Low Sodium Classic Maki Roll
Indulge in the delicate flavors of this **Low Sodium Classic Maki Roll**, a healthier twist on the traditional Japanese favorite! Perfectly seasoned sushi rice is paired with crisp cucumber, sweet carrot, and creamy avocado, all wrapped in nutrient-rich nori sheets for a satisfying bite. What sets this recipe apart is its **low-sodium profile**, making it a great option for those looking to enjoy sushi without the extra salt typically found in restaurant versions. With easy step-by-step instructions, you’ll master the art of sushi rolling at home—even without prior experience. Serve these vibrant rolls with low-sodium soy sauce for dipping, and enjoy a light, refreshing dish that's as fun to make as it is to eat. Perfect for lunch, dinner, or a crowd-pleasing appetizer!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.125 teaspoon Salt (optional, only a pinch if required)
- 4 sheets Nori sheets
- 1 medium Fresh cucumber
- 1 medium Carrot
- 1 large Avocado
- to taste Low-sodium soy sauce (for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and 1.25 cups of water in a medium saucepan. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 18 minutes or until the water is absorbed and the rice is tender.
Remove the rice from heat and let it stand, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt (if using) until the sugar is dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture, ensuring even distribution without mashing the grains.
Allow the rice to cool to room temperature, covering it with a damp cloth to prevent drying.
While the rice cools, prepare the vegetable fillings. Peel the cucumber and carrot. Cut the cucumber, carrot, and avocado into long, thin strips.
Place a bamboo sushi mat on a flat surface and position a sheet of nori on top, shiny side down.
Wet your hands with water to prevent sticking and spread a thin, even layer of seasoned rice over the nori, leaving a 1-inch border at the top edge.
Lay a few strips of cucumber, carrot, and avocado across the rice, about 1 inch from the bottom edge of the nori.
Using the bamboo mat to assist, lift the edge of the nori and roll it over the fillings, applying slight pressure to form a tight cylinder. Continue to roll until the nori is completely wrapped around the rice.
Wet the top border of the nori with a little water to seal the roll.
With a sharp knife, slice the roll into 8 even pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Repeat the process with the remaining ingredients to make four rolls in total.
Serve the maki rolls with low-sodium soy sauce on the side for dipping.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 108.0 g | 39% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 19.3 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1732 mg | 37% | |
*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.
