Low Sodium Tuna and Avocado Sushi Roll

Dive into the fresh, vibrant flavors of this Low Sodium Tuna and Avocado Sushi Roll — a healthy twist on a sushi classic! Perfect for those looking to enjoy homemade sushi with reduced sodium, this recipe combines silky sushi-grade tuna, creamy avocado, and crisp cucumber, all wrapped in tender rice seasoned with a lightly sweetened rice vinegar blend. Rolled in nutrient-rich nori sheets and served with low sodium soy sauce, pickled ginger, and optional wasabi, these sushi rolls strike the perfect balance of taste and nutrition. Whether you're a sushi-making novice or a seasoned pro, this recipe offers step-by-step instructions to create beautifully rolled bites in just under an hour. Ideal as a nutritious lunch, chic dinner, or an impressive appetizer, these low sodium sushi rolls are a must-try for sushi enthusiasts!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 oz Sushi-grade tuna
• 1 whole Avocado
• 4 sheets Nori (seaweed sheets)
• 2 cups Sushi rice
• 2 tbsp Rice vinegar
• 1 tsp Sugar
• 2 tbsp Low sodium soy sauce
• 0.5 whole Cucumber
• 2.5 cups Water
• 2 tbsp Pickled ginger
• 1 tsp Wasabi paste (optional)

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear to remove excess starch.

Step 2

In a medium saucepan, combine the sushi rice and 2.5 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender.

Step 3

While the rice cooks, prepare the sushi vinegar by combining the rice vinegar and sugar in a small bowl. Stir until the sugar dissolves.

Step 4

Once the rice is cooked, transfer it to a large bowl and drizzle the sushi vinegar mixture over the rice. Gently fold the rice to combine while fanning it to cool. Allow it to reach room temperature.

Step 5

Slice the sushi-grade tuna into thin strips (approximately ¼ inch wide) and set aside.

Step 6

Cut the avocado in half, remove the pit, scoop out the flesh, and slice it into thin strips.

Step 7

Peel the cucumber and cut it into thin strips, similar in size to the tuna and avocado.

Step 8

Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge.

Step 9

Lay a few strips of tuna, avocado, and cucumber horizontally across the center of the rice.

Step 10

Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to form a tight roll. Seal the edge of the nori with a small amount of water.

Step 11

Repeat this process with the remaining ingredients to create four sushi rolls.

Step 12

Using a sharp knife, slice each roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to maintain clean edges.

Step 13

Serve the sushi rolls with low sodium soy sauce, pickled ginger, and wasabi paste (if desired) on the side. Enjoy!

Nutrition Facts

Serving size	(1498.4g)

Amount per serving	% Daily Value*
Calories	1025.5

Total Fat 24.6g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 44.2mg	0%
Sodium 1616.6mg	0%
Total Carbohydrate 150.4g	0%
Dietary Fiber 14.3g	0%
Total Sugars 7.9g
Protein 47.0g	0%

Vitamin D 77.1IU	0%
Calcium 149.9mg	0%
Iron 5.6mg	0%
Potassium 1797.6mg	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: 21.9%

Protein: 18.6%

Carbs: 59.5%