Low Sodium Shrimp Tempura Roll

Indulge in the perfect balance of flavor and health with this Low Sodium Shrimp Tempura Roll recipe, a lighter take on the classic sushi favorite. Crispy, golden-battered shrimp pair beautifully with creamy avocado and refreshing cucumber, all wrapped in seasoned sushi rice and savory nori for a flavorful bite that doesn’t sacrifice your sodium goals. By swapping traditional soy sauce for a low sodium alternative and seasoning the rice with a delicate mix of rice vinegar and soy, this dish delivers all the umami goodness with a fraction of the salt. Ideal for sushi enthusiasts, this homemade recipe is surprisingly simple with easy-to-follow steps and the perfect way to elevate any dinner gathering or sushi night at home. Serve with additional low sodium soy sauce on the side for dipping, and enjoy a fresh, wholesome take on this Japanese-inspired classic.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 8 large shrimp, peeled and deveined Shrimp
• 2 tablespoons Low sodium soy sauce
• 2 tablespoons Rice vinegar
• 2 cups Water
• 1 cup Sushi rice
• 1 ripe, sliced Avocado
• 1 small, julienned Cucumber
• 4 full-sized Nori sheets
• 1 cup Tempura batter mix
• 0.75 cup Cold water
• 1 liter, for frying Cooking oil

Directions

Step 1

In a saucepan, combine 2 cups of water with 1 cup of sushi rice. Bring to a boil, reduce heat to low, cover, and cook for about 15 minutes or until water is absorbed and rice is tender. Let it rest, covered, for an additional 10 minutes.

Step 2

While the rice is cooking, prepare the tempura batter. In a mixing bowl, combine 1 cup of tempura batter mix with 3/4 cup of cold water. Stir until just blended; some lumps are fine as overmixing can result in a heavier coating.

Step 3

Heat a large, deep skillet with 1 liter of cooking oil over medium-high heat. The oil should reach about 350°F (175°C) for frying.

Step 4

Dip each shrimp into the tempura batter, ensuring it is well coated, and carefully lower each shrimp into the hot oil. Fry in batches to avoid overcrowding and cook for about 2-3 minutes until the batter is golden brown and crispy. Remove cooked shrimp with a slotted spoon and let them drain on a plate lined with paper towels.

Step 5

In a small bowl, mix 2 tablespoons of low sodium soy sauce with 2 tablespoons of rice vinegar. This will be used to season the cooked rice.

Step 6

Transfer the cooked rice to a large bowl and drizzle the soy sauce and vinegar mixture over it. Gently fold to combine, ensuring not to mash the rice.

Step 7

Place a sushi mat on a flat surface and lay a nori sheet on top with the shiny side down. With wet hands, spread about 1/4 of the seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.

Step 8

Position two pieces of fried shrimp horizontally across the center of the rice, and top with a few slices of avocado and some julienned cucumber.

Step 9

Using the sushi mat, carefully roll the nori over the fillings, pressing gently to form a tight cylinder. Seal the edge with a little water.

Step 10

Repeat the process for the remaining rolls.

Step 11

Using a sharp, damp knife, slice each roll into 8 equal pieces.

Step 12

Serve the shrimp tempura rolls with additional low sodium soy sauce if desired.

Nutrition Facts

Serving size	(2517.5g)

Amount per serving	% Daily Value*
Calories	10418.8

Total Fat 1024.7g	0%
Saturated Fat 144.4g	0%
Polyunsaturated Fat 6.1g
Cholesterol 336mg	0%
Sodium 3798.1mg	0%
Total Carbohydrate 251.5g	0%
Dietary Fiber 9.8g	0%
Total Sugars 4.5g
Protein 65.3g	0%

Vitamin D 9.6IU	0%
Calcium 292.0mg	0%
Iron 8.8mg	0%
Potassium 1161.4mg	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: 87.9%

Protein: 2.5%

Carbs: 9.6%