Low Sodium Vegetable Sushi

Delight in the freshness of homemade Low Sodium Vegetable Sushi, a colorful and heart-healthy twist on a classic Japanese favorite. Crafted with perfectly seasoned sushi rice, crisp julienned vegetables like cucumber, carrot, red bell pepper, and creamy avocado, this recipe ditches the high-sodium alternatives for a balanced and clean flavor. Wrapped in nori sheets and rolled with precision using a bamboo mat, this sushi is as fun to make as it is to eat. Whether you're catering to dietary restrictions or just looking for a healthy, plant-based snack, this recipe is ready in under 45 minutes and perfect for lunch, appetizers, or casual gatherings. Pair it with low sodium soy sauce or tamari for a dipping experience that's both satisfying and guilt-free.

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 4 sheets Nori sheets
• 1 small Cucumber
• 1 medium Carrot
• 1 medium Avocado
• 0.5 medium Red bell pepper
• 2 tablespoons Low sodium soy sauce or tamari (optional, for dipping)

Directions

Step 1

Rinse the sushi rice under cold water in a fine-mesh sieve until the water runs clear. This removes excess starch for a better texture.

Step 2

Combine the rinsed sushi rice and 1.25 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender.

Step 3

While the rice cooks, combine rice vinegar and sugar in a small bowl. Stir until the sugar dissolves and set aside.

Step 4

Transfer the cooked rice to a large bowl and let it cool for 5-10 minutes. Gently fold in the vinegar-sugar mixture using a wooden spoon to evenly coat the rice. Cover with a damp towel and set aside.

Step 5

Peel the carrot and cucumber, then cut them into long, thin julienne strips. Slice the avocado and red bell pepper into thin strips as well.

Step 6

Place a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking. Lay one sheet of nori shiny side down on the bamboo mat.

Step 7

Spread about 1/4 cup of sushi rice evenly over the nori sheet, leaving a 1-inch margin at the top for sealing. Wet your fingers with water to avoid sticking while spreading the rice.

Step 8

Arrange a few strips of cucumber, carrot, avocado, and red bell pepper horizontally across the middle of the rice.

Step 9

Use the bamboo mat to carefully roll the nori and rice over the filling, applying gentle but firm pressure to shape the roll. Seal the edge of the nori with water.

Step 10

Repeat the process with the remaining ingredients to create 4 rolls.

Step 11

Using a sharp knife dipped in water, slice each roll into 6-8 pieces. Clean the knife between cuts for neat slices.

Step 12

Serve the vegetable sushi with low sodium soy sauce or tamari on the side for dipping, if desired. Enjoy fresh!

Nutrition Facts

Serving size	(934.5g)

Amount per serving	% Daily Value*
Calories	636.7

Total Fat 23.4g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 1165.7mg	0%
Total Carbohydrate 96.2g	0%
Dietary Fiber 16.4g	0%
Total Sugars 11.1g
Protein 14.1g	0%

Vitamin D 0IU	0%
Calcium 100.6mg	0%
Iron 3.7mg	0%
Potassium 1518.1mg	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: 32.3%

Protein: 8.7%

Carbs: 59.0%