Low Sodium Spicy Tuna Sushi

Elevate your sushi night with this health-conscious and flavor-packed recipe for Low Sodium Spicy Tuna Sushi! Perfect for novice and seasoned sushi makers alike, this recipe combines sushi-grade tuna with a creamy, fiery blend of low-sodium sriracha and plain Greek yogurt for a guilt-free kick. Balanced with crisp cucumber, buttery avocado, and delicate sushi rice infused with a hint of sweetened rice vinegar, each bite is a harmonious blend of textures and tastes. Wrapped in nori sheets and optionally topped with sesame seeds for added flair, these homemade sushi rolls are as visually stunning as they are delicious. Ready in just 40 minutes, this low-sodium sushi recipe is ideal for a nutritious weeknight dinner, a sushi party, or any time you're craving homemade Japanese-inspired cuisine.

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Honey
• 4 ounces Tuna (sushi-grade)
• 1 teaspoon Low-sodium sriracha
• 1 tablespoon Plain Greek yogurt (unsweetened)
• 0.5 medium Cucumber
• 0.5 medium Avocado
• 4 sheets Nori sheets
• 1 teaspoon Sesame seeds (optional)
• 0.5 teaspoon Wasabi (optional, low-sodium version)

Directions

Step 1

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

Step 2

In a medium pot, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is completely absorbed.

Step 3

Once cooked, remove the rice from the heat and let it sit covered for 10 minutes. Then, transfer the rice to a large bowl.

Step 4

In a small bowl, mix the rice vinegar and honey. Gently fold this mixture into the rice with a wooden spoon or rice paddle. Allow the rice to cool to room temperature.

Step 5

While the rice is cooling, finely dice the sushi-grade tuna and place it in a bowl.

Step 6

Mix low-sodium sriracha and plain Greek yogurt into the diced tuna until well combined to create the spicy tuna filling.

Step 7

Julienne the cucumber and thinly slice the avocado.

Step 8

Lay a sheet of nori shiny side down on a bamboo sushi mat or clean flat surface. Wet your hands to prevent the rice from sticking and spread a thin, even layer of sushi rice across the nori, leaving a 1-inch border at the top edge.

Step 9

Place a strip of cucumber, avocado slices, and a portion of the spicy tuna mixture along the center of the rice.

Step 10

Using the bamboo mat, carefully roll the sushi tightly from the bottom edge up, pressing gently to form a firm roll. Seal the roll by moistening the top border of nori with a bit of water.

Step 11

Repeat with the remaining nori sheets and ingredients.

Step 12

Using a sharp knife dipped in water, slice each roll into 6-8 even pieces.

Step 13

Sprinkle sesame seeds on top of the rolls if desired and serve with optional low-sodium wasabi on the side.

Nutrition Facts

Serving size	(849.0g)

Amount per serving	% Daily Value*
Calories	643.4

Total Fat 14.8g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 1.4g
Cholesterol 57.2mg	0%
Sodium 212.1mg	0%
Total Carbohydrate 83.6g	0%
Dietary Fiber 8.7g	0%
Total Sugars 9.4g
Protein 44.1g	0%

Vitamin D 226.8IU	0%
Calcium 122.0mg	0%
Iron 4.2mg	0%
Potassium 1218.3mg	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: 20.7%

Protein: 27.4%

Carbs: 51.9%