Low Sodium Uramaki Roll

Discover the perfect balance of flavor and health with this Low Sodium Uramaki Roll, a sushi lover’s dream crafted with mindful ingredients. This inside-out roll features fluffy, perfectly seasoned sushi rice enhanced with unsalted rice vinegar, wrapped around vibrant julienned veggies like cucumber, carrot, and creamy avocado. For an extra protein boost, low-sodium imitation crab can be added, while a sprinkle of toasted sesame seeds adds a delightful nutty crunch. With a cooking method that’s easy to master and a prep time of just 20 minutes, this recipe allows you to create restaurant-quality sushi at home without compromising your heart health. Serve these beautifully sliced rolls with optional low-sodium soy sauce or a light vinegar-based dip for a guilt-free, satisfying meal or snack. Perfect for sushi enthusiasts seeking a low-sodium twist on a beloved Japanese classic!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar (unsalted)
• 1 teaspoon Sugar
• 2 sheets Nori sheets (seaweed)
• 0.5 small Cucumber
• 0.5 small Carrot
• 0.5 medium Avocado
• 3 ounces Imitation crab (low sodium, optional for protein)
• 2 tablespoons Toasted sesame seeds

Directions

Step 1

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

Step 2

In a small pot, combine the rinsed sushi rice and water. Bring to a boil, reduce heat to low, cover, and simmer for about 18-20 minutes, or until the water is absorbed.

Step 3

Remove the pot from heat and let the rice sit, covered, for another 10 minutes.

Step 4

In a small bowl, mix the unsalted rice vinegar and sugar. Gently fold this mixture into the cooked rice while it is still warm, then spread the rice onto a tray to cool to room temperature.

Step 5

Peel the cucumber and carrot, then cut them, along with the avocado, into thin, julienned strips for filling.

Step 6

Lay a piece of plastic wrap over a bamboo sushi mat, and place a sheet of nori (shiny side down) on top.

Step 7

Wet your hands with water to prevent the rice from sticking. Spread a thin, even layer of the cooked sushi rice over the nori, leaving a small border on one edge without rice. Sprinkle the sesame seeds evenly over the rice.

Step 8

Flip the nori sheet over so that the rice faces downward onto the plastic wrap.

Step 9

Arrange a few strips of cucumber, carrot, and avocado horizontally along the bottom edge of the nori (the side closest to you). Add the imitation crab if using.

Step 10

Using the bamboo mat, lift the edge closest to you and start rolling the sushi tightly, pressing gently with both hands to form a log shape. Remove the plastic wrap as you roll to prevent it from getting trapped inside.

Step 11

Transfer the roll to a cutting board and use a sharp knife dipped in water to slice it into 6-8 even pieces.

Step 12

Repeat with the remaining ingredients to create a second roll.

Step 13

Serve immediately with optional low-sodium soy sauce or a light vinegar-based dipping sauce on the side.

Nutrition Facts

Serving size	(778.8g)

Amount per serving	% Daily Value*
Calories	623.7

Total Fat 19.1g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 1.4g
Cholesterol 17.0mg	0%
Sodium 326.2mg	0%
Total Carbohydrate 93.9g	0%
Dietary Fiber 9.5g	0%
Total Sugars 11.9g
Protein 18.4g	0%

Vitamin D 0IU	0%
Calcium 217.3mg	0%
Iron 4.5mg	0%
Potassium 810.2mg	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: 27.7%

Protein: 11.8%

Carbs: 60.5%