Heart-Healthy Alaskan Sushi Roll
Dive into the flavors of fresh seafood and wholesome ingredients with our Heart-Healthy Alaskan Sushi Roll recipe. Made with nutrient-rich brown sushi rice, wild-caught Alaskan salmon, creamy avocado, and crunchy cucumber, this homemade sushi roll is as nourishing as it is delicious. A simple seasoning of rice vinegar, sugar, and salt enhances the rice without overpowering the delicate flavors of the fresh salmon and vegetables. Packed with baby spinach and wrapped in nori, this roll offers a boost of vitamins and heart-healthy omega-3s. Perfectly paired with low-sodium soy sauce, pickled ginger, and a hint of wasabi, this recipe is an easy, nutritious alternative to takeout that you can make in just an hour. Whether it’s for a light lunch, a vibrant dinner, or entertaining guests, these sushi rolls are sure to impress!
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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
- 6 ounces wild-caught Alaskan salmon
- 4 sheets nori sheets
- 1 large avocado
- 1 medium cucumber
- 1 cup baby spinach leaves
- 0.25 cup low-sodium soy sauce
- 0.25 cup pickled ginger
- 1 teaspoon wasabi
- 1 tablespoon toasted sesame seeds
Instructions
Start by rinsing the brown sushi rice under cold water until the water runs clear. Combine 1 cup of rinsed sushi rice with 1.5 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low and cover. Simmer for 15-20 minutes, or until water is absorbed and rice is tender.
Remove the rice from heat and let it sit, covered, for 10 minutes. Meanwhile, in a small bowl, mix 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 0.5 teaspoon of salt until dissolved.
Gently fold the vinegar mixture into the warmed rice, using a wooden spatula. Be careful not to mash the rice. Let it cool to room temperature.
While the rice cools, prepare the fillings. Slice 6 ounces of Alaskan salmon into thin strips. Peel and slice 1 large avocado. Julienne 1 medium cucumber.
Lay a sheet of nori on a bamboo sushi mat, shiny side down. With wet hands, spread a thin layer of the seasoned sushi rice over the nori, leaving a 1-inch border at the top.
Place a few spinach leaves, avocado slices, cucumber sticks, and salmon strips horizontally across the center of the rice.
Using the sushi mat, roll the sushi tightly from the bottom, applying gentle pressure to shape the roll. Seal the roll by moistening the top border with water.
Repeat with the remaining ingredients to make additional rolls. Using a sharp, clean knife, cut each roll into 6 to 8 pieces.
Serve the sushi rolls with pickled ginger, low-sodium soy sauce, and a small amount of wasabi for dipping. Garnish with toasted sesame seeds.
Nutrition Facts
Calories |
1019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 3959 mg | 172% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 9.9 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 22.5 mcg | 113% | |
| Calcium | 277 mg | 21% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2677 mg | 57% | |
*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.
