Low Sodium California Roll Sushi
Dive into the irresistibly fresh flavors of Low Sodium California Roll Sushi, a healthier twist on the classic favorite. Perfect for sushi lovers seeking a heart-friendly option, this recipe combines tender sushi rice infused with a light rice vinegar seasoning, crispy cucumber, creamy avocado, and low sodium imitation crab meat all wrapped in nutritious nori sheets. Topped with a delicate sprinkle of toasted sesame seeds, these rolls cater to low sodium diets without compromising on taste. The step-by-step preparation ensures an authentic sushi-making experience, from spreading the rice on the bamboo mat to mastering the art of rolling and slicing. Pair these homemade rolls with low sodium soy sauce for dipping and enjoy a guilt-free sushi night right at home.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.25 teaspoon salt substitute
- 4 sheets nori sheets
- 8 sticks imitation crab meat, low sodium
- 1 avocado ripe avocado
- 0.5 cucumber cucumber
- 2 tablespoons toasted sesame seeds
- 0.25 cup low sodium soy sauce
- 1 mat bamboo sushi mat
Instructions
Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed sushi rice with 1.25 cups of water. Bring to a boil, cover, reduce heat to low, and simmer for 20 minutes. Remove from heat and let stand, covered, for 10 minutes.
In a small microwavable bowl, mix rice vinegar, sugar, and salt substitute. Microwave for about 30 seconds or until sugar dissolves. Stir and let cool.
Transfer cooked rice to a large bowl. Gently stir in the vinegar mixture using a wooden spatula, without squashing the rice. Allow the rice to cool to room temperature.
Peel and deseed the cucumber, then cut into thin, long strips. Halve the avocado, remove the pit, and slice into thin strips.
Wrap the bamboo sushi mat with plastic wrap to prevent rice from sticking. Place a sheet of nori, shiny side down, on the mat.
Dampen your fingers with water and spread a thin layer of sushi rice over the nori, leaving a one-inch border on one edge. Sprinkle toasted sesame seeds over the rice.
Carefully turn the nori over so the rice side faces down. Lay 2 sticks of imitation crab meat, a few strips of cucumber, and avocado along the edge closest to you.
Using the bamboo mat, carefully roll the sushi away from you, tucking the filling in as you roll. Compress the roll gently but firmly.
Repeat the process with the remaining nori and ingredients to make four rolls.
Using a sharp knife, cut each roll into 8 pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Serve sushi rolls with low sodium soy sauce for dipping.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 2674 mg | 116% | |
| Total Carbohydrate | 115.6 g | 42% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 20.8 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2536 mg | 54% | |
*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.
