Low Sodium Sushi Bowl

Dive into the vibrant flavors of this Low Sodium Sushi Bowl, a nutrient-packed twist on traditional sushi, perfect for a quick and healthy meal. Featuring fluffy sushi rice seasoned with a touch of rice vinegar and honey (or maple syrup for a vegan option), this bowl is topped with crisp cucumber, shredded carrot, creamy avocado, protein-rich edamame, and delicate nori strips for that classic sushi flair. Finished with a sprinkle of toasted sesame seeds and a garnish of green onion, it’s a low-sodium alternative that doesn’t skimp on taste. Ready in just 35 minutes, this customizable sushi bowl is easy to prepare, beautifully balanced, and ideal for weeknight dinners or meal prep. Skip the takeout and enjoy this wholesome, heart-healthy sushi experience at home!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 cup sushi rice
• 1.5 cups water
• 3 tablespoons rice vinegar
• 1 teaspoon honey (or maple syrup for vegan option)
• 1 medium unsalted cucumber, thinly sliced
• 1 large carrot, shredded
• 1 medium avocado, sliced
• 1 piece nori sheet, cut into thin strips
• 0.5 cup shelled edamame (fresh or thawed)
• 2 tablespoons low-sodium soy sauce substitute (optional)
• 1 teaspoon toasted sesame seeds
• 1 small green onion, thinly sliced

Directions

Step 1

Rinse the sushi rice thoroughly until the water runs clear. This step removes excess starch and ensures fluffier rice.

Step 2

In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and let it sit, covered, for another 10 minutes.

Step 3

While the rice cooks, prepare the rice seasoning. In a small bowl, mix the rice vinegar and honey (or maple syrup for a vegan option). Stir until combined.

Step 4

Transfer the cooked rice to a large mixing bowl. Gradually drizzle the vinegar mixture over the rice while gently folding it in with a spatula. Allow the rice to cool to room temperature.

Step 5

Prepare the toppings: thinly slice the cucumber, shred the carrot, slice the avocado, and cut the nori sheet into thin strips.

Step 6

Assemble your sushi bowls. Divide the seasoned rice evenly between two serving bowls.

Step 7

Arrange the prepared toppings on top of the rice: cucumber, carrot, avocado slices, edamame, and nori strips. Sprinkle toasted sesame seeds and sliced green onions over the top.

Step 8

Serve with low-sodium soy sauce substitute on the side for optional dipping or drizzling. Enjoy your healthy, low-sodium sushi bowl!

Nutrition Facts

Serving size	(1152.0g)

Amount per serving	% Daily Value*
Calories	779.1

Total Fat 29.4g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 434.2mg	0%
Total Carbohydrate 109.2g	0%
Dietary Fiber 20.8g	0%
Total Sugars 16.0g
Protein 26.0g	0%

Vitamin D 0IU	0%
Calcium 215.2mg	0%
Iron 6.0mg	0%
Potassium 1995.5mg	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: 32.9%

Protein: 12.9%

Carbs: 54.2%