Low Sodium Veggie Sushi Roll

Discover the fresh flavors of this Low Sodium Veggie Sushi Roll, a wholesome and heart-healthy twist on a Japanese classic! Perfect for sushi lovers seeking a lighter option, this recipe combines vibrant julienned vegetables like cucumber, carrot, and red bell pepper with creamy avocado, all rolled in nutrient-rich low-sodium nori sheets. Fluffy sushi rice, delicately seasoned with rice vinegar and a touch of sugar, provides the perfect base for this easy-to-make meal or snack. Finished with a sprinkle of toasted sesame seeds, these veggie-packed rolls are as visually stunning as they are delicious. Serve them with a low-sodium soy sauce substitute and optional wasabi for a flavorful dipping experience. Ready in just 30 minutes, this vegetarian sushi recipe is a fun at-home alternative to takeout that’s as healthy as it is satisfying!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 sheets Nori seaweed sheets (low sodium, if available)
• 2 cups Cooked sushi rice
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 1 medium Cucumber, julienned
• 1 medium Carrot, julienned
• 1 medium Avocado, sliced
• 0.5 medium Red bell pepper, julienned
• 1 tablespoon Toasted sesame seeds
• 0.25 cup Low-sodium soy sauce substitute (or reduced-sodium soy sauce, optional for dipping)
• 1 teaspoon Wasabi (optional, ensure it’s low sodium)

Directions

Step 1

Start by preparing the sushi rice: In a small saucepan, combine the rice vinegar and sugar, and gently heat until the sugar dissolves. Fold this mixture into the warm cooked sushi rice, mixing gently. Let the rice cool to room temperature.

Step 2

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

Step 3

Wet your hands with a small amount of water to prevent sticking, then spread about 1/2 cup of sushi rice evenly over the nori sheet, leaving about 1 inch of nori uncovered at the top edge to seal the roll.

Step 4

Arrange the julienned cucumber, carrot, red bell pepper, and avocado slices horizontally across the center of the rice-covered nori. Sprinkle with toasted sesame seeds.

Step 5

Using the bamboo mat, carefully lift the edge of the nori closest to you and begin rolling it tightly over the vegetables, applying gentle pressure as you roll.

Step 6

Seal the roll by slightly wetting the uncovered edge of the nori sheet, pressing it firmly to seal. Repeat this process with the remaining nori sheets and filling ingredients.

Step 7

Using a sharp knife, slice each roll into 6-8 even pieces. Wipe the knife blade with a damp cloth between cuts to ensure clean slices.

Step 8

Arrange the veggie sushi rolls on a platter. Serve with a low-sodium soy sauce substitute and optional wasabi on the side for dipping.

Nutrition Facts

Serving size	(879.4g)

Amount per serving	% Daily Value*
Calories	943.4

Total Fat 26.9g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 741.1mg	0%
Total Carbohydrate 155.2g	0%
Dietary Fiber 16.6g	0%
Total Sugars 12.5g
Protein 21.1g	0%

Vitamin D 0IU	0%
Calcium 183.2mg	0%
Iron 4.2mg	0%
Potassium 1513.1mg	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: 25.6%

Protein: 8.9%

Carbs: 65.5%