Low Sodium Classic California Sushi Roll
Experience the fresh and delicious flavors of a classic California sushi roll with a healthy twist in this Low Sodium Classic California Sushi Roll recipe. Perfect for sushi lovers looking to reduce their salt intake, this recipe uses low sodium ingredients, such as imitation crab sticks and soy sauce, without sacrificing taste. Featuring perfectly seasoned sushi rice, creamy avocado, crisp julienned cucumber, and tender crab meat all wrapped in a sheet of nori, each bite offers a delightful balance of textures and flavors. A sprinkle of toasted sesame seeds adds the perfect finishing touch, while the bamboo rolling technique ensures your sushi rolls turn out as stunning as they are delicious. Ready in just over an hour, this homemade sushi recipe is ideal for a fun dinner or serving at a special gathering. Enjoy the satisfaction of creating restaurant-quality sushi right in your own kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Granulated sugar
- 4 sheets Nori sheets
- 8 sticks Imitation crab sticks, low sodium
- 1 medium Cucumber, julienned
- 1 medium Avocado, sliced
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Sesame seeds, toasted
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes. Then remove from heat and let it steam for another 10 minutes.
While rice is cooking, combine rice vinegar and granulated sugar in a small bowl. Mix until the sugar dissolves completely.
Once the rice is ready, transfer it to a large bowl and gently fold in the vinegar-sugar mixture until the rice is evenly coated. Allow this to cool to room temperature.
Lay a bamboo sushi mat on a clean surface and place a sheet of nori on top with the shiny side down.
Spread about 1/4 of the prepared sushi rice evenly over the nori sheet, leaving a 1-inch border at the top.
Place 2 imitation crab sticks, several cucumber sticks, and slices of avocado horizontally on the bottom third of the rice-covered nori.
Lift the edge of the bamboo mat closest to you, and gently roll it over the fillings, pressing tightly to form a compact roll. Continue rolling until the free end of the nori sheet sticks to seal the roll.
Repeat the process with remaining nori sheets and fillings.
Once all rolls are assembled, use a sharp knife to cut each roll into 8 even pieces, wiping the blade with a damp cloth between cuts to prevent sticking.
Sprinkle the sliced sushi rolls with toasted sesame seeds.
Serve the rolls with low sodium soy sauce for dipping.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1915 mg | 83% | |
| Total Carbohydrate | 134.7 g | 49% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 30.6 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1591 mg | 34% | |
*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.
