Low Sodium Yellowtail Sushi Roll

Elevate your sushi game with this Low Sodium Yellowtail Sushi Roll, a light yet satisfying option perfect for those watching their sodium intake. Featuring buttery sashimi-grade yellowtail, creamy avocado, and crisp julienned cucumber, this recipe strikes the perfect balance of fresh flavors and textures. The sushi rice is delicately seasoned with unsalted rice vinegar and just a touch of sugar, ensuring a flavorful base without relying on added salt. Rolled in nutrient-rich nori and crafted with care using a bamboo mat, this recipe delivers restaurant-quality results in the comfort of your own kitchen. Ready in just 40 minutes, this dish is ideal for a healthy lunch, dinner, or even a sushi night with friends. Serve these stunning rolls with low sodium soy sauce or enjoy them plain for the ultimate guilt-free indulgence!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 cup (uncooked) Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar (unsalted)
• 1 teaspoon Sugar
• 4 ounces Fresh yellowtail (sashimi-grade)
• 0.5 small, julienned Cucumber
• 0.5 sliced Avocado
• 2 whole sheets Nori sheets
• 2 tablespoons (for sealing the nori) Water

Directions

Step 1

Start by rinsing the sushi rice thoroughly under cold running water until the water runs clear. This removes excess starch and helps achieve the perfect texture.

Step 2

Cook the sushi rice by combining 1 cup of sushi rice and 1.25 cups of water in a rice cooker or saucepan. If using a saucepan, bring to a boil, reduce heat to low, cover, and cook for 18-20 minutes. Once cooked, let the rice rest, covered, for 10 minutes.

Step 3

In a small bowl, mix 2 tablespoons of unsalted rice vinegar and 1 teaspoon of sugar until the sugar dissolves.

Step 4

Transfer the hot rice to a large bowl. Using a wooden spoon or rice paddle, gently fold the vinegar mixture into the rice, ensuring every grain is coated. Allow the sushi rice to cool to room temperature while keeping it covered with a damp cloth to prevent drying out.

Step 5

Prepare your ingredients: Slice the fresh yellowtail thinly into strips, julienne the cucumber, and slice the avocado. Set them aside in separate bowls.

Step 6

Place a sheet of nori, shiny side down, on a bamboo sushi mat. Spread half of the prepared sushi rice evenly over the nori, leaving a 1-inch border at the top edge.

Step 7

Arrange half of the yellowtail, cucumber, and avocado horizontally across the center of the rice.

Step 8

Use the bamboo mat to gently roll the sushi into a tight cylinder. Use a dab of water along the top border of the nori sheet to help seal the roll.

Step 9

Repeat the process with the remaining ingredients to make a second roll.

Step 10

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

Step 11

Serve the sushi rolls immediately. Pair with low sodium soy sauce or omit the soy sauce altogether to retain the low sodium profile.

Nutrition Facts

Serving size	(729.7g)

Amount per serving	% Daily Value*
Calories	502.9

Total Fat 7.6g	0%
Saturated Fat 2.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 62.4mg	0%
Sodium 112.5mg	0%
Total Carbohydrate 69.9g	0%
Dietary Fiber 2.6g	0%
Total Sugars 5.3g
Protein 33.0g	0%

Vitamin D 0IU	0%
Calcium 56.8mg	0%
Iron 2.1mg	0%
Potassium 720.1mg	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: 14.2%

Protein: 27.5%

Carbs: 58.2%