Low Sodium Seaweed Salad Sushi

Experience a guilt-free journey into Japanese cuisine with this Low Sodium Seaweed Salad Sushi recipe—perfect for health-conscious sushi lovers! Featuring tender sushi rice lightly seasoned with rice vinegar and a hint of sweetness, these rolls come to life with a vibrant medley of fresh julienned cucumber, carrot, creamy avocado, and a nutrient-packed blend of rehydrated arame or wakame seaweed. Wrapped in delicate nori sheets and sprinkled with sesame seeds and green onions for added texture, these sushi rolls are a deliciously wholesome and low-sodium alternative to traditional options. Crafted with easy-to-follow techniques, this recipe makes sushi-making at home approachable and fun. Pair it with low-sodium soy sauce, wasabi, and grated ginger for a flavorful yet heart-healthy meal or appetizer everyone will love! Perfect for meal prepping or impressing at your next dinner party.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 5

Ingredients

• 5 pieces Nori (seaweed) sheets
• 2 cups Sushi rice
• 2.5 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 2 tablespoons Low sodium soy sauce
• 1 cup Arame or wakame dried seaweed
• 1 medium Cucumber, julienned
• 1 medium Carrot, julienned
• 1 medium Avocado, sliced
• 2 tablespoons Sesame seeds
• 1 teaspoon Ginger, grated
• 0.5 teaspoon Wasabi paste
• 2 tablespoons Green onions, chopped

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 water in a rice cooker or saucepan. If using a saucepan, bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from heat and let it sit covered for another 10 minutes.

Step 3

While the rice is cooking, soak the dried seaweed in a bowl of cold water for 10 minutes to rehydrate. Drain well and set aside.

Step 4

In a small saucepan, mix rice vinegar and sugar over low heat until the sugar dissolves. Remove from heat and let it cool slightly.

Step 5

Transfer the cooked rice to a large bowl and gently fold in the vinegar-sugar mixture to season the rice, being careful not to mash the rice.

Step 6

Place a nori sheet on a bamboo sushi mat, shiny side down. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of the top edge uncovered.

Step 7

Add a line of seaweed salad, cucumber, carrot, avocado, and a sprinkle of sesame seeds and green onions in a line across the rice at the edge closest to you.

Step 8

Using the bamboo mat, roll the sushi away from you, pressing gently with each roll to keep the shape tight without squeezing the filling out. Moisten the top edge with water to seal the nori sheet.

Step 9

Repeat the process with the remaining ingredients to make more rolls.

Step 10

With a sharp knife, slice each roll into 6-8 pieces. Serve with low sodium soy sauce, wasabi, and grated ginger on the side.

Nutrition Facts

Serving size	(1660.8g)

Amount per serving	% Daily Value*
Calories	1201.9

Total Fat 36.6g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 3660.0mg	0%
Total Carbohydrate 200.6g	0%
Dietary Fiber 31.1g	0%
Total Sugars 20.9g
Protein 33.2g	0%

Vitamin D 0IU	0%
Calcium 570.8mg	0%
Iron 14.7mg	0%
Potassium 2871.8mg	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: 26.0%

Protein: 10.5%

Carbs: 63.5%