Low Sodium Vegetarian Sushi Rolls

Transform your sushi night with these Low Sodium Vegetarian Sushi Rolls—a flavorful, heart-healthy twist on a Japanese classic. Crafted with tender sushi rice seasoned lightly with rice vinegar and sugar, these rolls are packed with crisp cucumber, sweet carrot, creamy avocado, and a sprinkle of toasted sesame seeds for added texture and flair. Perfect for those watching their sodium intake, this recipe skips the traditional salty seasonings without compromising on taste. Rolling your sushi is effortless with the help of a bamboo mat, making it a fun, hands-on kitchen activity. Serve these homemade veggie rolls with optional low-sodium soy sauce for dipping, and enjoy a restaurant-quality meal that’s both nutritious and satisfying. Ideal for vegetarians and sushi enthusiasts alike, this recipe is a must-try for creating healthy, customizable sushi at home.

Nutriscore Rating: 72/100

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
• 1 teaspoon sugar
• 4 sheets nori seaweed sheets
• 0.5 medium cucumber
• 1 small carrot
• 1 small avocado
• 1 tablespoon toasted sesame seeds
• 2 tablespoons low-sodium soy sauce (optional, for dipping)

Directions

Step 1

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

Step 2

In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed.

Step 3

Remove the rice from the heat and let it sit, covered, for an additional 10 minutes to steam. Then, transfer the rice to a large bowl and allow it to cool slightly.

Step 4

While the rice cools, mix the rice vinegar and sugar in a small bowl until the sugar dissolves. Gently fold this mixture into the cooked rice with a spatula. Set aside to cool completely.

Step 5

Prepare the vegetables: Peel and cut the cucumber, carrot, and avocado into thin, matchstick-like strips (about 3-4 inches long).

Step 6

Lay out a sheet of nori on a bamboo sushi mat, shiny side down.

Step 7

Wet your fingers with water to prevent sticking and spread about 1/4 of the rice evenly over the nori sheet, leaving about 1 inch of space uncovered at the top edge.

Step 8

Place a few strips of cucumber, carrot, and avocado in a horizontal line about 1 inch from the bottom edge of the rice-covered nori.

Step 9

Using the bamboo mat, carefully roll the sushi tightly from the bottom edge, pressing gently but firmly as you go. Seal the roll by moistening the uncovered nori edge with a little water and pressing it closed.

Step 10

Repeat this process with the remaining nori sheets, rice, and vegetables.

Step 11

Using a sharp knife, slice each roll into 6-8 pieces. Wet the knife with water between cuts to prevent sticking.

Step 12

Sprinkle the sliced rolls with toasted sesame seeds for added flavor and texture.

Step 13

Serve immediately with optional low-sodium soy sauce for dipping.

Nutrition Facts

Serving size	(834.8g)

Amount per serving	% Daily Value*
Calories	599.0

Total Fat 21.9g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat 2.2g
Cholesterol 0mg	0%
Sodium 1102.7mg	0%
Total Carbohydrate 88.1g	0%
Dietary Fiber 12.4g	0%
Total Sugars 8.4g
Protein 13.4g	0%

Vitamin D 0IU	0%
Calcium 150.0mg	0%
Iron 4.0mg	0%
Potassium 1119.6mg	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: 32.7%

Protein: 8.9%

Carbs: 58.4%