Low Sodium Spicy Tuna Maki

Elevate your sushi night with this Low Sodium Spicy Tuna Maki—a healthier twist on the beloved Japanese classic! This recipe features sushi-grade tuna tossed in a zesty blend of low sodium soy sauce, Sriracha, sesame oil, and fresh scallions, creating a perfectly balanced blend of spice and umami without the excess salt. Paired with creamy avocado, crisp cucumber, and lightly seasoned sushi rice, all rolled in nutrient-rich nori, these maki rolls are as flavorful as they are eye-catching. Perfect for a light dinner or appetizer, this dish comes together in just 40 minutes and is sure to impress with its clean, fresh flavors and beautiful presentation. Serve with a side of extra low sodium soy sauce and wasabi for a restaurant-quality experience at home!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 oz Sushi-grade tuna
• 2 cups Cooked sushi rice
• 1 tsp Low sodium soy sauce
• 2 tsp Sriracha (low sodium, if available)
• 1 tsp Sesame oil
• 1 small Cucumber, julienned
• 0.5 Avocado, thinly sliced
• 4 Nori sheets
• 2 tbsp Rice vinegar
• 1 tsp Sugar
• 1 Scallion, finely chopped

Directions

Step 1

In a small bowl, mix the cooked sushi rice with rice vinegar and sugar. Stir well and set aside to let the flavors meld.

Step 2

Finely dice the sushi-grade tuna and place it in a mixing bowl.

Step 3

Add the low sodium soy sauce, Sriracha, sesame oil, and chopped scallions to the tuna. Mix gently until well combined. Adjust spiciness by adding more Sriracha if desired. Cover and refrigerate until ready to use.

Step 4

Prepare your rolling station by laying a bamboo mat flat on a clean surface. Place a sheet of nori shiny-side down on the mat.

Step 5

Wet your hands with a small bowl of water to prevent sticking. Take a handful of seasoned sushi rice and spread it evenly across the nori sheet, leaving a 1-inch border at the top.

Step 6

Arrange a line of julienned cucumber and avocado slices horizontally across the rice, about 1 inch from the bottom edge.

Step 7

Spoon a thin line of the spicy tuna mixture over the cucumber and avocado. Be careful not to overfill, as this can make rolling difficult.

Step 8

Using the bamboo mat, lift the bottom edge and carefully roll it over the filling. Continue rolling, applying gentle pressure to form a tight cylinder. Seal the edge with a small amount of water.

Step 9

Repeat the process with the remaining nori sheets, rice, and filling.

Step 10

Using a sharp knife, slice each roll into 6-8 equal pieces. Clean the knife with a damp cloth between cuts for clean edges.

Step 11

Serve your Low Sodium Spicy Tuna Maki with extra low sodium soy sauce or wasabi on the side, if desired.

Nutrition Facts

Serving size	(706.7g)

Amount per serving	% Daily Value*
Calories	875.0

Total Fat 19.4g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 6.0g
Cholesterol 44.2mg	0%
Sodium 404.7mg	0%
Total Carbohydrate 131.3g	0%
Dietary Fiber 5.4g	0%
Total Sugars 8.4g
Protein 41.1g	0%

Vitamin D 77.1IU	0%
Calcium 91.0mg	0%
Iron 3.1mg	0%
Potassium 1132.5mg	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: 20.2%

Protein: 19.0%

Carbs: 60.8%