Low Sodium Sushi Roll with Eel Sauce

Indulge in the perfect balance of flavor and health with this Low Sodium Sushi Roll with Eel Sauce. Featuring tender sushi rice seasoned with a touch of rice vinegar and sugar, these rolls are filled with creamy avocado, crisp cucumber, and tender low sodium imitation crab sticks, all wrapped in nori for an authentic touch. The highlight is a homemade low sodium eel sauce, crafted with maple syrup and soy sauce, offering a sweet-savory glaze without the extra salt. Quick and easy to prepare in under 45 minutes, this sushi recipe is ideal for a light lunch or an elegant appetizer. Whether you’re cutting back on sodium or simply craving sushi with a healthier twist, this recipe will satisfy your cravings while keeping it guilt-free.

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 cup (uncooked) Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Maple syrup
• 1 tablespoon Water (for eel sauce)
• 0.5 teaspoon Cornstarch
• 0.5 whole, sliced into strips Avocado
• 0.5 whole, julienned Cucumber
• 4 sticks Imitation crab sticks (low sodium)
• 2 whole sheets Nori sheets

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear.

Step 2

Cook 1 cup of sushi rice with 1.25 cups of water in a rice cooker or on the stovetop, following the package directions.

Step 3

While the rice is cooking, prepare the low sodium eel sauce. In a small saucepan, mix 2 tablespoons of low sodium soy sauce, 1 tablespoon of maple syrup, and 1 tablespoon of water. Heat over medium heat until it comes to a gentle simmer.

Step 4

In a small bowl, mix 0.5 teaspoons of cornstarch with 1 teaspoon of water to create a slurry. Slowly add it to the simmering sauce, stirring constantly until the sauce thickens. Remove from heat and let it cool.

Step 5

When the rice is finished, transfer it to a large bowl and let it cool until warm (not hot). Gently fold in 2 tablespoons of rice vinegar and 1 teaspoon of sugar until evenly distributed. Set aside.

Step 6

Prepare your sushi fillings: slice the avocado and julienne the cucumber.

Step 7

Lay a sheet of nori, shiny side down, on a bamboo sushi mat or a piece of plastic wrap on a flat surface.

Step 8

Wet your hands with water to prevent sticking, then spread an even layer of rice across the nori, leaving a 1-inch border at the top edge without rice.

Step 9

Arrange your fillings (avocado, cucumber, and imitation crab sticks) horizontally across the center of the rice.

Step 10

Using the sushi mat, tightly roll the nori around the fillings, pressing gently to form a firm roll. Seal the edge with a bit of water. Repeat for the second roll.

Step 11

Using a sharp, wet knife, slice each roll into 6-8 equal pieces.

Step 12

Drizzle the cooled low sodium eel sauce over the sushi pieces, or serve it on the side as a dipping sauce. Enjoy immediately!

Nutrition Facts

Serving size	(929.3g)

Amount per serving	% Daily Value*
Calories	634.4

Total Fat 12.7g	0%
Saturated Fat 1.9g	0%
Polyunsaturated Fat 1.5g
Cholesterol 22.4mg	0%
Sodium 1543.6mg	0%
Total Carbohydrate 112.5g	0%
Dietary Fiber 7.8g	0%
Total Sugars 27.2g
Protein 19.7g	0%

Vitamin D 0IU	0%
Calcium 90.6mg	0%
Iron 3.2mg	0%
Potassium 1003.4mg	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: 17.8%

Protein: 12.3%

Carbs: 70.0%