Low Sodium Avocado and Crab Sushi Roll
Elevate your sushi-making game with this Low Sodium Avocado and Crab Sushi Roll recipe—perfect for health-conscious sushi lovers! Featuring tender sushi rice seasoned with a light and fragrant rice vinegar mixture, this recipe brings fresh crab meat (or low-sodium canned crab) together with creamy slices of avocado and crisp cucumber for a harmonious blend of flavors and textures. Wrapped in delicate nori sheets and paired with low-sodium soy sauce for dipping, these rolls prove that you don’t need to compromise on taste while watching your sodium intake. With a quick 40-minute prep and cook time, this homemade sushi is surprisingly simple to make and a delightful, nutritious option for a light lunch, dinner, or impressive appetizer. Whether you’re rolling them for yourself or serving a crowd, these sushi rolls offer a fresh, wholesome take on classic Japanese cuisine.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 4 ounces Crab meat (preferably fresh or low sodium canned)
- 1 piece Medium avocado
- 4 pieces Nori sheets
- 0.5 piece Cucumber
- 2 tablespoons Low sodium soy sauce
- Optional pickled ginger (for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium heat.
Once boiling, cover the saucepan, reduce heat to low, and simmer for 15 minutes or until the water is absorbed.
Remove the saucepan from heat and let it sit, covered, for another 10 minutes.
In a small bowl, mix rice vinegar and sugar until the sugar dissolves.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula. Let the rice cool to room temperature.
While the rice cools, slice the avocado in half, remove the pit, and cut into thin slices.
Peel the cucumber and slice it into thin, long strips.
If using fresh crab, ensure it is cooked and shredded. If using canned crab, drain and pat dry with paper towels.
Lay a bamboo sushi mat on a flat surface and place a nori sheet, shiny side down, on top.
Wet your hands with water and spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.
Place strips of cucumber, crab meat, and avocado slices along the bottom edge of the rice.
Lift the edge of the bamboo mat closest to you and begin to roll the sushi tightly, tucking the ingredients in as you go. Use the mat to shape a firm roll.
Seal the roll by wetting the top border of nori with water and pressing to close.
Use a sharp knife to cut the roll into 6-8 pieces. Repeat the process with the remaining ingredients to make additional rolls.
Serve the sushi rolls with low sodium soy sauce and optional pickled ginger on the side.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1698 mg | 74% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.9 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 953 mg | 20% | |
*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.
