Low Sodium Spicy Crab Roll
Elevate your sushi-making game with this Low Sodium Spicy Crab Roll, a guilt-free twist on the classic Japanese favorite. Featuring tender sushi rice seasoned with low-sodium rice vinegar, this recipe pairs creamy avocado, crisp cucumber, and a zesty blend of fresh crab meat, low-sodium mayonnaise, and sriracha for a fiery yet balanced flavor profile. Wrapped in nutrient-rich nori and finished with a sprinkle of sesame seeds, this homemade sushi roll is perfect for anyone looking to enjoy a healthier, low-sodium option without sacrificing bold, savory taste. Ready in under an hour, this recipe is an ideal choice for sushi enthusiasts eager to recreate restaurant-quality rolls at home. Serve with low-sodium soy sauce or pickled ginger for the ultimate light and flavorful meal!
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Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar (low sodium)
- 1 teaspoon Sugar
- 4 ounces Fresh crab meat
- 2 tablespoons Low-sodium mayonnaise
- 1 teaspoon Sriracha (low sodium)
- 1 sheet Nori (seaweed sheet)
- 1 small piece Cucumber
- 0.5 Avocado
- 1 teaspoon Sesame seeds (optional)
Directions
Step 1
Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch and ensures the rice doesn’t turn gummy when cooked.
Step 2
In a small pot, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover with a lid and cook for 18 minutes or until the water is fully absorbed.
Step 3
Once the rice has finished cooking, remove it from the heat and let it rest, covered, for 10 minutes to allow it to steam further.
Step 4
In a small bowl, mix the rice vinegar and sugar until the sugar dissolves completely. Transfer the cooked rice to a large, non-metallic bowl and gently fold the vinegar mixture into the rice. Let the seasoned rice cool to room temperature by covering it with a clean kitchen towel.
Step 5
In another bowl, combine the fresh crab meat, low-sodium mayonnaise, and low-sodium sriracha. Mix gently until the mixture is evenly incorporated. Set aside.
Step 6
Prepare the vegetables by slicing the cucumber into thin strips and the avocado into thin slices.
Step 7
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Place a sheet of nori, shiny side down, on the mat.
Step 8
Wet your hands with water to prevent sticking and spread an even layer of sushi rice over the nori, leaving about 1 inch at the top edge uncovered.
Step 9
Turn the nori and rice sheet over so the rice is facing down against the mat. In the center of the nori, place a line of crab mixture, cucumber strips, and avocado slices.
Step 10
Using the bamboo mat, carefully roll the sushi into a tight cylinder, starting from the bottom edge. Press firmly but gently as you roll to shape the roll evenly.
Step 11
Once the roll is completed, use a sharp knife dipped in water to slice the roll into 6 to 8 even pieces.
Step 12
Sprinkle sesame seeds on top for garnish if desired. Serve immediately with low-sodium soy sauce or pickled ginger, if preferred.
Nutrition Facts
| Serving size | (803.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 675.5 |
| Total Fat 24.8g | 0% |
| Saturated Fat 3.8g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 69.9mg | 0% |
| Sodium 1334.5mg | 0% |
| Total Carbohydrate 77.4g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 7.1g | |
| Protein 31.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 202.5mg | 0% |
| Iron 3.4mg | 0% |
| Potassium 931.5mg | 0% |
Source of Calories