Low Sodium Black Sesame Seed Sushi Roll
Delight your taste buds and embrace a healthier twist on sushi with our **Low Sodium Black Sesame Seed Sushi Roll**! This recipe combines fluffy seasoned sushi rice with a colorful medley of fresh vegetables, including crunchy cucumber, sweet red bell pepper, creamy avocado, and crisp carrot. Toasted black sesame seeds not only add a nutty aroma and a striking visual contrast but also bring a subtle depth of flavor to each roll. Made with nori sheets and served with low-sodium soy sauce, this sushi roll is perfect for those watching their sodium intake without compromising on taste. With just 50 minutes of prep and cook time, this dish is ideal as a light lunch, an impressive appetizer, or a fun dinner option. Whether you’re a sushi enthusiast or experimenting for the first time, this step-by-step guide makes rolling your own sushi at home a breeze!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 2 tablespoons black sesame seeds
- 3 sheets nori sheets
- 0.5 whole cucumber
- 0.5 whole red bell pepper
- 1 whole avocado
- 1 whole carrot
- 4 tablespoons low sodium soy sauce
Instructions
Rinse 1 cup of sushi rice under cold water until the water runs clear.
Combine the rinsed rice and 1.25 cups of water in a rice cooker. Cook according to the manufacturer’s instructions.
While the rice cooks, mix 2 tablespoons of rice vinegar with 1 tablespoon of sugar in a small bowl. Stir until the sugar dissolves.
Toast 2 tablespoons of black sesame seeds in a small pan over medium heat for 2-3 minutes or until fragrant, stirring occasionally. Set aside to cool.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture using a rice paddle or spatula. Allow the rice to cool to room temperature.
Peel and cut 0.5 cucumber, 0.5 red bell pepper, 1 avocado, and 1 carrot into thin, long strips.
Place a bamboo sushi mat on a clean surface and lay a sheet of nori on top, shiny side down.
Spread a thin, even layer of seasoned rice over the nori, leaving a 1-inch border at the top edge.
Sprinkle a layer of black sesame seeds evenly over the rice.
Line up a few strips of cucumber, red bell pepper, avocado, and carrot horizontally across the center of the rice.
Lift the edge of the bamboo mat closest to you and carefully start rolling the nori away from you, pressing gently with the mat to keep the roll tight.
When you reach the 1-inch border, wet it slightly with water to seal the roll.
Using a sharp knife, cut the roll into 6-8 pieces, wiping the knife with a damp cloth in between cuts for clean slices.
Repeat the rolling process with the remaining ingredients.
Serve with 4 tablespoons of low sodium soy sauce on the side for dipping.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 111.5 g | 41% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 20.6 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1667 mg | 35% | |
*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.
