Low Sodium Avocado Tuna Sushi Roll
Discover the perfect balance of flavor and nutrition with this Low Sodium Avocado Tuna Sushi Roll recipe. Featuring tender sushi rice seasoned with a light touch of rice vinegar, creamy avocado slices, crisp cucumber, and protein-packed low-sodium tuna mixed with a hint of mayonnaise, these homemade sushi rolls deliver a fresh and satisfying bite without the excess sodium. Wrapped in a delicate nori sheet and rolled to perfection, this recipe is ideal for sushi lovers seeking a healthier alternative. Ready in just under an hour, these rolls make for a delightful appetizer, snack, or light meal that’s easy to customize and perfect for sharing. Whether you're new to sushi rolling or a seasoned pro, this recipe ensures a delicious, wholesome treat every time.
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Recipe Information
Ingredients
- 1 cup (uncooked) Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.25 teaspoon Salt
- 1 can (5 oz) Canned tuna in water (low sodium)
- 1 large Avocado
- 4 sheets Nori sheets
- 0.5 medium Cucumber
- 2 tablespoons Mayonnaise
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or a saucepan. If using a saucepan, bring the rice to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Let it stand covered for an additional 10 minutes.
While the rice cooks, mix the rice vinegar, sugar, and salt in a bowl. Stir until sugar and salt have dissolved.
Transfer the cooked rice to a large bowl. Pour the vinegar mixture evenly over rice and gently fold with a spatula to mix, ensuring not to mash the rice grains. Allow the seasoned rice to cool to room temperature.
Drain the canned tuna and transfer it to a mixing bowl. Add the mayonnaise and mix well until the tuna is evenly coated. Set aside.
Peel the avocado and remove the pit. Slice the avocado into long, thin strips.
Peel the cucumber and cut it into long, thin julienne slices.
Place one sheet of nori, shiny side down, on a bamboo sushi mat. Wet your fingers with water to prevent sticking, then spread approximately 1/4 cup of sushi rice over the nori in a thin, even layer, leaving about 1 inch of nori uncovered at the top edge.
Arrange 1-2 strips of avocado, a few cucumber slices, and about 2 tablespoons of the tuna mixture horizontally across the center of the rice.
Using the bamboo mat, carefully lift the near edge of the nori and rice and roll it over the filling, pressing gently to shape the roll. Continue rolling to the top edge, using the mat to shape and compress the roll.
Repeat the process with the remaining nori sheets and fillings.
Using a sharp knife, slice each roll into 6-8 pieces. Clean the knife with a damp cloth between slices to ensure clean cuts.
Arrange the sushi rolls on a serving platter and enjoy!
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 7.2 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1392 mg | 30% | |
*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.
