Low Sodium Sushi Salad

Elevate your sushi game with this vibrant and heart-healthy Low Sodium Sushi Salad! Perfect for sushi lovers seeking a lighter, low-sodium alternative, this recipe combines fluffy sushi rice with fresh, colorful vegetables like cucumber, carrot, and avocado. The dish is enhanced with tangy rice vinegar, fragrant grated ginger, and a hint of lemon juice, while toasted sesame seeds and nori strips add a touch of umami and crunch. Optional cooked unsalted shrimp provides a protein-packed upgrade, making it a versatile meal or side to any occasion. Ready in just 35 minutes, this no-roll sushi bowl is as easy as it is delicious—a refreshing, guilt-free twist on your favorite Japanese flavors.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.5 cups Water
• 3 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 1 medium Cucumber
• 1 medium Carrot
• 1 medium Avocado
• 2 sheets Nori sheets
• 0.5 cup Cooked, unsalted shrimp (optional for protein)
• 1 tablespoon Low sodium soy sauce substitute (optional)
• 1 tablespoon Sesame seeds (toasted)
• 2 stalks Green onions
• 1 teaspoon Fresh ginger (grated)
• 1 teaspoon Lemon juice

Directions

Step 1

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

Step 2

In a medium saucepan, combine the rinsed sushi rice and water. Cover and bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low and simmer for 15 minutes or until the water is fully absorbed. Remove from heat and let it sit, covered, for 10 minutes.

Step 4

In a small bowl, mix the rice vinegar, sugar, and grated ginger until the sugar is dissolved. Pour this mixture over the cooked rice and gently fold to combine. Allow the rice to cool to room temperature.

Step 5

While the rice is cooling, prepare the vegetables. Peel the cucumber, and slice it into thin matchsticks. Do the same with the carrot. Dice the avocado into bite-sized pieces.

Step 6

Using kitchen scissors, cut the nori sheets into small strips or squares.

Step 7

Thinly slice the green onions and set them aside.

Step 8

In a large mixing bowl, combine the cooled sushi rice, cucumber, carrot, avocado, and nori. For additional protein, gently fold in the cooked unsalted shrimp, if using.

Step 9

Drizzle with lemon juice and an optional low-sodium soy sauce substitute, if desired.

Step 10

Sprinkle sesame seeds and sliced green onions on top as garnish.

Step 11

Serve immediately and enjoy this low sodium sushi salad as a light entree or side dish.

Nutrition Facts

Serving size	(1194.5g)

Amount per serving	% Daily Value*
Calories	806.8

Total Fat 30.1g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 230.6mg	0%
Sodium 404.3mg	0%
Total Carbohydrate 98.6g	0%
Dietary Fiber 16.2g	0%
Total Sugars 11.6g
Protein 43.2g	0%

Vitamin D 211.1IU	0%
Calcium 231.5mg	0%
Iron 4.9mg	0%
Potassium 1784.1mg	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: 32.3%

Protein: 20.6%

Carbs: 47.1%