Low Sodium Avocado and Fish Sushi Roll
Elevate your sushi game with this *Low Sodium Avocado and Fish Sushi Roll*, a heart-healthy twist on a Japanese classic that pairs clean flavors with mindful nutrition. Highlighting omega-rich fresh fish, creamy avocado, and crisp cucumber, this recipe balances textures beautifully while keeping sodium levels in check through the use of low-sodium soy sauce. Perfect for beginner sushi chefs, the step-by-step instructions guide you through rinsing and flavoring sushi rice with a delicate rice vinegar blend, rolling with nori sheets, and achieving perfectly bite-sized pieces. Ready in just 40 minutes, these rolls are ideal for a light lunch, dinner party, or elegant appetizer. Serve with a touch of wasabi and soy sauce for a guilt-free sushi experience bursting with vibrant, wholesome flavors.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 200 grams fresh fish fillet (salmon or tuna)
- 1 medium avocado
- 3 large nori sheets
- 1 small cucumber
- 3 tablespoons low-sodium soy sauce
- 1 cup water
- 1 teaspoon wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine rice and water in a saucepan, cover, and bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes. Remove from heat and let it stand, covered, for another 10 minutes.
In a small bowl, mix rice vinegar and sugar until dissolved.
Transfer cooked rice to a large bowl. Gradually fold in the vinegar-sugar mixture while the rice is still warm. Let the rice cool to room temperature.
Cut the fresh fish fillet into thin strips, ensuring they are even to fit within the sushi roll.
Slice the avocado in half, remove the pit, peel it, and slice it into thin pieces.
Peel the cucumber and cut it into thin matchstick-sized strips.
Place a nori sheet, shiny side down, on a bamboo sushi mat. Spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Arrange a few strips of fish, avocado slices, and cucumber sticks across the middle of the rice.
Using the bamboo mat, roll the sushi tightly away from you, pressing gently to form a cylinder. Moisten the top border with a little water to seal the roll.
Repeat with the remaining ingredients to make two more rolls.
Using a sharp knife, slice each roll into six pieces. Clean the knife with a damp cloth between cuts for clean slices.
Serve the sushi rolls with low-sodium soy sauce and a small amount of wasabi paste on the side.
Nutrition Facts
Calories |
1029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1900 mg | 83% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 7.6 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 22.5 mcg | 112% | |
| Calcium | 96 mg | 7% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1835 mg | 39% | |
*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.
