Low Sodium Alaskan Sushi Roll
Dive into the fresh, vibrant flavors of our Low Sodium Alaskan Sushi Roll—an ideal choice for sushi lovers looking to reduce their sodium intake without sacrificing taste. This recipe features delicate sushi-grade Alaskan salmon, creamy avocado, and crisp cucumber, all wrapped in perfectly seasoned sushi rice and nori. The rice is gently flavored with a subtle blend of rice vinegar and a touch of sugar, enhancing the natural sweetness of the salmon. With easy-to-follow steps and bamboo mat guidance, this sushi roll is perfect for home chefs eager to master the art of sushi-making. Serve it with low-sodium soy sauce for a guilt-free dipping experience, and enjoy a healthier twist on a Japanese classic. Perfect for date nights, family meals, or as a stunning appetizer, this recipe proves that homemade sushi can be both simple and wholesome.
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Recipe Information
Ingredients
- 6 ounces sushi-grade Alaskan salmon
- 1 cup short-grain sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 4 pieces nori sheets
- 1 medium avocado
- 0.5 large cucumber
- optional for serving low-sodium soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rice and water in a medium saucepan and bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
Remove the saucepan from the heat and let it sit, covered, for 10 minutes. This allows the rice to finish steaming.
In a small bowl, mix the rice vinegar and sugar until the sugar is dissolved.
Transfer the cooked rice to a wooden or plastic bowl and gently fold in the vinegar mixture using a wooden spatula. Allow the rice to cool to room temperature.
Peel and slice the avocado into thin strips. Peel and julienne the cucumber.
Place a bamboo sushi mat on a clean surface and cover with plastic wrap to prevent sticking. Place one sheet of nori on the bamboo mat, shiny side down.
Spread an even layer of prepared sushi rice over the nori, leaving a 1-inch border at the top to seal the roll.
Arrange pieces of Alaskan salmon, avocado, and cucumber in a line across the center of the rice.
Lift the edge of the bamboo mat closest to you and begin to roll it over the filling, applying gentle pressure to form a tight roll.
Continue rolling the sushi, keeping it tight and even, until you reach the border of the nori. Moisten the border with a little water to seal the roll.
Use a sharp knife to slice the sushi roll into 8 even pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Repeat the process with the remaining ingredients to make additional rolls.
Serve the sushi rolls with low-sodium soy sauce on the side, if desired.
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 8.7 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2125 mg | 45% | |
*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.
