Low Sodium Tuna Avocado Sushi

Elevate your homemade sushi game with this Low Sodium Tuna Avocado Sushi recipe, a healthier twist on a classic favorite. Featuring tender sushi rice perfectly seasoned with unseasoned rice vinegar, creamy avocado, crisp cucumber, and protein-rich low-sodium tuna, this recipe balances flavor and nutrition in every bite. Rolled in nutrient-packed nori sheets, these sushi rolls are the perfect low-sodium option for those looking to enjoy Japanese-inspired cuisine without the added salt. Ready in just under an hour and ideal for meal prep or a light dinner, these sushi rolls are easy to assemble and customizable to suit your taste. Serve with a side of low-sodium soy sauce for a satisfying, guilt-free dipping experience!

Nutriscore Rating: 76/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.5 cups Water
• 2 tablespoons Unseasoned rice vinegar
• 1 teaspoon Sugar
• 1 can (5 ounces) Low-sodium canned tuna (drained)
• 1 medium Avocado (ripe)
• 0.5 medium Cucumber
• 4 sheets Nori sheets
• 2 tablespoons Low-sodium soy sauce (optional for dipping)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Drain well.

Step 2

In a medium saucepan, combine the rinsed rice and 1.5 cups of water. Cover and bring to a boil over medium heat, then reduce heat to low and simmer for 15 minutes. Remove from heat, keeping the lid on, and let steam for 10 minutes.

Step 3

While the rice is cooking, prepare the sushi vinegar mixture by combining unseasoned rice vinegar and sugar. Heat slightly in the microwave or on the stove to dissolve the sugar completely.

Step 4

Transfer the cooked rice to a large, non-metallic bowl. Pour the vinegar mixture over the rice and gently fold it in, fanning the rice as you mix to cool it down. Cover with a damp kitchen towel to keep it moist and set aside.

Step 5

Prepare the fillings by slicing the avocado and cucumber into thin strips, about 1/4 inch thick.

Step 6

Lay a sheet of nori, shiny side down, on a bamboo sushi mat or a piece of plastic wrap. Wet your hands with water to prevent sticking, then spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top edge.

Step 7

Place low-sodium tuna, avocado slices, and cucumber strips in a line about 1 inch from the bottom edge of the rice-covered nori.

Step 8

Using the bamboo mat or plastic wrap, tightly roll the nori sheet over the fillings, pressing firmly as you go to form a compact roll. Seal the edge by moistening the top border with a little water.

Step 9

Repeat with the remaining nori sheets, rice, and fillings to make a total of four rolls.

Step 10

Using a sharp knife dipped in water, slice each roll into 6-8 pieces. Wipe the knife blade clean between cuts to keep slices neat.

Step 11

Serve the sushi immediately with low-sodium soy sauce on the side for dipping, if desired.

Nutrition Facts

Serving size	(1015.9g)

Amount per serving	% Daily Value*
Calories	761.9

Total Fat 23.9g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 50.0mg	0%
Sodium 1188.0mg	0%
Total Carbohydrate 87.7g	0%
Dietary Fiber 13.3g	0%
Total Sugars 6.3g
Protein 49.8g	0%

Vitamin D 83.4IU	0%
Calcium 99.1mg	0%
Iron 3.8mg	0%
Potassium 1582.3mg	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: 28.1%

Protein: 26.0%

Carbs: 45.9%