Low Sodium Yellowtail Roll

Dive into a fresh and flavorful seafood indulgence with this Low Sodium Yellowtail Roll recipe—a perfect choice for sushi lovers seeking a healthier twist. This homemade sushi roll combines tender, sashimi-grade yellowtail with creamy avocado and crisp cucumber, all wrapped in seasoned sushi rice and nori sheets. Enhanced with a hint of low-sodium seasoned rice vinegar and a sprinkle of unsalted sesame seeds, each bite balances texture and taste beautifully. With just 25 minutes of prep time, this easy-to-follow recipe is ideal for a quick, wholesome meal or a fun date-night activity. Serve with optional low-sodium soy sauce for dipping to keep your sodium intake in check. Refreshing, elegant, and nutritious, these rolls deliver all the joy of sushi while prioritizing heart health. Perfect for DIY sushi night at home!

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Seasoned rice vinegar (low sodium)
• 2 sheets Nori sheets (seaweed)
• 4 ounces Yellowtail (sashimi-grade)
• 0.5 medium Cucumber
• 0.5 medium Avocado
• 1 teaspoon Unsalted sesame seeds
• 2 tablespoons Low-sodium soy sauce (optional, for dipping)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

Combine the rice and water in a rice cooker or saucepan. Cook according to the rice cooker instructions or bring to a boil, cover, reduce heat to low, and simmer for about 18-20 minutes until the water is absorbed.

Step 3

Once the rice is cooked, transfer it to a large, non-metallic bowl and drizzle the low-sodium seasoned rice vinegar over it. Gently fold the rice to distribute the vinegar while cooling it, being careful not to mash the rice.

Step 4

Prepare the fillings: slice the cucumber into thin matchstick strips, cut the avocado into thin slices, and cut the yellowtail into thin strips (about 1/2-inch wide).

Step 5

Place a bamboo sushi rolling mat on a clean surface. Place a sheet of nori, shiny side down, on the mat.

Step 6

Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge. Wet your fingers with water to prevent sticking while spreading the rice.

Step 7

Sprinkle a few unsalted sesame seeds over the rice for additional flavor and texture.

Step 8

Lay a few cucumber strips, avocado slices, and yellowtail strips horizontally across the middle of the rice.

Step 9

Using the bamboo mat, tightly roll the sushi, starting from the bottom edge and rolling upward. Press gently but firmly to seal the roll.

Step 10

Repeat the process with the second sheet of nori and remaining ingredients.

Step 11

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

Step 12

Serve the yellowtail rolls with low-sodium soy sauce on the side for dipping, if desired.

Nutrition Facts

Serving size	(847.4g)

Amount per serving	% Daily Value*
Calories	682.8

Total Fat 19.0g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat 1.4g
Cholesterol 62.4mg	0%
Sodium 1217.6mg	0%
Total Carbohydrate 85.8g	0%
Dietary Fiber 7.7g	0%
Total Sugars 10.2g
Protein 38.2g	0%

Vitamin D 0IU	0%
Calcium 120.4mg	0%
Iron 3.5mg	0%
Potassium 1234.9mg	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: 22.9%

Carbs: 51.5%