Heart-Healthy Salmon Sushi Roll
Elevate your sushi night with this Heart-Healthy Salmon Sushi Roll recipe, a wholesome twist on a classic favorite! Featuring nutty brown sushi rice for added fiber, fresh sashimi-grade salmon packed with omega-3s, creamy avocado, and crisp cucumber, this nutrient-rich roll is as delicious as it is nourishing. Seasoned with a zesty rice vinegar blend and rolled in nori sheets, these sushi rolls are perfectly balanced in flavor and texture. With just 30 minutes of prep and a simple technique using a bamboo mat, you'll create homemade sushi rolls that rival your favorite Japanese restaurant. Serve with low-sodium soy sauce, pickled ginger, a touch of wasabi, and a squeeze of lemon for a fresh, heart-healthy meal that's ideal for lunch, dinner, or a fun DIY sushi night!
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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 Fresh salmon (sashimi grade)
- 1 medium Avocado
- 0.5 medium Cucumber
- 4 pieces Nori (seaweed) sheets
- 1 tablespoon Lemon juice
- 4 tablespoons Low-sodium soy sauce
- 2 tablespoons Pickled ginger
- 0.5 teaspoon Wasabi
Instructions
Rinse the brown sushi rice under cold water until the water runs clear. Combine the rice with 1.5 cups of water in a small saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes until the rice is tender and all water is absorbed.
In a small bowl, mix rice vinegar, sugar, and salt. Heat in the microwave for 20-30 seconds until the sugar dissolves.
Transfer the cooked rice to a large bowl and gently mix with the vinegar seasoning. Allow the rice to cool to room temperature.
While the rice is cooling, prepare the fillings: Slice the salmon into thin strips. Halve the avocado, remove the pit and skin, and cut into thin slices. Peel the cucumber and cut it into long, thin matchsticks.
Place a bamboo sushi mat on a clean surface and top with a sheet of nori. Spread a thin layer of cooled rice over the nori, leaving about 1 inch of nori exposed at the top edge.
Arrange salmon slices, avocado, and cucumber across the middle of the rice.
Tightly roll the sushi using the mat, applying gentle, even pressure. Seal the edge with a bit of water to ensure it sticks.
Repeat the rolling process with the remaining ingredients to make four rolls.
Slice each roll into 6 to 8 pieces with a sharp knife, wiping the blade with a damp cloth between cuts to ensure clean slices.
Serve the sushi rolls with low-sodium soy sauce, pickled ginger, and wasabi on the side. Optionally, squeeze a little lemon juice over the rolls for added freshness.
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 3703 mg | 161% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 7.9 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 167 mg | 13% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1857 mg | 40% | |
*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.
