Low Sodium Spicy Salmon Roll

Savor the bold flavors of this Low Sodium Spicy Salmon Roll, a guilt-free twist on your favorite sushi indulgence. Crafted with sushi-grade salmon, creamy avocado, crunchy cucumber, and a kick of low-sodium sriracha, this homemade sushi roll is as nutritious as it is delicious. The seasoned rice is gently sweetened with honey and unsalted rice vinegar, perfectly complementing the spicy salmon filling. Rolled in nutrient-packed nori and topped with toasted sesame seeds and green onion, this recipe delivers restaurant-quality sushi with a heart-healthy, low-sodium approach. Whether you're a sushi enthusiast or a beginner, this quick and customizable roll is perfect for a light lunch, dinner, or an impressive appetizer.

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 2

Ingredients

• 6 ounces Sushi-grade salmon
• 2 cups Cooked sushi rice
• 2 sheets Nori sheets (seaweed)
• 2 tablespoons Unsalted rice vinegar
• 1 teaspoon Honey
• 1 tablespoon Low-sodium sriracha sauce
• 1 tablespoon Plain Greek yogurt (unsalted)
• 0.5 unit Cucumber
• 0.5 unit Avocado
• 1 teaspoon Toasted sesame seeds
• 1 teaspoon Green onion (chopped)
• 0.25 teaspoon Wasabi paste (optional)
• 0.25 cup Water
• 1 unit Bamboo sushi mat (for rolling)

Directions

Step 1

Prepare the sushi rice: In a small bowl, mix unsalted rice vinegar and honey, then gently fold it into the warm cooked sushi rice using a wooden spatula. Allow the rice to cool to room temperature.

Step 2

Prepare the spicy salmon filling: Dice the sushi-grade salmon into small cubes. In another small bowl, mix low-sodium sriracha sauce and plain Greek yogurt. Gently toss the diced salmon in this mixture until evenly coated. Refrigerate until ready to use.

Step 3

Prepare the cucumber and avocado: Slice the cucumber and avocado into thin strips, removing the seeds and skin as necessary.

Step 4

Set up your sushi rolling station: Place a bamboo sushi mat on a flat surface and cover it with a piece of plastic wrap for easy rolling and cleanup. Lay a sheet of nori, shiny side down, on the mat.

Step 5

Spread rice onto the nori: Wet your hands with a little water to prevent the rice from sticking. Take half of the prepared sushi rice and evenly spread it over the nori, leaving about 1 inch uncovered at the top edge.

Step 6

Add the filling: About 1 inch from the bottom edge of the rice-covered nori, arrange the spicy salmon mixture, cucumber slices, and avocado slices in a horizontal line.

Step 7

Roll the sushi: Using the bamboo mat, gently lift the bottom edge of the nori and begin rolling it upwards, applying slight pressure to keep the roll tight but not squishing the fillings. Continue until the entire roll is formed, sealing the edge with a small amount of water.

Step 8

Slice the roll: Using a sharp knife, carefully slice the roll into 6-8 even pieces. Wipe the blade with a damp cloth between slices to ensure clean cuts.

Step 9

Repeat steps 4-8 with the second nori sheet and the remaining ingredients.

Step 10

Garnish and serve: Arrange the rolls on a serving plate. Sprinkle with toasted sesame seeds and chopped green onion. Serve with optional wasabi paste and low-sodium soy sauce replacement, if desired.

Nutrition Facts

Serving size	(1032.9g)

Amount per serving	% Daily Value*
Calories	1106.1

Total Fat 35.7g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 1.4g
Cholesterol 94.1mg	0%
Sodium 261.7mg	0%
Total Carbohydrate 139.1g	0%
Dietary Fiber 8.3g	0%
Total Sugars 12.8g
Protein 49.6g	0%

Vitamin D 894.7IU	0%
Calcium 157.1mg	0%
Iron 3.5mg	0%
Potassium 1477.1mg	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: 29.9%

Protein: 18.4%

Carbs: 51.7%