Low Sodium Tempura Spicy Tuna Roll

Transform your sushi night with this irresistible Low Sodium Tempura Spicy Tuna Roll! This lighter twist on a classic Japanese favorite combines the bold heat of low sodium spicy tuna with creamy avocado, crisp cucumber, and perfectly seasoned sushi rice, all wrapped in unseasoned nori. The roll is taken to the next level with a light and airy tempura coating, fried to golden perfection for a satisfying crunch in every bite. Ideal for those looking to reduce sodium without sacrificing flavor, this recipe features low sodium sriracha and mayonnaise, making it a heart-smart option. Serve it freshly sliced, garnished with sesame seeds and a drizzle of spicy mayo, for a showstopping homemade sushi experience. Perfect for date nights or special meals, this dish is sure to impress!

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 2 whole sheets Unseasoned nori sheets
• 1 cup Fresh sushi-grade tuna
• 1.5 teaspoons Low sodium sriracha
• 1 tablespoon Low sodium mayonnaise
• 0.5 cup All-purpose flour
• 0.25 cup Cornstarch
• 0.5 teaspoon Salt-free baking powder
• 0.75 cup Ice-cold water
• 4 cups Vegetable oil (for frying)
• 1 tablespoon Sesame seeds
• 0.5 small Cucumber
• 1 small Avocado

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear. Combine 1 cup of rice with 1.25 cups of water in a rice cooker or stovetop pot. Cook and let cool slightly.

Step 2

Mix rice vinegar and sugar in a small bowl until dissolved. Gently fold the mixture into the cooked rice. Cover the rice with a damp cloth and set aside.

Step 3

Dice the fresh sushi-grade tuna into small cubes and mix with low sodium sriracha and mayonnaise in a bowl. Refrigerate until needed.

Step 4

Peel and thinly slice the cucumber and avocado. Set aside.

Step 5

Prepare the tempura batter by whisking together all-purpose flour, cornstarch, and salt-free baking powder. Gradually add ice-cold water and stir until smooth (do not overmix).

Step 6

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

Step 7

Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Place one nori sheet shiny side down on the plastic wrap. Spread half of the sushi rice evenly over the nori, leaving a 1-inch border at the top.

Step 8

Sprinkle sesame seeds over the rice and gently flip the nori sheet so the rice side faces down.

Step 9

Arrange a layer of spicy tuna, cucumber, and avocado horizontally (about 1 inch from the bottom edge of the nori). Roll tightly using the bamboo mat, applying gentle pressure to shape the roll.

Step 10

Dip the entire roll into the tempura batter, ensuring it’s evenly coated. Carefully place the roll in the hot oil and fry for 1–2 minutes or until golden and crispy.

Step 11

Remove the roll from the oil and drain on a paper towel-lined plate. Repeat the process with the second nori sheet and remaining ingredients.

Step 12

Using a sharp, wet knife, slice each roll into 6–8 pieces. Serve immediately with low sodium soy sauce (optional) and a garnish of additional spicy mayo or sesame seeds, if desired.

Nutrition Facts

Serving size	(2172.3g)

Amount per serving	% Daily Value*
Calories	9406.3

Total Fat 992.2g	0%
Saturated Fat 143.2g	0%
Polyunsaturated Fat 4.3g
Cholesterol 95.3mg	0%
Sodium 176.6mg	0%
Total Carbohydrate 142.6g	0%
Dietary Fiber 12.8g	0%
Total Sugars 7.6g
Protein 73.6g	0%

Vitamin D 540.5IU	0%
Calcium 99.6mg	0%
Iron 9.4mg	0%
Potassium 2179.8mg	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: 91.2%

Protein: 3.0%

Carbs: 5.8%