Low Sodium Veggie Sushi

Experience the fresh, vibrant flavors of Low Sodium Veggie Sushi—an easy, heart-healthy twist on a Japanese favorite! Perfect for sushi enthusiasts looking to reduce their sodium intake, this recipe showcases fluffy, seasoned sushi rice wrapped in nori sheets and filled with crisp cucumber, sweet carrot, and creamy avocado. With just a touch of rice vinegar and optional toasted sesame seeds for added flavor, these homemade sushi rolls are as wholesome as they are delicious. Whether you're a seasoned sushi maker or trying it for the first time, this recipe provides step-by-step guidance to create stunning, nutrient-packed rolls in the comfort of your kitchen. Serve with low-sodium soy sauce for dipping, and enjoy a customizable, guilt-free dining experience that's perfect for lunch, dinner, or even a special occasion!

Nutriscore Rating: 73/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 3 tablespoons Rice vinegar
• 1.5 teaspoons Sugar
• 1 medium Cucumber
• 1 medium Carrot
• 1 medium Avocado
• 5 sheets Nori seaweed sheets
• 2 tablespoons Toasted sesame seeds (optional)
• 0 as needed Low-sodium soy sauce (for dipping, optional)

Directions

Step 1

Rinse the sushi rice thoroughly in cold water until the water runs clear. This helps remove excess starch.

Step 2

Cook the rice by combining 2 cups of sushi rice with 2.5 cups of water in a rice cooker. Alternatively, cook on the stovetop according to the rice package instructions.

Step 3

While the rice cooks, prepare the seasoning by mixing rice vinegar and sugar in a small bowl. Stir until the sugar dissolves completely.

Step 4

When the rice is cooked, transfer it to a wide, non-metallic bowl. Gently fold in the vinegar mixture using a wooden spatula, ensuring not to mash the rice. Let the rice cool to room temperature.

Step 5

Prepare the vegetables: peel the cucumber and carrot, then cut them into thin matchstick-sized strips. Slice the avocado into thin slices.

Step 6

Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down.

Step 7

Spread a thin, even layer of sushi rice onto the nori, leaving about 1 inch of nori uncovered at the top to seal the roll.

Step 8

Arrange the cucumber, carrot, and avocado in a horizontal line about 1 inch from the bottom edge of the nori.

Step 9

Using the bamboo mat, lift the bottom edge of the nori and roll it tightly over the fillings. Keep rolling while applying gentle pressure to shape the roll and seal the edge by dampening it slightly with water.

Step 10

Repeat with the remaining nori sheets, rice, and fillings.

Step 11

Using a sharp knife, slice each roll into 6-8 pieces. Dip the knife in water between cuts to keep it clean and avoid sticking.

Step 12

Garnish with toasted sesame seeds, if desired, and serve with low-sodium soy sauce on the side for dipping.

Nutrition Facts

Serving size	(1480.0g)

Amount per serving	% Daily Value*
Calories	1017.3

Total Fat 32.6g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 641.8mg	0%
Total Carbohydrate 160.4g	0%
Dietary Fiber 17.5g	0%
Total Sugars 12.9g
Protein 21.5g	0%

Vitamin D 0IU	0%
Calcium 310.6mg	0%
Iron 7.3mg	0%
Potassium 1531.6mg	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: 28.7%

Protein: 8.4%

Carbs: 62.8%