Low Sodium Vegan Sushi

Delight in the clean, refreshing flavors of Low Sodium Vegan Sushi, a plant-based twist on a Japanese classic that's as healthy as it is delicious. This recipe combines tender sushi rice, lightly seasoned with rice vinegar and maple syrup, with a vibrant array of fresh veggies like crunchy cucumber, sweet carrot, creamy avocado, and protein-packed extra-firm tofu. Rolled in unsalted nori sheets and finished with a sprinkle of toasted sesame seeds, this sushi offers all the satisfaction of traditional rolls without the excess sodium. Perfect for light lunches, dinner parties, or meal prep, these stunning sushi rolls can be paired with a homemade low-sodium soy sauce substitute for a guilt-free dipping experience. Easy to make and packed with flavor, this vegan recipe is a nourishing way to enjoy sushi at home.

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 2 teaspoons Maple syrup
• 4 sheets Nori sheets (unsalted)
• 1 medium Cucumber
• 1 medium Carrot
• 1 large Avocado
• 4 ounces Tofu (extra firm)
• 1 teaspoon Lime juice
• 1 tablespoon Toasted sesame seeds
• 2 tablespoons Low-sodium soy sauce substitute (optional)

Directions

Step 1

Rinse the sushi rice thoroughly under running water until the water runs clear.

Step 2

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

Step 3

Once the rice is cooked, remove it from heat and let it sit covered for 10 minutes. Then, transfer the rice to a large bowl to cool.

Step 4

While the rice cools, create the seasoning by mixing the rice vinegar and maple syrup in a small bowl. Gently fold the seasoning into the cooled rice using a wooden spoon.

Step 5

Prepare the vegetables by cutting the cucumber and carrot into thin matchstick slices. Slice the avocado into thin strips. Pat the tofu dry and cut it into thin strips as well.

Step 6

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

Step 7

Lay a few slices of cucumber, carrot, avocado, and tofu horizontally across the rice about 1 inch from the bottom edge. Add a small drizzle of lime juice over the tofu.

Step 8

Using the sushi mat or parchment paper, tightly roll the nori sheet from the bottom edge, pressing firmly to create a compact roll. Seal the roll by wetting the top edge of the nori with a bit of water.

Step 9

Repeat the process for the remaining nori sheets and fillings.

Step 10

Once all rolls are assembled, use a sharp knife to slice them into 6-8 pieces each, wiping the blade with a damp cloth between cuts for clean slices.

Step 11

Sprinkle toasted sesame seeds on top of the sliced rolls for garnish. Serve with an optional low-sodium soy sauce substitute for dipping.

Nutrition Facts

Serving size	(1158.2g)

Amount per serving	% Daily Value*
Calories	953.6

Total Fat 43.1g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 407.8mg	0%
Total Carbohydrate 111.7g	0%
Dietary Fiber 22.5g	0%
Total Sugars 16.4g
Protein 36.2g	0%

Vitamin D 0IU	0%
Calcium 1000.8mg	0%
Iron 8.4mg	0%
Potassium 2088.6mg	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: 39.6%

Protein: 14.8%

Carbs: 45.6%