Low Sodium Classic Fish Sushi Rolls
Indulge in the art of Japanese cuisine with these Low Sodium Classic Fish Sushi Rolls, a healthier twist on a beloved favorite. This recipe combines tender sushi-grade salmon or tuna with crisp cucumber, creamy avocado, and perfectly seasoned sushi rice, all rolled in nutrient-rich nori sheets. Enhanced with a touch of low sodium soy sauce and a splash of rice vinegar, these sushi rolls are packed with flavor while keeping your sodium intake in check. Perfect as a light meal or an impressive appetizer, these homemade rolls are surprisingly simple to make and offer an authentic, restaurant-quality experience. Serve with a side of wasabi, pickled ginger, and extra low sodium soy sauce for dipping, and enjoy a wholesome, guilt-free sushi night at home. Ideal for sushi enthusiasts and those seeking low sodium recipes, this dish is a delightful balance of taste, health, and elegance.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 2 teaspoons Sugar
- 2 tablespoons Low sodium soy sauce
- 4 sheets Nori sheets
- 8 ounces Fresh fish (salmon or tuna), sushi-grade
- 1 medium Cucumber
- 1 medium Avocado
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice in a fine mesh strainer under cold water until the water runs clear.
Combine the rinsed sushi rice and 2.5 cups of water in a rice cooker. Cook according to the manufacturer's instructions.
In a small bowl, mix rice vinegar, sugar, and 1 tablespoon of low sodium soy sauce. Stir until the sugar is fully dissolved.
Once the rice is cooked, transfer it to a large bowl, gently fold in the vinegar mixture with a spatula and let it cool to room temperature.
Peel the cucumber, cut it in half lengthwise, remove seeds, and slice into thin, long strips.
Halve the avocado, remove the pit, and slice into thin strips.
Cut the fresh fish into thin, long strips appropriate for sushi rolling.
Lay a bamboo sushi mat on a flat surface and place a nori sheet on top, shiny side down.
With wet hands, spread a thin layer of sushi rice over the nori sheet, leaving a 1-inch border at the top edge.
Place a line of fish, cucumber strips, and avocado slices about 1 inch from the bottom edge of the rice-covered nori.
Using the bamboo mat, roll the sushi tightly from the bottom to the top edge, applying gentle pressure to form a cylinder.
Gently press and roll the sushi cylinder until fully sealed, slightly moistening the top border of nori with water to seal the edge.
Repeat the process with the remaining ingredients to make a total of 4 rolls.
Use a sharp knife dipped in water to slice each roll into 6-8 pieces.
Serve your sushi rolls with remaining low sodium soy sauce, a dab of wasabi, and pickled ginger.
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1684 mg | 73% | |
| Total Carbohydrate | 159.0 g | 58% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 13.4 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 25.5 mcg | 128% | |
| Calcium | 180 mg | 14% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2317 mg | 49% | |
*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.
