Low Sodium Salmon Uramaki

Discover the perfect balance of flavor and nutrition with this **Low Sodium Salmon Uramaki** recipe, a delightful twist on traditional sushi rolls. Featuring tender slices of fresh salmon, creamy avocado, and crisp cucumber, these inside-out rolls showcase soft sushi rice delicately seasoned with rice vinegar and just a touch of sugar for a subtle tang. Sprinkled with nutty sesame seeds and rolled in nori seaweed, these uramaki rolls offer a satisfying texture and vibrant taste without the excessive sodium, thanks to the use of low sodium soy sauce. Ideal for sushi enthusiasts looking for a healthier alternative, this recipe is both impressive and approachable, requiring just a bamboo mat and a few essential ingredients. Serve them fresh with wasabi, pickled ginger, and extra soy sauce for dipping, and savor a homemade sushi experience that’s as nutritious as it is delicious. Perfect for a light dinner, party platter, or elegant appetizer!

Nutriscore Rating: 73/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 250 grams Sushi rice
• 300 ml Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 200 grams Fresh salmon
• 1 medium Cucumber
• 1 medium Avocado
• 2 whole Nori seaweed sheets
• 2 tablespoons Low sodium soy sauce
• 1 teaspoon Wasabi paste
• 2 tablespoons Pickled ginger
• 2 tablespoons Sesame seeds
• 1 item Bamboo sushi mat
• 1 roll Plastic wrap

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine the rinsed rice with 300 ml of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed. Remove from heat and let it sit for 10 minutes, covered.

Step 2

Transfer the cooked rice to a large, non-metallic bowl. In a small bowl, mix 2 tablespoons of rice vinegar with 1 teaspoon of sugar until the sugar dissolves. Carefully fold the vinegar mixture into the rice using a wooden spoon, being careful not to mash the rice. Allow the rice to cool to room temperature.

Step 3

While the rice is cooling, slice the fresh salmon into thin strips (approximately 1 cm wide). Peel and thinly slice the cucumber into long strips, removing seeds if necessary. Halve the avocado, remove the pit, peel, and slice the flesh into thin strips.

Step 4

Lay a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking. Cut a nori sheet in half, and place it on the plastic wrap, shiny side down.

Step 5

Moisten your hands with water to prevent rice from sticking. Take a handful of rice (about 100 grams), and spread it evenly over the nori sheet, covering all corners. Sprinkle 1 tablespoon of sesame seeds over the rice.

Step 6

Carefully flip the nori so the rice side is facing down. Place a few strips of salmon, cucumber, and avocado in a horizontal line about 3 cm from the bottom edge of the nori.

Step 7

Lift the bamboo mat edge closest to you, and roll it over the filling, pressing gently but firmly to shape the uramaki. Continue rolling until you reach the end of the nori. Tighten the roll by gently pressing along the roll.

Step 8

Remove the bamboo mat and use a sharp, moistened knife to cut the roll into 6-8 even pieces. Repeat steps 4-7 with the remaining ingredients.

Step 9

Serve the salmon uramaki rolls with low sodium soy sauce, wasabi paste, and pickled ginger for garnish and dipping.

Nutrition Facts

Serving size	(1574.9g)

Amount per serving	% Daily Value*
Calories	1229.9

Total Fat 59.7g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 7.2g
Cholesterol 110mg	0%
Sodium 1797.8mg	0%
Total Carbohydrate 113.2g	0%
Dietary Fiber 15.8g	0%
Total Sugars 9.5g
Protein 58.9g	0%

Vitamin D 1140IU	0%
Calcium 148.9mg	0%
Iron 6.5mg	0%
Potassium 2088.9mg	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: 43.8%

Protein: 19.2%

Carbs: 36.9%