Low Sodium Scallop Sushi

Delight in the delicate flavors of our Low Sodium Scallop Sushi, a health-conscious twist on a Japanese classic that doesn't compromise on taste. This homemade sushi features tender, marinated sea scallops paired with creamy avocado, crisp cucumber, and a hint of zesty ginger, all wrapped in perfectly seasoned sushi rice and nori sheets. By using low sodium soy sauce and fresh, wholesome ingredients, this recipe ensures a balanced meal that's lower in sodium yet high in flavor. With simple rolling techniques and a quick marinating process, this dish is as fun to make as it is to eat! Perfect for an elegant appetizer or light main course, serve these vibrant rolls with a touch of wasabi and a sprinkle of fresh chives for a restaurant-quality experience right at home.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Japanese short-grain sushi rice
• 1.25 cups Water
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 2 teaspoons Low sodium soy sauce
• 8 large Fresh sea scallops
• 1 small Fresh cucumber
• 3 full Nori seaweed sheets
• 1 whole Avocado
• 1 teaspoon Lemon juice
• 1 teaspoon Fresh ginger, peeled and julienned
• 1 teaspoon Wasabi paste
• 1 tablespoon Chives, finely chopped

Directions

Step 1

Rinse the sushi rice with cold water in a fine-mesh strainer until the water runs clear, then drain well.

Step 2

In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and let it sit for 10 minutes covered.

Step 3

In a small bowl, mix the rice vinegar and sugar. Gently fold this mixture into the warm rice using a wooden spoon.

Step 4

Slice the scallops in half horizontally and marinate them with lemon juice and a teaspoon of low sodium soy sauce. Set aside for 10 minutes.

Step 5

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

Step 6

Lay a sheet of nori shiny side down on a bamboo sushi mat covered with plastic wrap. With wet hands, spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top.

Step 7

Place a few strips of cucumber and avocado horizontally across the bottom third of the rice, then lay a few scallop halves on top, followed by a little of the julienned ginger.

Step 8

Using the bamboo mat, roll the sushi away from you, keeping the fillings in place as you roll. Moisten the top border of the nori with water to seal the roll.

Step 9

Slice the sushi roll into 8 pieces using a sharp knife moistened with water to prevent sticking.

Step 10

Repeat the rolling process with the remaining nori sheets and ingredients.

Step 11

Serve the scallop sushi with a small dollop of wasabi paste on the side and sprinkle with finely chopped chives for garnish.

Nutrition Facts

Serving size	(1124.8g)

Amount per serving	% Daily Value*
Calories	875.8

Total Fat 25.4g	0%
Saturated Fat 3.6g	0%
Polyunsaturated Fat 2.9g
Cholesterol 98.4mg	0%
Sodium 2225.8mg	0%
Total Carbohydrate 106.0g	0%
Dietary Fiber 12.4g	0%
Total Sugars 17.2g
Protein 60.3g	0%

Vitamin D 0IU	0%
Calcium 98.0mg	0%
Iron 3.3mg	0%
Potassium 1905.8mg	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: 25.6%

Protein: 27.0%

Carbs: 47.4%