Low Sodium White Fish Sushi
Dive into the delicate flavors of this Low Sodium White Fish Sushi, a health-conscious twist on the traditional Japanese favorite that's perfect for home chefs and sushi lovers alike. Featuring tender sushi-grade white fish such as flounder, halibut, or tilapia, paired with creamy avocado and crisp julienned cucumber, this recipe brings together a harmonious balance of textures and natural flavors. The short-grain sushi rice is seasoned lightly with rice vinegar and sugar, creating the perfect foundation without relying on excessive salt. Wrapped in nutrient-rich nori and served with optional low-sodium soy sauce, wasabi, and pickled ginger, this dish is as elegant as it is heart-healthy. Ideal for a light lunch or an impressive appetizer, this DIY sushi recipe is surprisingly approachable with a step-by-step guide, making it a delightful culinary adventure for anyone looking to reduce sodium intake without sacrificing taste.
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Ingredients
- 200 grams Sushi-grade white fish (e.g., flounder, halibut, or tilapia)
- 200 grams Short-grain sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 2 tablespoons Low-sodium soy sauce (optional for dipping)
- 4 sheets Nori sheets (seaweed)
- 1 small Cucumber, julienned
- 1 medium Avocado, thinly sliced
- 250 milliliters Water
- 1 teaspoon Wasabi (optional)
- 2 tablespoons Pickled ginger (optional)
Directions
Step 1
Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
Step 2
In a rice cooker or pot, combine the rice with 250 milliliters of water. Cook according to the rice cooker’s instructions or bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes until the water is absorbed.
Step 3
While the rice is cooking, combine rice vinegar and sugar in a small bowl. Stir until the sugar dissolves completely.
Step 4
Once the rice is cooked, transfer it to a large bowl. Gently fold in the rice vinegar mixture while the rice is still warm. Let it cool to room temperature.
Step 5
Slice the sushi-grade white fish into thin strips, approximately 5 cm in length. Store in the refrigerator until ready to assemble.
Step 6
Prepare your vegetables: julienne the cucumber and slice the avocado thinly.
Step 7
Place a nori sheet, shiny side down, on a bamboo sushi mat or clean cutting board. Spread a thin, even layer of rice over the nori, leaving 2 cm of space at the top edge for sealing the roll.
Step 8
Layer the white fish slices, cucumber, and avocado horizontally on top of the rice, about 2-3 cm from the bottom edge of the nori.
Step 9
Using the bamboo sushi mat, roll the sushi tightly, starting from the bottom edge. Press gently but firmly to seal the roll as you go.
Step 10
Use a sharp knife to slice the rolled sushi into 6-8 bite-sized pieces. Wipe the knife blade with a damp cloth between cuts to ensure clean slices.
Step 11
Repeat the process with the remaining ingredients to make additional rolls.
Step 12
Serve with optional low-sodium soy sauce for dipping, wasabi, and pickled ginger on the side.
Nutrition Facts
| Serving size | (983.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 809.0 |
| Total Fat 26.0g | 0% |
| Saturated Fat 4.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 100mg | 0% |
| Sodium 1629.3mg | 0% |
| Total Carbohydrate 88.5g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 7.5g | |
| Protein 54.5g | 0% |
| Vitamin D 400IU | 0% |
| Calcium 189.3mg | 0% |
| Iron 3.8mg | 0% |
| Potassium 1880.1mg | 0% |
Source of Calories