Low Sodium Avocado Maki
Delight in the fresh, clean flavors of this *Low Sodium Avocado Maki*, a nutritious twist on classic sushi rolls. Perfect for those watching their sodium intake, this recipe swaps traditional salt for a heart-friendly salt substitute while maintaining the signature tang of sushi rice with rice vinegar and a touch of sugar. Each roll is packed with creamy avocado, crisp cucumber, and sweet carrot, creating a perfect balance of textures and flavors. Finished with a sprinkle of nutty sesame seeds, these homemade maki rolls are as beautiful as they are delicious. With simple ingredients and easy-to-follow steps, this visually stunning dish comes together in under an hour, making it an ideal choice for a healthy lunch, light dinner, or impressive appetizer.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt substitute
- 4 whole Nori sheets
- 1 large Avocado
- 1 small Cucumber
- 1 small Carrot
- 1 tablespoon Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice and 1 1/4 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it stand, covered, for another 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt substitute until the sugar dissolves.
Transfer the cooked rice to a large bowl. Gently fold the vinegar mixture into the rice with a spatula until the rice is cool and the mixture is well incorporated.
Prepare the fillings: Cut the avocado in half, remove the pit, and slice it thinly. Peel and julienne the cucumber and carrot.
Place a nori sheet, shiny side down, on a bamboo sushi mat covered with plastic wrap.
With damp hands, evenly spread about 3/4 cup of the cooked rice over the nori, leaving a 1-inch border at the top.
Arrange several strips of avocado, cucumber, and carrot horizontally across the middle of the rice.
Lift the edge of the sushi mat closest to you and begin rolling the nori over the fillings, pressing gently to keep the roll tight. Continue rolling until the free edge of the nori is pressed evenly into the roll.
Sprinkle sesame seeds on top of the roll.
With a sharp knife, cut the roll into 8 even pieces.
Repeat with the remaining nori, rice, and fillings.
Serve immediately or refrigerate until needed.
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 17.3 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 3389 mg | 72% | |
*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.
