Low Sodium Spider Roll

Delight in the bold flavors of this *Low Sodium Spider Roll*, a healthier take on the classic sushi favorite that doesn't compromise on taste. Featuring crispy, tempura-battered soft-shell crab coated in unsalted panko breadcrumbs, this roll is paired with fresh avocado slices, cucumber matchsticks, and perfectly seasoned sushi rice wrapped in unsalted toasted nori. Each bite bursts with vibrant textures, from the crunch of golden-fried crab to the creamy smoothness of avocado. Finished with a garnish of low-sodium pickled ginger and served with a side of low-sodium soy sauce for dipping, this recipe is perfect for sushi lovers seeking to reduce their sodium intake without losing the umami-packed appeal. Quick to prepare and beautifully presented, this sushi roll is a showstopper for intimate dinners or light lunches.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 cups Cooked sushi rice
• 2 sheets Unsalted toasted nori sheets
• 2 pieces Soft-shell crab
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Rice vinegar
• 2 teaspoons Sugar
• 0.5 cucumber Cucumber, sliced into thin matchsticks
• 0.5 avocado Avocado, sliced
• 0.5 cup Low-sodium tempura batter mix
• 0.5 cup Cold water
• 0.5 cup Unsalted panko breadcrumbs
• 2 cups Neutral frying oil (such as vegetable or canola oil)
• 1 teaspoon Wasabi paste (optional)
• 2 tablespoons Pickled ginger for garnish (low-sodium option if available)

Directions

Step 1

In a small saucepan, combine rice vinegar, sugar, and a pinch of salt substitute (optional) over low heat. Stir until sugar dissolves completely. Remove from heat and let cool.

Step 2

Add the vinegar mixture to the cooked sushi rice and gently mix to season. Cover rice with a clean kitchen towel and set aside.

Step 3

Prepare the tempura batter by mixing the low-sodium tempura batter mix and cold water in a bowl, following package instructions for a light and thin consistency.

Step 4

Coat the soft-shell crabs in the tempura batter, then dredge them in the unsalted panko breadcrumbs for extra crispiness.

Step 5

Heat the neutral frying oil in a deep skillet or fryer to 350°F (175°C). Fry the crabs for 2-3 minutes per side, or until golden and crispy. Transfer to a paper towel-lined plate to drain any excess oil.

Step 6

Place a sheet of toasted nori, shiny side down, on a bamboo sushi mat. Wet your hands with water to prevent rice from sticking, and spread 1 cup of seasoned sushi rice evenly across the nori, leaving a 1-inch border at the top edge.

Step 7

Flip the nori sheet so the rice faces down onto the bamboo mat. Arrange half of the cucumber, avocado slices, and one crispy soft-shell crab across the bottom edge of the nori.

Step 8

Using the bamboo mat, carefully roll the nori sheet tightly over the filling, pressing gently as you roll. Seal the roll by moistening the top border of the nori with water.

Step 9

Repeat with the second nori sheet and remaining ingredients.

Step 10

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

Step 11

Serve with low-sodium soy sauce for dipping, a small dot of wasabi paste (optional), and pickled ginger on the side for garnish.

Nutrition Facts

Serving size	(1645.8g)

Amount per serving	% Daily Value*
Calories	5621.7

Total Fat 494.6g	0%
Saturated Fat 35.9g	0%
Polyunsaturated Fat 0g
Cholesterol 110.5mg	0%
Sodium 1737.0mg	0%
Total Carbohydrate 269.5g	0%
Dietary Fiber 14.3g	0%
Total Sugars 14.3g
Protein 67.3g	0%

Vitamin D 0IU	0%
Calcium 332.5mg	0%
Iron 7.3mg	0%
Potassium 1391.1mg	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: 76.8%

Protein: 4.6%

Carbs: 18.6%