Low Sodium Avocado and Fish Roe Sushi Roll
Delight in the fresh, delicate flavors of our Low Sodium Avocado and Fish Roe Sushi Roll—a healthy, homemade take on a Japanese favorite. This recipe combines creamy avocado, crisp cucumber, and vibrant low-sodium fish roe (such as tobiko or masago) wrapped in perfectly seasoned sushi rice and nori. Crafted with an easy-to-follow technique for rolling sushi at home, this dish is low in sodium without sacrificing taste, making it a heart-smart option for sushi lovers. With just a handful of simple ingredients and under an hour of prep time, these sushi rolls are ideal for light lunches, dinner parties, or any occasion where you want to impress. Pair with a side of low-sodium soy sauce for dipping to complete the experience. Perfectly balanced and full of umami flavor, this recipe is a must-try for health-conscious seafood enthusiasts!
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Recipe Information
Ingredients
- 1 cup (uncooked) Sushi Rice
- 1.25 cups Water
- 2 tablespoons Rice Vinegar
- 1 tablespoon Sugar
- 4 sheets Nori Sheets
- 1 large Avocado
- 0.5 cup Low-sodium Fish Roe (Tobiko or Masago)
- 1 medium Cucumber
- (optional, for serving) Low-sodium Soy Sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. This can take 3-4 washes to remove the excess starch.
Combine the rinsed rice and water in a rice cooker. Cook according to the rice cooker instructions or until the rice is fully cooked.
While the rice is cooking, mix the rice vinegar and sugar in a small bowl until the sugar is dissolved.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a wooden spoon. Use a cutting motion to avoid mashing the rice. Allow it to cool to room temperature.
Peel the avocado, remove the seed, and slice it into thin strips.
Cut the cucumber into thin strips similar in size to the avocado.
Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap on top. Place a sheet of nori on the plastic wrap with the shiny side down.
Spread about 3/4 cup of the prepared rice over the nori, leaving a 1-inch border at the top edge.
Arrange slices of avocado, cucumber, and a tablespoon of low-sodium fish roe across the center of the rice.
Using the bamboo mat, carefully roll the sushi tightly starting from the side with the fillings. Apply gentle pressure to ensure the roll holds together.
Once rolled, use a sharp knife to slice the sushi roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to prevent sticking.
Repeat the process with the remaining ingredients to make additional rolls.
Serve the sushi rolls immediately with optional low-sodium soy sauce on the side for dipping.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 17.2 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1539 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.
