Low Sodium Shrimp Tempura Sushi

Delight in the crisp elegance of **Low Sodium Shrimp Tempura Sushi**, a healthier twist on the classic Japanese favorite! This recipe combines golden, lightly battered shrimp tempura, fresh veggies like cucumber, carrot, and creamy avocado, and perfectly seasoned sushi rice wrapped in nori for a gourmet experience at home. The secret lies in the light and airy tempura batter made with unsalted sparkling water, ensuring a delicate crunch while keeping sodium levels in check. Perfect for sushi lovers looking for a reduced-sodium option, this dish is both nutritious and indulgent. Serve it with low-sodium soy sauce to round out the flavors and enjoy a restaurant-quality meal made entirely from scratch!

Nutriscore Rating: 64/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 12 pieces Shrimp
• 1 cup All-purpose flour
• 1 cup Cornstarch
• 1 teaspoon Baking powder
• 1 cup Sparkling water (unsalted)
• 4 cubes Ice cubes
• 3 cups Vegetable oil
• 2 cups Sushi rice
• 1 tablespoon Rice vinegar
• 1 tablespoon Sugar
• 4 sheets Nori seaweed sheets
• 1 whole Cucumber
• 1 whole Carrot
• 1 whole Avocado

Directions

Step 1

Start by preparing the sushi rice: Rinse the rice under cold water until the water runs clear. Cook it according to the package instructions, and once done, stir in the rice vinegar and sugar. Let the rice cool to room temperature.

Step 2

Peel and devein the shrimp, keeping the tails on. Pat them dry with a paper towel.

Step 3

Prepare the tempura batter: In a large bowl, mix together the all-purpose flour, cornstarch, and baking powder. Add the sparkling water and ice cubes to the dry ingredients and mix gently. The batter should be thin and slightly lumpy. Keep the bowl over ice to maintain the cold temperature.

Step 4

Heat the vegetable oil in a deep pan or pot over medium-high heat until it reaches 350°F (175°C).

Step 5

Dip each shrimp into the tempura batter, allowing excess to drip off, and then carefully place it into the hot oil. Fry in batches to avoid overcrowding. Fry until golden brown, around 2-3 minutes per side. Remove and drain on a paper towel-lined plate.

Step 6

Prepare the vegetables by cutting the cucumber, carrot, and avocado into thin strips.

Step 7

Lay a bamboo sushi mat on a clean surface and place a piece of plastic wrap over it. Lay a sheet of nori, shiny side down, on the plastic wrap.

Step 8

Wet your hands with water and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.

Step 9

Place a few strips of cucumber, carrot, and avocado across the center of the rice.

Step 10

Lay 3 pieces of tempura shrimp over the vegetables, tails facing outwards.

Step 11

Starting at the edge closest to you, lift the mat and begin rolling away from you, applying gentle pressure to keep the roll tight. Seal the edge with a little water to hold the roll together.

Step 12

Repeat with the remaining nori sheets and ingredients.

Step 13

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

Step 14

Serve immediately with low-sodium soy sauce or your preferred sushi accompaniments.

Nutrition Facts

Serving size	(2323.1g)

Amount per serving	% Daily Value*
Calories	7264.2

Total Fat 664.2g	0%
Saturated Fat 95.6g	0%
Polyunsaturated Fat 410.3g
Cholesterol 252mg	0%
Sodium 1195.3mg	0%
Total Carbohydrate 325.6g	0%
Dietary Fiber 19.9g	0%
Total Sugars 21.1g
Protein 58.1g	0%

Vitamin D 7.2IU	0%
Calcium 244.1mg	0%
Iron 11.5mg	0%
Potassium 1894.4mg	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: 79.6%

Protein: 3.1%

Carbs: 17.3%