Low Sodium Tuna Sushi Roll

Indulge in the fresh, clean flavors of homemade sushi with this Low Sodium Tuna Sushi Roll recipe, a heart-healthy twist on a culinary classic. Featuring tender sushi rice lightly seasoned with rice vinegar and sugar, these rolls are packed with flaky low-sodium tuna, creamy avocado, and crisp cucumber, all delicately wrapped in nori sheets. Perfect for sushi lovers looking to reduce their sodium intake, this quick and easy recipe is ready in just 40 minutes, making it an ideal choice for a light dinner, lunch, or even an impressive appetizer. Pair these delectable sushi rolls with optional low-sodium soy sauce for dipping, and enjoy all the satisfaction of sushi night without the restaurant price tag or extra salt.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 4 ounces tuna (low sodium, canned in water or fresh sushi-grade)
• 2 sheets nori sheets (seaweed)
• 0.5 avocado
• 0.25 cucumber
• 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.

Step 2

In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed.

Step 3

Once cooked, remove the rice from the heat and let it sit, covered, for an additional 5 minutes.

Step 4

In a small bowl, mix the rice vinegar and sugar until dissolved. Gently fold this mixture into the cooked rice while spreading it in a wide dish to cool to room temperature.

Step 5

Prepare the fillings: Drain the tuna if using canned, and flake it lightly with a fork. Slice the avocado and cucumber into thin strips.

Step 6

Place one sheet of nori, shiny side down, on a bamboo sushi mat or clean kitchen towel covered with plastic wrap.

Step 7

Spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch gap at the top for sealing.

Step 8

Arrange the tuna, avocado, and cucumber in a horizontal line across the center of the rice.

Step 9

Using the bamboo mat or towel as a guide, carefully roll the sushi into a tight cylinder. Wet the uncovered edge of the nori with a little water to seal the roll.

Step 10

Using a sharp knife, slice the roll into 6-8 even pieces. Wipe the knife with a damp cloth between cuts for clean slices.

Step 11

Serve the sushi rolls with optional low sodium soy sauce for dipping.

Nutrition Facts

Serving size	(794.3g)

Amount per serving	% Daily Value*
Calories	633.2

Total Fat 12.5g	0%
Saturated Fat 2.0g	0%
Polyunsaturated Fat 1.4g
Cholesterol 40.0mg	0%
Sodium 1118.6mg	0%
Total Carbohydrate 85.4g	0%
Dietary Fiber 7.0g	0%
Total Sugars 13.7g
Protein 39.2g	0%

Vitamin D 266.8IU	0%
Calcium 83.3mg	0%
Iron 3.5mg	0%
Potassium 1094.0mg	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: 18.4%

Protein: 25.7%

Carbs: 55.9%