8 equal pieces. Wipe the knife between cuts to ensure clean edges.

Step 14

Sprinkle sesame seeds over the tops of the sushi pieces for added flavor and texture.

Step 15

Serve the salmon sushi rolls with low sodium soy sauce and wasabi paste on the side.

Nutrition Facts

Serving size	(1050.1g)

Amount per serving	% Daily Value*
Calories	1252.1

Total Fat 63.9g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 7.4g
Cholesterol 124.7mg	0%
Sodium 2933.6mg	0%
Total Carbohydrate 104.4g	0%
Dietary Fiber 16.3g	0%
Total Sugars 17.0g
Protein 65.8g	0%

Vitamin D 1192.9IU	0%
Calcium 129.0mg	0%
Iron 6.1mg	0%
Potassium 2277.3mg	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: 45.8%

Protein: 21.0%

Carbs: 33.3%