Low Sodium Alaska Roll
Indulge in the fresh, vibrant flavors of this **Low Sodium Alaska Roll**, a healthier twist on a sushi classic. Perfect for sushi lovers watching their sodium intake, this recipe features tender sushi-grade salmon, creamy avocado, and crisp cucumber, all rolled in seasoned sushi rice and nori for an authentic taste experience. The rice is lightly dressed with a blend of rice vinegar and sugar to enhance its flavor without compromising on health. Each roll is accompanied by low sodium soy sauce, wasabi, and pickled ginger for a well-rounded and satisfying meal. Ideal for beginners and sushi enthusiasts alike, this wholesome recipe is easy to make at home, requiring just 45 minutes from start to finish. Enjoy the art of sushi rolling while creating a delicious, low-sodium dining experience!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 medium Avocado, ripe
- 4 ounces Fresh salmon, sushi-grade
- 2 sheets Nori (seaweed) sheets
- 0.5 medium Cucumber
- 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 to remove excess starch.
Combine sushi rice and 1.25 cups of water in a rice cooker. Cook according to the rice cooker's instructions. If using a pot, bring to a boil, then reduce heat to low, cover, and cook for 20 minutes.
Once the rice is cooked, transfer it to a large bowl and let it cool slightly.
In a small bowl, mix the rice vinegar and sugar until the sugar dissolves. Pour the mixture over the cooked rice and gently fold it in to season evenly. Allow the rice to cool to room temperature.
Peel and thinly slice the avocado. Trim and cut the salmon into long strips. Peel and cut the cucumber into long thin strips.
Place a sheet of nori, shiny side down, on a bamboo sushi mat covered with plastic wrap.
Wet your hands with water to prevent sticking, then spread half of the seasoned sushi rice over the nori sheet, leaving about 1 inch at the top free of rice.
Place a few slices of avocado, salmon strips, and cucumber strips horizontally across the center of the rice.
Using the bamboo mat, roll the sushi tightly away from you, pressing gently and uniformly as you go, allowing the end of the nori to seal the roll. Repeat the process with the second nori sheet and the remaining ingredients.
Once rolled, use a sharp knife dipped in water to cut each roll into 6 even pieces.
Serve the Alaska rolls with low sodium soy sauce, wasabi paste, and pickled ginger on the side.
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1759 mg | 76% | |
| Total Carbohydrate | 97.7 g | 36% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 15.5 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 128 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1558 mg | 33% | |
*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.
