Low Sodium Baked Sushi
Elevate your sushi experience with this Low Sodium Baked Sushi recipe—an irresistible twist on a classic dish that's both heart-healthy and full of flavor! This recipe layers perfectly seasoned sushi rice, creamy avocado, crisp cucumber, and a savory low-sodium imitation crab mixture, all baked to create a warm, comforting take on traditional sushi. Topped with toasted sesame seeds and fresh green onions, it offers a delightful balance of textures and flavors in every bite. With just 30 minutes of prep time, this easy baked sushi is perfect for family dinners, potlucks, or meal prep. Serve with low-sodium soy sauce for a guilt-free dipping sauce that keeps sodium levels in check. Perfect for health-conscious foodies, this dish proves that you don't need to sacrifice flavor for a low-salt diet!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 8 ounces Reduced sodium imitation crab meat
- 0.5 cup Low sodium mayonnaise
- 1 Avocado
- 0.5 Cucumber
- 2 Nori sheets (seaweed)
- 2 tablespoons Toasted sesame seeds
- 0.5 cup Low sodium soy sauce
- 2 Green onions
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a pot, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook for about 20 minutes, or until the rice is tender.
While the rice is cooking, in a small saucepan, combine the rice vinegar and sugar. Warm over low heat until the sugar is dissolved, then remove from heat.
Transfer the cooked rice to a large glass or wooden bowl and gradually fold the vinegar mixture into the rice, using a wooden spoon or rice paddle.
Preheat the oven to 350°F (175°C).
Chop the reduced sodium imitation crab meat into small pieces and transfer to a mixing bowl. Mix with the low sodium mayonnaise until well combined.
Peel and thinly slice the avocado, and peel and julienne the cucumber.
Cut the nori sheets into strips or small squares and set aside.
In a baking dish, spread half of the seasoned sushi rice evenly across the bottom. Layer the nori strips over the rice, followed by an even layer of the imitation crab mixture.
Arrange the avocado and cucumber slices over the crab mixture. Cover with the remaining half of the sushi rice and sprinkle toasted sesame seeds on top.
Bake in the preheated oven for 15 minutes or until heated through.
While the sushi is baking, thinly slice the green onions for garnish.
Remove the baked sushi from the oven. Garnish with sliced green onions and serve warm with low sodium soy sauce on the side for dipping.
Nutrition Facts
Calories |
2106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.6 g | 152% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 5388 mg | 234% | |
| Total Carbohydrate | 215.9 g | 79% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 42.9 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1951 mg | 42% | |
*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.
