Low Sodium Salmon Sushi Rolls

Experience the perfect blend of fresh, vibrant flavors with these Low Sodium Salmon Sushi Rolls, a healthy twist on a Japanese classic. Made with tender slices of fresh salmon, creamy avocado, and crisp cucumber, these rolls are wrapped in seaweed sheets and fluffy, perfectly seasoned sushi rice. By using low sodium soy sauce and a homemade rice vinegar seasoning, this recipe keeps the sodium levels in check without sacrificing taste. Whether you're a sushi-making novice or a seasoned pro, the step-by-step instructions make it easy to create these restaurant-quality rolls at home. Perfect for a light lunch, dinner, or party appetizer, these sushi rolls are a delicious way to enjoy a nutritious and low-sodium meal. Serve them with wasabi, pickled ginger, and a side of low sodium soy sauce for the ultimate sushi experience!

Nutriscore Rating: 73/100

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 Sugar
• 3 sheets Nori sheets
• 6 ounces Fresh Salmon
• 0.5 medium Cucumber
• 0.5 large Avocado
• 2 tablespoons Low sodium soy sauce
• 0.5 teaspoon Wasabi paste
• 2 tablespoons Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.

Step 2

Combine the rice and water in a rice cooker or a covered pot, and cook the rice according to the device's instructions or on a low simmer until all the water is absorbed, about 15-20 minutes.

Step 3

Transfer the cooked rice to a large bowl and let it cool for about 5 minutes.

Step 4

In a small bowl, mix the rice vinegar and sugar until the sugar dissolves. Pour this mixture over the rice, gently folding it in with a wooden spatula or rice paddle. Let it cool to room temperature.

Step 5

While the rice cools, slice the fresh salmon into long thin strips about 1/2 inch wide. Peel the cucumber and slice it into thin matchstick pieces. Halve the avocado, remove the pit, and slice it into thin strips.

Step 6

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

Step 7

With dampened fingers, spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch at the top edge free of rice.

Step 8

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

Step 9

Using the bamboo mat, carefully roll the sushi into a tight log, applying gentle pressure to keep the roll firm. Seal the edge with a little water.

Step 10

With a sharp knife, slice the roll into 6-8 equal pieces, cleaning the knife blade with a damp cloth between cuts.

Step 11

Serve the sushi rolls with low sodium soy sauce, wasabi paste, and pickled ginger on the side for dipping and topping.

Nutrition Facts

Serving size	(966.3g)

Amount per serving	% Daily Value*
Calories	877.7

Total Fat 38.2g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 2.0g
Cholesterol 93.6mg	0%
Sodium 1714.4mg	0%
Total Carbohydrate 84.9g	0%
Dietary Fiber 10.7g	0%
Total Sugars 7.0g
Protein 46.7g	0%

Vitamin D 969.6IU	0%
Calcium 116.0mg	0%
Iron 4.4mg	0%
Potassium 1602.5mg	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: 39.5%

Protein: 21.5%

Carbs: 39.0%