Low Sodium Chicken Katsu Sushi Roll
Indulge in a savory twist on sushi with this Low Sodium Chicken Katsu Sushi Roll recipe, a delightful fusion of crispy, golden chicken katsu and traditional Japanese flavors. Perfect for those seeking a healthier take on sushi, this recipe features tender panko-crusted chicken breast marinated in low-sodium soy sauce, paired with creamy avocado, crisp cucumber, and a zesty wasabi mayo—all wrapped in perfectly seasoned sushi rice and nori. With a balance of textures and flavors, this homemade sushi roll is just right for impressing guests or treating yourself to a gourmet meal. Plus, it’s easier to make than you think, with clear step-by-step instructions for rolling like a pro. Prepare to wow your taste buds with this creative, low-sodium delight!
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Recipe Information
Ingredients
- 2 pieces boneless chicken breast
- 2 tablespoons low sodium soy sauce
- 1 cup panko breadcrumbs
- 0.5 cup all-purpose flour
- 1 large egg
- 0.25 cup vegetable oil
- 2 cups short-grain sushi rice
- 2.5 cups water
- 0.25 cup rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 sheets nori (seaweed) sheets
- 1 cucumber, julienned
- 1 avocado, sliced
- 2 tablespoons low-sodium mayonnaise
- 1 teaspoon light wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear, then combine with 2.5 cups of water in a rice cooker. Cook according to the manufacturer's instructions.
Once the rice is cooked, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice using a wooden spatula. Allow the rice to cool to room temperature.
Pound the chicken breasts to an even thickness of about half an inch. Marinate with low sodium soy sauce for 10 minutes.
While the chicken marinates, place flour, beaten egg, and panko breadcrumbs into three separate shallow bowls.
Coat each piece of chicken first in flour, shaking off the excess, then in the beaten egg, and finally in the panko breadcrumbs.
In a skillet, heat vegetable oil over medium-high heat. Fry the chicken breasts for about 5 minutes per side or until golden brown and cooked through. Drain on paper towels and cut into thin strips.
Lay a bamboo sushi mat on a clean surface. Place a sheet of nori, shiny side down, on the mat. With wet hands, spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange chicken strips, cucumber, and avocado along the center of the rice. Mix low-sodium mayonnaise with wasabi paste and drizzle over the filling.
Using the sushi mat, roll the nori over the filling, pressing firmly to seal. Dampen the top border of the nori with water to seal the edge.
Repeat the rolling process for the remaining nori sheets and ingredients.
Using a sharp wet knife, slice each roll into 8 pieces, wiping the blade clean between cuts.
Serve immediately with additional low sodium soy sauce for dipping, if desired.
Nutrition Facts
Calories |
2428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 35.3 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 4156 mg | 181% | |
| Total Carbohydrate | 238.0 g | 87% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 20.2 g | ||
| Protein | 136.7 g | 273% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 271 mg | 21% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2406 mg | 51% | |
*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.
