Low Sodium Tempura Shrimp Sushi

Elevate your homemade sushi game with this Low Sodium Tempura Shrimp Sushi recipe, a perfect marriage of crisp, golden shrimp and creamy avocado, all wrapped in tender sushi rice and nori. This heart-conscious take on a Japanese classic ensures bold flavors without the extra sodium, thanks to low-sodium seasonings and a light, airy tempura batter. The key is the ice-cold batter, which creates an irresistibly crispy coating on the shrimp, paired with refreshing cucumber and tangy rice vinegar-infused rice. Perfect for sushi night at home, this recipe is surprisingly simple to make and yields professional-looking rolls in just 45 minutes. Serve with low-sodium soy sauce and enjoy a guilt-free indulgence!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 pieces Shrimp (large, peeled and deveined)
• 1 cup All-purpose flour
• 2 tablespoons Cornstarch
• 1 teaspoon Baking powder
• 1 cup Ice-cold water
• 2 cups Sushi rice
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Salt (low sodium)
• 4 sheets Nori sheets
• 0.5 cup Cucumber (julienned)
• 1 medium Avocado (sliced)
• 3 cups Neutral oil (like canola, for frying)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.

Step 2

Once the rice is cooked, mix rice vinegar, sugar, and low-sodium salt in a small bowl until dissolved. Gently fold this mixture into the warm rice and let it cool to room temperature.

Step 3

Heat the oil in a deep pot or fryer to 350°F (175°C).

Step 4

In a mixing bowl, whisk together all-purpose flour, cornstarch, and baking powder. Gradually add ice-cold water, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.

Step 5

Pat the shrimp dry with paper towels. Dip each shrimp into the batter, allowing excess to drip off, and carefully lower it into the hot oil. Fry in batches for 2–3 minutes or until golden and crispy. Transfer to a paper towel-lined plate to remove excess oil.

Step 6

Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down.

Step 7

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

Step 8

Lay a few pieces of tempura shrimp, cucumber, and avocado along the center of the rice.

Step 9

Using the bamboo mat, roll the sushi tightly from the bottom. Apply gentle pressure to shape the roll as you go.

Step 10

Seal the edge of the nori by wetting it slightly with water. Let the roll sit for a minute before cutting.

Step 11

Use a sharp knife to cut the roll into 6–8 pieces. Repeat with the remaining nori sheets and ingredients.

Step 12

Serve immediately with low-sodium soy sauce or a side of pickled ginger, if desired.

Nutrition Facts

Serving size	(1904.5g)

Amount per serving	% Daily Value*
Calories	7775.9

Total Fat 735.3g	0%
Saturated Fat 54.6g	0%
Polyunsaturated Fat 0g
Cholesterol 234.4mg	0%
Sodium 1136.6mg	0%
Total Carbohydrate 256.0g	0%
Dietary Fiber 17.7g	0%
Total Sugars 6.8g
Protein 57.9g	0%

Vitamin D 0IU	0%
Calcium 133.9mg	0%
Iron 10.2mg	0%
Potassium 1672.1mg	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: 84.1%

Protein: 2.9%

Carbs: 13.0%