Heart-Healthy Maki Salmon
Delight in the vibrant flavors and nourishing benefits of Heart-Healthy Maki Salmon, a wholesome twist on classic sushi rolls. Featuring tender slices of fresh salmon, crisp cucumber, and creamy avocado, this light yet satisfying recipe is wrapped in nutrient-rich nori and paired with perfectly seasoned sushi rice. Balanced with low-sodium soy sauce and a sprinkle of sesame seeds, each bite offers a harmonious blend of textures and flavors. This recipe is designed for health-conscious food lovers, combining omega-3-rich salmon with clean, fresh ingredients to create a guilt-free indulgence. Ideal for a fun homemade sushi night or a sophisticated appetizer, these maki rolls are as beautiful as they are delicious, with just an hour from start to finish!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 8 ounces Fresh salmon
- 1 small Cucumber
- 1 medium Avocado
- 0.25 cup Low-sodium soy sauce
- 2 tablespoons Pickled ginger
- 1 tablespoon Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Cook the rice in a rice cooker with 1 1/4 cups of water. Once cooked, let it rest for 10 minutes before transferring to a wooden or plastic bowl.
In a small saucepan, combine rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve. Do not let it boil.
Pour the vinegar mixture over the cooked rice and gently fold with a wooden spatula. Allow it to cool to room temperature, covering with a damp cloth to prevent the rice from drying out.
Slice the salmon into long thin strips, approximately 1/2 inch wide.
Peel and cut the cucumber into thin matchsticks, and do the same with the avocado, removing the pit and slicing into strips.
Place a sheet of nori, shiny side down, on a bamboo sushi mat or a kitchen towel.
With wet hands, evenly spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Sprinkle a light amount of sesame seeds over the rice.
Lay salmon, cucumber, and avocado strips horizontally across the middle of the rice.
Lift the edge of the mat or towel closest to you and begin to roll it over the filling, pressing gently yet firmly to ensure an even roll. Continue rolling to the top border.
Dampen the top border of the nori with a bit of water and finish the rolling process to seal.
Using a sharp knife, cut the roll into 8 equal pieces, wiping the knife with a damp cloth between cuts to maintain a clean edge.
Repeat for the remaining ingredients to make all the rolls.
Serve the salmon maki with low-sodium soy sauce and pickled ginger on the side.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 3693 mg | 161% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 6.9 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 32.3 mcg | 162% | |
| Calcium | 108 mg | 8% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2013 mg | 43% | |
*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.
