Heart-Healthy Salmon and Cucumber Sushi Roll
Delight in the fresh, clean flavors of this Heart-Healthy Salmon and Cucumber Sushi Roll, a delicious and nutritious take on homemade sushi that's as rewarding to prepare as it is to enjoy. Packed with omega-3-rich sushi-grade salmon, crisp cucumber matchsticks, and perfectly seasoned sushi rice, these rolls are wrapped in toasted nori sheets for an authentic touch. With a light blend of rice vinegar, sugar, and salt, the rice boasts the perfect balance of tangy and savory, while low-sodium soy sauce, wasabi paste, and pickled ginger add layers of flavor to every bite. Ideal for sushi enthusiasts or those looking for a wholesome meal packed with heart-healthy benefits, these rolls are easy to prepare at home, even for beginners. Ready in under an hour and perfect for sharing, this recipe will elevate your dining experience with a combination of vibrant textures, fresh ingredients, and restaurant-quality taste.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 0.5 teaspoons salt
- 4 ounces fresh salmon, sushi-grade
- 1 medium cucumber
- 4 sheets nori sheets
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon wasabi paste
- 2 tablespoons pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear, draining thoroughly.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for an additional 10 minutes.
While the rice is cooking, in a small bowl, mix rice vinegar, sugar, and salt until dissolved. Set aside.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a spatula, ensuring the rice doesn't become mushy. Let it cool to room temperature.
Slice the sushi-grade salmon into long, thin strips, roughly 1/2-inch wide.
Peel and cut the cucumber into thin matchsticks, approximately the same length as the salmon strips.
Place a bamboo sushi mat on a clean surface and lay a sheet of nori on top, shiny side down.
With dampened fingers, spread about 1/4 of the prepared sushi rice evenly onto the nori, leaving a 1-inch margin at the top edge of the nori.
Arrange a strip of salmon and several cucumber matchsticks horizontally across the center of the rice.
Using the sushi mat, carefully lift the edge closest to you and roll the nori over the filling, pressing gently but firmly to shape the sushi roll. Continue rolling until you reach the rice-free edge, moistening the edge with water to seal the roll.
Repeat the process with the remaining ingredients to make three more rolls.
Using a sharp knife, cut each roll into 6 even pieces, wiping the blade clean with a damp cloth between cuts to prevent sticking.
Serve the sushi rolls with low-sodium soy sauce, wasabi paste, and pickled ginger on the side.
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2819 mg | 123% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 8.2 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 111 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1001 mg | 21% | |
*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.
