Low Sodium Avocado and Salmon Sushi Roll
Elevate your sushi game with this healthy and delicious Low Sodium Avocado and Salmon Sushi Roll recipe, perfect for foodies seeking a guilt-free indulgence! Featuring tender sushi rice seasoned with a touch of vinegar and sugar, these rolls are packed with the rich flavors of fresh salmon, creamy avocado, and crisp cucumber. Wrapped in nutritious nori sheets and served with low-sodium soy sauce, they strike the perfect balance between luscious taste and heart-healthy ingredients. With straightforward instructions and minimal prep time, this homemade sushi recipe is ideal for beginners and seasoned cooks alike. Perfect for lunch, dinner, or entertaining guests, each bite of these sushi rolls delivers freshness and flair while staying mindful of your sodium intake.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 0.5 teaspoons Sugar
- 4 sheets Nori sheets
- 6 ounces Fresh salmon
- 1 whole Avocado
- 1 small Cucumber
- 1 teaspoon Wasabi paste
- 1 tablespoon Low-sodium soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed and the rice is tender.
Transfer the cooked rice to a large bowl and gently stir in the rice vinegar and sugar. Let the rice cool to room temperature.
Meanwhile, slice the fresh salmon into thin strips. Cut the avocado in half, remove the pit, peel, and slice thinly. Peel the cucumber, remove seeds, and cut into thin strips.
Lay a bamboo sushi mat on a clean surface. Place a sheet of nori, shiny side down, on the mat.
With damp hands, evenly spread about 1/4 of the sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange slices of salmon, avocado, and cucumber along the bottom edge of the rice-covered nori.
Carefully roll the sushi using the bamboo mat, applying gentle pressure to keep the roll tight. Seal the edge of the roll with a small amount of water.
Repeat with the remaining ingredients to make four rolls.
With a clean knife, slice each roll into 8 pieces. Serve with a dollop of wasabi paste on the side and the low-sodium soy sauce for dipping.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 910 mg | 40% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 5.5 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 24.2 mcg | 121% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1776 mg | 38% | |
*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.
