Low Sodium Tempura Sushi Roll
Elevate your sushi night with this irresistible Low Sodium Tempura Sushi Roll recipe, a guilt-free twist on a beloved classic. Featuring crispy tempura shrimp and vegetables encased in perfectly seasoned, low-sodium sushi rice and wrapped in unsalted nori, this recipe delivers all the flavor without the extra salt. The combination of crunchy tempura zucchini and carrots, creamy avocado, and crisp cucumber creates a medley of textures and fresh flavors in every bite. With an easy-to-make tempura batter using cold sparkling water and simple frying techniques, this dish offers restaurant-quality sushi you can make at home. Perfect for those watching their sodium intake, this recipe is served with an optional low-sodium soy sauce for dipping, making it both heart-healthy and utterly satisfying.
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Ingredients
- 1 cup Sushi rice
- 2 tablespoons Rice vinegar (low-sodium)
- 2 teaspoons Sugar
- 3 sheets Nori sheets (unsalted)
- 6 pieces Shrimp (peeled and deveined, optional)
- 1 small Zucchini (thinly sliced into matchsticks)
- 1 medium Carrot (thinly sliced into matchsticks)
- 0.5 cup All-purpose flour
- 0.25 cup Cornstarch
- 0.5 teaspoon Baking powder (low-sodium, optional)
- 0.75 cup Cold sparkling water
- 2 cups Avocado oil (for frying)
- 1 medium Avocado (sliced)
- 1 small Cucumber (sliced into thin strips)
- 2 tablespoons Low-sodium soy sauce (optional, for dipping)
Directions
Step 1
Rinse the sushi rice under cold water until the water runs clear. Combine 1 cup of washed sushi rice and 1 1/4 cups of water in a pot. Bring it to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed.
Step 2
Once the rice is cooked, transfer it to a large bowl and let it cool slightly. Combine 2 tablespoons of low-sodium rice vinegar and 2 teaspoons of sugar in a small bowl, warming slightly to dissolve the sugar. Gently fold this mixture into the rice.
Step 3
Prepare the tempura batter by whisking together 0.5 cups of all-purpose flour, 0.25 cups of cornstarch, and 0.5 teaspoons of low-sodium baking powder (if using). Slowly add 0.75 cups of cold sparkling water to the dry ingredients, mixing until just combined. Do not overmix; a few small lumps are fine.
Step 4
Heat 2 cups of avocado oil in a deep skillet or pot over medium-high heat to 350°F (175°C). While the oil heats, pat the shrimp, zucchini, and carrots dry with a paper towel.
Step 5
Dip the shrimp and vegetables into the tempura batter, then carefully place them into the hot oil. Fry in small batches for 2-3 minutes or until golden and crispy. Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
Step 6
Place one nori sheet shiny side down on a bamboo sushi mat or clean towel. Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge for sealing.
Step 7
Arrange a few slices of tempura shrimp or vegetables, avocado, and cucumber horizontally across the bottom third of the rice.
Step 8
Using the sushi mat, roll the nori sheet tightly over the fillings, sealing the edge with a little water. Repeat for the remaining nori sheets and fillings.
Step 9
Slice the sushi rolls into bite-sized pieces using a sharp, wet knife. Clean the knife between cuts for clean slices.
Step 10
Serve the low sodium tempura sushi rolls with optional low-sodium soy sauce for dipping and enjoy immediately.
Nutrition Facts
| Serving size | (1466.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5239.9 |
| Total Fat 498.8g | 0% |
| Saturated Fat 54.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 175.8mg | 0% |
| Sodium 1290.2mg | 0% |
| Total Carbohydrate 159.9g | 0% |
| Dietary Fiber 17.3g | 0% |
| Total Sugars 15.3g | |
| Protein 43.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 180.2mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 1907.0mg | 0% |
Source of Calories