Low Sodium Spicy Tuna Roll

Discover a guilt-free twist on a sushi favorite with this Low Sodium Spicy Tuna Roll recipe. Packed with bold flavors and a kick of heat, this healthier variation features fresh sushi-grade tuna tossed in low-sodium sriracha and creamy low-sodium mayonnaise. Perfectly seasoned rice balances the spice, while crisp cucumber and buttery avocado add delightful texture. Wrapped in nori and rolled with care, each piece offers a perfect balance of flavor without the extra salt. Garnish with sesame seeds for a nutty finish and serve with a low-sodium soy sauce substitute for delicious dipping. Whether you're a sushi novice or a seasoned home chef, this recipe caters to your cravings while keeping your sodium intake in check.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.25 teaspoon Salt substitute
• 4 ounces Fresh sushi-grade tuna
• 1 tablespoon Low-sodium sriracha sauce
• 1 tablespoon Low-sodium mayonnaise
• 2 pieces Nori sheets
• 0.5 Cucumber
• 0.5 Avocado
• 1 teaspoon Sesame seeds (optional)
• 2 tablespoons Soy sauce substitute (optional, for dipping)

Directions

Step 1

Rinse the sushi rice thoroughly in cold water until the water runs clear to remove excess starch.

Step 2

Combine the rinsed rice and 1.25 cups of water in a rice cooker or saucepan. Cook according to the rice cooker's instructions, or bring to a boil in the saucepan, then reduce the heat to low, cover, and simmer for 20 minutes. Let the rice rest for 10 minutes after cooking.

Step 3

In a small bowl, mix the rice vinegar, sugar, and salt substitute until dissolved. Gently fold this mixture into the cooked rice with a wooden spoon or rice paddle while the rice is still warm. Allow the rice to cool to room temperature, covering it with a damp towel to keep it from drying out.

Step 4

Dice the fresh sushi-grade tuna into small pieces and place it in a bowl. Add the low-sodium sriracha sauce and low-sodium mayonnaise, mixing gently until the tuna is coated. Set aside.

Step 5

Cut the cucumber and avocado into thin strips, roughly 3-4 inches long, for the filling.

Step 6

Lay a sheet of nori, shiny side down, on a bamboo sushi mat or sheet of plastic wrap. Wet your hands with water to prevent the rice from sticking, and spread a thin, even layer of rice over the nori, leaving about 1 inch of space at the top edge.

Step 7

Spread a line of the spicy tuna mixture across the center of the rice. Add a few strips of cucumber and avocado for crunch and creaminess.

Step 8

Using the bamboo mat or plastic wrap, carefully roll the sushi into a tight log, starting from the edge closest to you. Press gently to secure the roll, then seal the edge with a bit of water if needed.

Step 9

Repeat the process with the remaining ingredients to make the second roll.

Step 10

Use a sharp knife to slice each roll into 6-8 pieces, wiping the blade clean between cuts to ensure neat slices.

Step 11

Optional: Sprinkle the sliced rolls with sesame seeds for added texture and flavor.

Step 12

Serve immediately with a low-sodium soy sauce substitute for dipping (if desired). Enjoy!

Nutrition Facts

Serving size	(856.6g)

Amount per serving	% Daily Value*
Calories	707.9

Total Fat 23.8g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 1.4g
Cholesterol 48.0mg	0%
Sodium 1202.0mg	0%
Total Carbohydrate 82.6g	0%
Dietary Fiber 7.6g	0%
Total Sugars 9.1g
Protein 37.4g	0%

Vitamin D 257.4IU	0%
Calcium 94.1mg	0%
Iron 4.2mg	0%
Potassium 2285.0mg	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: 30.9%

Protein: 21.5%

Carbs: 47.6%