Low Sodium Volcano Roll
Elevate your sushi game with this irresistible Low Sodium Volcano Roll, a healthier twist on the classic sushi roll bursting with bold flavors and fresh ingredients. Perfect for those watching their sodium intake, this recipe combines fluffy sushi rice seasoned with a touch of rice vinegar, crunchy cucumber, creamy avocado, and low sodium imitation crab, all wrapped in nori for a delightful texture. The pièce de résistance? A delectable topping of tender shrimp mixed with spicy mayo made from unsalted mayonnaise and optional low-sodium sriracha, finished with a sprinkle of toasted sesame seeds and green onions for added flair. Quick to prepare and visually stunning, this homemade sushi roll is perfect for date nights, dinner parties, or treating yourself to restaurant-quality Japanese cuisine from the comfort of your kitchen.
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Ingredients
- 1 cup (uncooked) Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 2 tablespoons Unsalted mayonnaise
- 1 teaspoon Sriracha (low sodium or homemade, optional)
- 4 large pieces Cooked shrimp (unsalted), chopped
- 2 ounces Imitation crab (low sodium variant), shredded
- 0.5 medium Cucumber, julienned
- 0.5 large Avocado, thinly sliced
- 2 sheets Nori (dried seaweed sheet)
- 1 teaspoon Unseasoned toasted sesame seeds
- 1 tablespoon Green onions, finely sliced
Directions
Step 1
Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a rice cooker or saucepan. Cook according to rice cooker instructions or simmer for 18-20 minutes with a lid on, then cool for 10 minutes.
Step 2
In a small saucepan, gently heat the rice vinegar and sugar until the sugar dissolves. Remove from heat and mix this into the cooked rice while it is still warm. Spread the rice out to cool completely.
Step 3
In a small bowl, mix unsalted mayonnaise and low sodium sriracha (optional) until combined. Set aside to use as the spicy topping.
Step 4
Lay a sheet of nori, shiny side down, on a bamboo sushi mat covered with plastic wrap. Wet your hands with water to handle the rice easily, and gently spread a thin, even layer of rice across the nori's surface, leaving a 1-inch strip uncovered at the top for sealing.
Step 5
Sprinkle toast sesame seeds onto the rice for added flavor. Flip the nori over, so the rice faces down on the mat.
Step 6
Layer a strip of cucumber, avocado slices, and shredded low sodium imitation crab along the bottom edge of the nori (closest to you). Reserve some crab to mix with the shrimp topping.
Step 7
With the help of the bamboo mat, carefully roll the sushi tightly from the bottom edge. Apply gentle pressure as you roll, and seal the roll by moistening the uncovered edge of nori with a bit of water. Repeat for the second roll.
Step 8
Cut the rolls into bite-sized pieces using a sharp knife dipped in water to prevent sticking.
Step 9
In a mixing bowl, combine chopped shrimp and any reserved imitation crab with 1 tablespoon of the spicy mayo mixture. Top each cut sushi piece with a small spoonful of this shrimp mixture.
Step 10
Drizzle additional spicy mayo on top if desired, and garnish with finely sliced green onions for a fresh finish.
Step 11
Serve immediately and enjoy your homemade Low Sodium Volcano Rolls!
Nutrition Facts
| Serving size | (863.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 836.1 |
| Total Fat 38.5g | 0% |
| Saturated Fat 5.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 186.9mg | 0% |
| Sodium 356.8mg | 0% |
| Total Carbohydrate 87.6g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 9.2g | |
| Protein 35.3g | 0% |
| Vitamin D 152IU | 0% |
| Calcium 155.4mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 1062.1mg | 0% |
Source of Calories