Heart-Healthy Salmon Uramaki
Elevate your sushi game with this delicious and nutritious Heart-Healthy Salmon Uramaki recipe! Perfectly crafted with buttery sushi-grade salmon, creamy avocado, and crisp cucumber, these inside-out rolls combine fresh, wholesome ingredients wrapped in a layer of seasoned sushi rice sprinkled with toasted sesame seeds. This homemade uramaki not only satisfies sushi cravings but also supports a healthy lifestyle, thanks to omega-3-rich salmon, fiber-packed veggies, and low-sodium soy sauce for dipping. With step-by-step instructions for getting that perfect roll using a bamboo mat, this recipe makes preparing sushi at home approachable for beginners and experts alike. Ready in just an hour, these protein-packed rolls are a show-stopping option for a light family dinner or a crowd-pleasing appetizer.
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Recipe Information
Ingredients
- 200 grams Sushi-grade salmon
- 1 cup Short-grain sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 medium Avocado
- 0.5 medium Cucumber
- 1 full sheet Nori sheets
- 2 tablespoons Toasted sesame seeds
- 2 tablespoons Soy sauce (low sodium)
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear, to remove excess starch. This helps prevent the rice from becoming too sticky.
Combine the rinsed rice and 1.25 cups of water in a rice cooker or saucepan. Cook according to the rice cooker's instructions or bring to a boil, cover, reduce heat, and simmer for about 15 minutes. Turn off the heat and let it sit covered for 10 minutes.
In a small saucepan, gently heat the rice vinegar, sugar, and salt until the sugar and salt are dissolved. Do not allow it to boil.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture while the rice is still hot. Use a wooden spoon and avoid mashing the rice.
Set the seasoned rice aside to cool to room temperature while you prepare the fillings.
Cut the salmon into long strips, about 1 cm in width, ensuring the pieces are even for easier rolling.
Halve the avocado, remove the pit, and slice the flesh into thin strips.
Peel the cucumber and cut it into long, thin strips, removing any seeds.
Lay a bamboo sushi mat on a clean work surface. Place a sheet of plastic wrap over the mat and then lay the nori sheet, shiny side down, over the plastic.
Spread a thin, even layer of prepared sushi rice over the nori, covering it completely. Use wet fingers to prevent sticking.
Sprinkle the toasted sesame seeds evenly over the rice.
Carefully flip the nori and rice over so the rice is on the bottom, against the plastic wrap.
Place strips of salmon, avocado, and cucumber along one edge of the nori, about 1 inch from the bottom.
Using the bamboo mat for support, carefully roll the sushi away from you, applying gentle pressure to ensure a tight roll without squeezing out the ingredients.
Slice the roll into 8 even pieces using a sharp, wet knife. Clean the knife between slices for neat cuts.
Serve the rolls with low-sodium soy sauce, pickled ginger, and a dab of wasabi on the side.
Nutrition Facts
Calories |
1097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 3801 mg | 165% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 16.0 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 257 mg | 20% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2023 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.
