Low Sodium Shrimp Sushi Roll

Delight in the fresh, vibrant flavors of this Low Sodium Shrimp Sushi Roll, a healthier twist on a Japanese classic that doesn't compromise on taste. Perfect for sushi enthusiasts looking to reduce their sodium intake, this recipe combines tender shrimp, creamy avocado, and crisp cucumber wrapped in perfectly seasoned sushi rice and nori. The rice is lightly flavored with a delicate blend of rice vinegar and sugar, creating the ideal base for the fillings. Served with low sodium soy sauce, pickled ginger, and a touch of wasabi, these homemade sushi rolls are both heart-smart and full of flavor. With simple step-by-step instructions, you'll master the art of rolling sushi with ease, creating a fresh, restaurant-quality dish right in your kitchen. Whether you're hosting a dinner party or preparing a light, nutritious meal, these rolls are sure to impress with every bite!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 1 cup Shrimp, peeled and deveined
• 1 whole Avocado
• 1 medium Cucumber
• 4 sheets Nori seaweed sheets
• 0.25 cup Low sodium soy sauce
• 2 tablespoons Pickled ginger
• 1 teaspoon Wasabi

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear, then combine with 1.25 cups of water in a rice cooker or saucepan. Cook according to the rice cooker's instructions or bring to a boil, cover, reduce heat, and simmer for 15 minutes, then remove from heat and let stand covered for an additional 10 minutes.

Step 2

While the rice is cooking, mix the rice vinegar with sugar in a small bowl until dissolved.

Step 3

Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture using a wooden spoon. Let the rice cool to room temperature.

Step 4

Bring a pot of water to a boil and cook the shrimp until they turn pink and are cooked through, about 2-3 minutes. Drain and set aside to cool.

Step 5

Slice the avocado in half, remove the pit, and slice the flesh into thin strips. Peel and slice the cucumber into thin matchstick pieces.

Step 6

Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Place a sheet of nori on the mat, shiny side down.

Step 7

With wet fingers, spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top edge.

Step 8

Arrange a line of shrimp, avocado, and cucumber along the bottom edge of the rice-covered nori.

Step 9

Using the bamboo mat as a guide, tightly roll the sushi away from you, applying gentle pressure to form a firm roll. Seal the edges by moistening the top border of the nori with water.

Step 10

Repeat the process with the remaining nori sheets, rice, shrimp, avocado, and cucumber.

Step 11

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

Nutrition Facts

Serving size	(1221.5g)

Amount per serving	% Daily Value*
Calories	900.1

Total Fat 25.7g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat 2.9g
Cholesterol 461.1mg	0%
Sodium 3100.9mg	0%
Total Carbohydrate 101.8g	0%
Dietary Fiber 14.1g	0%
Total Sugars 17.8g
Protein 73.9g	0%

Vitamin D 0IU	0%
Calcium 227.7mg	0%
Iron 5.0mg	0%
Potassium 2038.7mg	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: 24.8%

Protein: 31.6%

Carbs: 43.6%