Low Sodium Sushi Veggie Roll

Delight your taste buds with this wholesome and heart-friendly Low Sodium Sushi Veggie Roll, a vibrant twist on classic sushi that's perfect for a light, nutritious meal or snack. Made with fluffy sushi rice lightly seasoned with rice vinegar and sugar, these rolls are wrapped in nutrient-rich nori and filled with crisp cucumber, sweet carrot, and creamy avocado. This recipe is ideal for those looking to cut back on sodium, featuring optional low-sodium soy sauce for dipping to keep the flavors fresh and guilt-free. With step-by-step instructions and a prep time of just 25 minutes, these veggie rolls are not only easy to make but also visually stunning, making them a fantastic option for lunch, dinner, or even party platters. Whether you're a sushi enthusiast or a healthy eating advocate, this recipe is a must-try for your low-sodium recipe collection.

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 0.5 teaspoons Sugar
• 4 sheets Seaweed sheets (nori)
• 0.5 medium Cucumber
• 1 medium Carrot
• 1 medium Avocado
• 2 tablespoons Low-sodium soy sauce (optional, for dipping)

Directions

Step 1

Rinse 1 cup of sushi rice thoroughly under cold water until the water runs clear.

Step 2

Combine the rinsed rice and 1.25 cups of water in a medium pot. Cover and bring to a boil over medium-high heat, then reduce the heat to low and cook for 15 minutes. Let the rice sit, covered, for another 10 minutes off the heat.

Step 3

While the rice is cooking, prepare the sushi vinegar. In a small bowl, mix 2 tablespoons of rice vinegar with 0.5 teaspoons of sugar, stirring until dissolved.

Step 4

Once the rice has rested, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.

Step 5

Prepare the vegetables by cutting the cucumber, carrot, and avocado into thin, julienne-style strips.

Step 6

Place a bamboo sushi mat on a clean work surface and lay a sheet of nori shiny side down on top of it.

Step 7

Wet your hands with water to prevent sticking and spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge.

Step 8

Place a small handful of cucumber, carrot, and avocado slices horizontally across the center of the rice.

Step 9

Using the bamboo mat, carefully roll the sushi tightly, starting from the edge nearest you and rolling away. Press gently to seal the roll at the edge without rice.

Step 10

Repeat the process with the remaining nori, rice, and vegetables to create 4 rolls.

Step 11

Using a sharp knife, slice each roll into 6-8 pieces, wiping the knife clean with a damp cloth between cuts.

Step 12

Optional: Serve with low-sodium soy sauce for dipping.

Nutrition Facts

Serving size	(866.9g)

Amount per serving	% Daily Value*
Calories	603.1

Total Fat 22.9g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 1110.4mg	0%
Total Carbohydrate 88.2g	0%
Dietary Fiber 13.9g	0%
Total Sugars 6.9g
Protein 12.9g	0%

Vitamin D 0IU	0%
Calcium 97.1mg	0%
Iron 3.0mg	0%
Potassium 1259.2mg	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: 33.8%

Protein: 8.5%

Carbs: 57.8%