Low Sodium Tobiko Sushi

Dive into the fresh and flavorful world of **Low Sodium Tobiko Sushi**, a healthier spin on a Japanese classic! This recipe brilliantly balances taste and nutrition by using unsalted rice vinegar, low-sodium soy sauce, and, if available, low-sodium tobiko for that signature pop of briny flavor. Velvety avocado, crisp cucumber, and optional imitation crab sticks provide the perfect contrast in texture, while tender sushi rice creates a delectable foundation. Carefully rolled in nori sheets, each bite bursts with umami and crunch, making it a guilt-free indulgence. Ideal for sushi enthusiasts looking to manage their sodium intake, this recipe is elegant enough for entertaining yet simple enough for a fun kitchen project. Serve with pickled ginger, wasabi, and an extra drizzle of low-sodium soy sauce to complete the experience!

Nutriscore Rating: 72/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup (uncooked) Sushi rice
• 1.25 cups Water
• 3 tablespoons Rice vinegar (unsalted)
• 1.5 teaspoons Granulated sugar
• 1 teaspoon Low-sodium soy sauce
• 4 tablespoons Tobiko (flying fish roe, low-sodium if available)
• 2 sheets Nori (seaweed sheets)
• 1 small, julienned Cucumber
• 0.5 whole, thinly sliced Avocado
• 4 sticks Imitation crab sticks (optional, low-sodium variety)
• 1 tablespoon (for garnish) Pickled ginger (low-sodium)
• 0.5 teaspoon (optional) Wasabi

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot, and cook according to the rice cooker's instructions or as directed on the rice package.

Step 2

While the rice cooks, prepare the sushi vinegar by mixing the unsalted rice vinegar, granulated sugar, and a teaspoon of low-sodium soy sauce in a small bowl. Stir until the sugar dissolves completely.

Step 3

Once the rice is cooked, transfer it to a large bowl and gently fold the vinegar mixture into the rice using a wooden spoon or spatula. Be careful not to mash the rice. Allow the rice to cool to room temperature.

Step 4

Prepare the nori sheets by cutting each sheet in half. Lay one half-sheet of nori, shiny side down, on a bamboo sushi mat (or a clean, flat surface if you don’t have a mat).

Step 5

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

Step 6

Arrange a small row of julienned cucumber, avocado slices, and optional low-sodium imitation crab sticks in the center of the rice layer.

Step 7

Using the bamboo mat, carefully roll the nori and rice around the filling into a tight cylinder. Wet the edge of the nori to seal the roll. Repeat the process for the remaining nori sheets.

Step 8

With a sharp knife, slice each roll into bite-sized pieces. Clean the knife with water between slices to ensure clean cuts.

Step 9

Arrange the sushi pieces on a serving plate, and top each piece with a small dollop of low-sodium tobiko for that signature crunch and pop of flavor.

Step 10

Serve the sushi with pickled ginger, a small dollop of wasabi, and additional low-sodium soy sauce for dipping if desired. Enjoy!

Nutrition Facts

Serving size	(1105.1g)

Amount per serving	% Daily Value*
Calories	832.8

Total Fat 14.8g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 1.4g
Cholesterol 88mg	0%
Sodium 1385.9mg	0%
Total Carbohydrate 134.2g	0%
Dietary Fiber 6.9g	0%
Total Sugars 33.3g
Protein 39.1g	0%

Vitamin D 20IU	0%
Calcium 124.2mg	0%
Iron 4.0mg	0%
Potassium 1079.1mg	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: 16.1%

Protein: 18.9%

Carbs: 65.0%