Low Sodium California Maki
Discover a healthier spin on a beloved sushi favorite with this Low Sodium California Maki recipe! Perfect for sushi lovers seeking a heart-friendly option, this roll is crafted with seasoned sushi rice, fresh avocado, crisp cucumber, and imitation crab sticks, all wrapped in delicate nori and sprinkled with toasted sesame seeds for an irresistible nutty touch. The use of low sodium soy sauce ensures a flavorful yet reduced-sodium alternative, making it ideal for those watching their salt intake. Ready in under an hour, this easy-to-follow recipe lets you enjoy homemade sushi that’s both nutritious and delicious. Serve these vibrant rolls with a side of low sodium soy sauce for dipping, and elevate your next meal or celebratory gathering with a guilt-free Japanese-inspired treat!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon low sodium soy sauce
- 4 nori sheets
- 8 sticks imitation crab sticks
- 1 ripe avocado
- 1 cucumber
- 2 tablespoons toasted sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or a medium saucepan. Cook according to the rice cooker's instructions or bring to a boil, then reduce to a simmer, cover, and cook for 18 minutes. Remove from heat and let it stand, covered, for 10 minutes.
While the rice is cooking, combine rice vinegar, sugar, and low sodium soy sauce in a small microwave-safe bowl. Heat in the microwave for 20-30 seconds until the sugar is dissolved, stirring to combine.
Spread the cooked rice onto a baking sheet and sprinkle the vinegar mixture over the rice. Gently fold the rice with a wooden spoon or rice paddle to mix well. Let the rice cool to room temperature.
Prepare the fillings by cutting the avocado in half, removing the pit, and slicing the flesh into thin strips. Peel the cucumber, remove the seeds, and cut into thin julienne strips.
Place a bamboo sushi mat on a clean surface and lay a sheet of nori on top, shiny side down.
Wet your hands with water to prevent sticking and spread about 3/4 cup of the seasoned rice over the nori sheet, leaving a 1-inch border at the top edge.
Sprinkle a small amount of toasted sesame seeds evenly over the rice.
Arrange two imitation crab sticks, a few avocado slices, and cucumber strips horizontally across the middle of the rice.
Lift the edge of the sushi mat closest to you and begin rolling it over the filling, applying gentle pressure to shape and tighten the roll while rolling away from you.
Continue rolling the sushi mat until the maki is completely rolled. Use a few grains of rice or water to seal the edge of the nori.
Transfer the roll to a cutting board and use a sharp knife to cut it into 6 even pieces.
Repeat with the remaining ingredients to make 3 more rolls.
Serve the Low Sodium California Maki with additional low sodium soy sauce on the side for dipping if desired.
Nutrition Facts
Calories |
918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 2308 mg | 100% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 29.0 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1566 mg | 33% | |
*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.
