Low Sodium Tiger Roll

Elevate your sushi night with this irresistibly fresh and heart-healthy Low Sodium Tiger Roll! Perfect for maintaining a balanced diet without sacrificing flavor, this recipe combines tender unsalted cooked shrimp, creamy avocado, and crisp cucumber for a satisfying burst of textures. The seasoned sushi rice, gently sweetened with honey and rice vinegar, provides a subtle tang, while a sprinkle of toasted sesame seeds adds a nutty aroma and visual flair. Rolled with a bamboo mat for professional-quality results, this sushi delight is ideal for impressing guests or treating yourself. Serve with optional low-sodium soy sauce for a guilt-free dipping experience, and enjoy a restaurant-worthy creation right at home! Perfect for sushi lovers seeking wholesome yet delicious options.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Honey
• 10 pieces Unsalted cooked shrimp (peeled and deveined)
• 1 small Cucumber
• 1 medium Avocado
• 2 sheets Nori sheets
• 1 tablespoon Toasted sesame seeds
• 2 tablespoons Low-sodium soy sauce (optional, for serving)
• 1 sheet Plastic wrap
• 1 piece Bamboo sushi mat

Directions

Step 1

Rinse the sushi rice under cold water in a fine-mesh sieve until the water runs clear. This removes excess starch and ensures your rice won't become overly sticky.

Step 2

In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat, then cover with a tight-fitting lid and reduce the heat to low. Simmer for about 15 minutes, or until all the water is absorbed.

Step 3

Remove the rice from heat and let it steam in the saucepan, covered, for another 10 minutes.

Step 4

Transfer the cooked rice to a large bowl. In a separate small bowl, mix rice vinegar and honey until well combined. Gently fold this mixture into the rice with a wooden spoon, being careful not to mash the rice. Allow the rice to cool to room temperature.

Step 5

Prepare your fillings: slice the cucumber into thin matchstick-style strips, and cut the avocado into thin slices. Set aside.

Step 6

Lay a bamboo sushi mat on a flat surface and cover it with a layer of plastic wrap to prevent sticking.

Step 7

Place one nori sheet on the plastic wrap, shiny side facing down. Wet your hands lightly with water to prevent the rice from sticking, then evenly spread half of the sushi rice over the nori sheet, leaving a 1-inch margin at the top edge.

Step 8

Flip the nori and rice layer over so that the rice faces downward on the plastic wrap, with the nori facing up.

Step 9

Arrange 5 cooked shrimp in a row across the center of the nori. Add a few strips of cucumber and avocado slices on top of the shrimp.

Step 10

Using the bamboo mat as a guide, gently but firmly roll the sushi into a tight cylinder. Start at the edge closest to you, rolling away from you. Press and shape the roll as you go to ensure it stays compact.

Step 11

Unwrap the sushi roll from the plastic wrap. Sprinkle toasted sesame seeds over the rice to add flavor and visual appeal.

Step 12

Repeat steps 6-11 with the second nori sheet and remaining ingredients.

Step 13

Use a sharp, non-serrated knife to slice the rolls into 1-inch pieces. Wipe the knife clean with a damp cloth between cuts to maintain clean edges.

Step 14

Serve immediately with optional low-sodium soy sauce for dipping.

Nutrition Facts

Serving size	(1023.6g)

Amount per serving	% Daily Value*
Calories	729.4

Total Fat 27.4g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 195.3mg	0%
Sodium 1190.0mg	0%
Total Carbohydrate 89.1g	0%
Dietary Fiber 13.2g	0%
Total Sugars 8.4g
Protein 37.3g	0%

Vitamin D 178.8IU	0%
Calcium 174.4mg	0%
Iron 4.4mg	0%
Potassium 1443.4mg	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: 32.8%

Protein: 19.8%

Carbs: 47.4%