Low Sodium Classic Fish and Roe Sushi Roll
Delight in the fresh and vibrant flavors of our Low Sodium Classic Fish and Roe Sushi Roll, a nutritious take on the traditional sushi roll that's perfect for anyone watching their sodium intake. This elegant recipe combines perfectly seasoned sushi rice, tender strips of fresh salmon or tuna, creamy avocado, and crisp cucumber, all rolled together in nori sheets and topped with a pop of delicate fish roe. The use of low sodium soy sauce ensures a guilt-free umami experience without compromising on taste. Easy to make at home with just 50 minutes of preparation and cooking time, these sushi rolls are ideal for a healthy lunch or an impressive appetizer. Serve with pickled ginger and wasabi for a restaurant-quality dish that's perfect for sushi lovers, health-conscious foodies, and home chefs alike.
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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
- 2 pieces Nori sheets
- 100 grams Fresh salmon or tuna fillet
- 1 medium Avocado
- 0.5 medium Cucumber
- 2 tablespoons Fish roe
- 1 tablespoon Pickled ginger
- 1 teaspoon Wasabi paste
- 1 optional Nori sheet bamboo mat
Instructions
Rinse the sushi rice under cold water until the water runs clear, then drain well.
Combine the rinsed sushi rice and 1.25 cups of water in a medium-sized pot; bring to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes or until the water is mostly absorbed and the rice is tender.
Remove from heat and let it stand, covered, for 10 more minutes.
Transfer cooked rice to a bowl and add rice vinegar, sugar, and low sodium soy sauce. Stir gently to mix evenly. Let the rice cool to room temperature.
Meanwhile, thinly slice the salmon or tuna fillet into long strips. Peel and slice the avocado and cucumber into similar thin strips.
Lay a nori sheet shiny-side down on a bamboo mat or clean surface.
Spread half of the prepared sushi rice evenly over the nori, leaving about a 1-inch border on one edge.
Arrange strips of fish, avocado, and cucumber across the center of the rice.
Sprinkle roughly 1 tablespoon of fish roe along the top of the filling.
Starting from the edge with the fillings, roll the nori tightly around the fillings using gentle pressure and the bamboo mat for assistance if necessary.
Moisten the border edge of the nori with water to seal the roll. Repeat the process for the second roll.
Use a sharp knife to slice each sushi roll into 6-8 pieces.
Serve the sushi rolls with pickled ginger, wasabi paste, and additional low sodium soy sauce or optionally more fish roe if desired.
Nutrition Facts
Calories |
892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 16.0 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 194 mg | 15% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1592 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.
