Low Sodium Shrimp Sushi
Discover the art of crafting homemade *Low Sodium Shrimp Sushi*—a healthier twist on a Japanese classic! This flavorful recipe combines tender, perfectly cooked shrimp, creamy avocado, and crisp cucumber, all rolled up with seasoned sushi rice and nori sheets. By using a touch of rice vinegar and a low-sodium soy sauce for dipping, this dish keeps the flavors vibrant while remaining heart-friendly. Ideal for sushi lovers seeking to reduce their sodium intake, this recipe is easy to follow and comes together in under an hour. Perfect as a light lunch, a sophisticated appetizer, or even a fun DIY project, these rolls deliver restaurant-quality taste with a homemade touch. Serve them fresh alongside your favorite garnishes for a delicious, low-sodium sushi experience!
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Ingredients
- 1 cup sushi rice
- 1.5 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 8 pieces shrimp, cooked and peeled
- 4 sheets nori sheets
- 0.5 cup cucumber, thinly sliced
- 0.5 cup avocado, thinly sliced
- 1 teaspoon wasabi paste
- 0.25 cup low-sodium soy sauce
Directions
Step 1
Rinse the sushi rice under cold running water until the water runs clear, then drain.
Step 2
Combine the rice and 1.5 cups of water in a saucepan. Bring to a boil, then reduce heat to low. Cover and cook for 20 minutes or until water is absorbed.
Step 3
While the rice cooks, in a small saucepan and over low heat, combine rice vinegar and sugar. Stir until sugar is dissolved. Allow to cool slightly.
Step 4
After the rice has cooked, transfer it to a large wooden or plastic bowl. Drizzle the vinegar mixture evenly over the rice and fold it in gently with a wooden spoon. Allow the rice to cool to room temperature.
Step 5
Place a bamboo sushi mat on a clean surface. Lay a sheet of nori, shiny side down, on the mat.
Step 6
Spread a thin layer of the cooled sushi rice over two-thirds of the nori, leaving about 1 inch uncovered at the top edge for sealing the roll.
Step 7
Place 2 pieces of shrimp, a few cucumber slices, and a few avocado slices across the middle of the rice.
Step 8
Smear a small amount of wasabi along the ingredients for added flavor.
Step 9
Hold the edge of the mat with your thumbs while keeping the filling in place with your fingers, lift the edge of the mat closest to you and roll it away from you, pressing firmly to form a smooth cylinder.
Step 10
Use a sharp knife to slice the roll into six to eight pieces, wiping the knife with a damp cloth between cuts.
Step 11
Repeat the rolling process with the remaining ingredients.
Step 12
Serve sushi rolls with low-sodium soy sauce on the side for dipping.
Nutrition Facts
| Serving size | (935.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 624.8 |
| Total Fat 18.7g | 0% |
| Saturated Fat 2.7g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 78.1mg | 0% |
| Sodium 2388.4mg | 0% |
| Total Carbohydrate 89.5g | 0% |
| Dietary Fiber 10.8g | 0% |
| Total Sugars 6.9g | |
| Protein 28.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 108.7mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 1153.2mg | 0% |
Source of Calories