Heart-Healthy Alaska Roll
Elevate your sushi game with the "Heart-Healthy Alaska Roll," a nourishing twist on the classic sushi recipe that emphasizes wholesome ingredients and flavor-packed nutrition. This recipe swaps traditional white rice for fiber-rich brown sushi rice, perfectly seasoned with a delicate blend of rice vinegar, sugar, and salt for a subtle tang. Fresh salmon, creamy avocado, and crisp cucumber add a trifecta of buttery, refreshing, and crunchy textures, while nori sheets encase the filling in a traditional sushi roll that’s both satisfying and visually stunning. With minimal added sodium thanks to low-sodium soy sauce, this dish remains perfect for health-conscious diners. Ready in just over an hour, this easy-to-follow recipe promises restaurant-quality results that will impress family and guests alike. Serve your rolls with pickled ginger, wasabi paste, and soy sauce for a complete sushi experience—perfect for a light lunch, dinner, or even an elevated party appetizer.
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Recipe Information
Ingredients
- 1 cup Brown sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 200 grams Fresh salmon fillet
- 1 medium Avocado
- 0.5 medium Cucumber
- 4 pieces Nori sheets
- 2 tablespoons Low-sodium soy sauce
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi paste
Instructions
Rinse the brown sushi rice under cold water until the water runs clear. This removes excess starch, preventing it from becoming too sticky.
Add the rinsed rice and 1.5 cups of water to a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 45 minutes or until the rice is tender and the water is absorbed.
While the rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture while the rice is still warm. Allow it to cool to room temperature.
Slice the fresh salmon fillet into thin strips about 1/2 inch wide.
Cut the avocado in half, remove the pit, peel, and slice into thin strips.
Peel the cucumber, cut it in half lengthwise, remove the seeds, and slice into thin strips.
Place a bamboo sushi mat on a flat surface and cover it with a sheet of plastic wrap.
Lay one nori sheet, shiny side down, on the plastic wrap.
With wet hands, spread about 1/4 of the cooled rice evenly over the nori, leaving a 1-inch border at the top edge.
Arrange a few strips of salmon, avocado, and cucumber along the bottom edge of the rice.
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a cylinder. Moisten the top border with water to seal the roll.
Repeat the process with the remaining ingredients to make four rolls.
With a sharp knife dipped in water, slice each roll into 8 pieces.
Serve with low-sodium soy sauce, pickled ginger, and wasabi paste on the side.
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 2878 mg | 125% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 8.0 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 18.5 mcg | 93% | |
| Calcium | 146 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2266 mg | 48% | |
*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.
