Low Sodium Classic Maki Sushi
Delight in the timeless flavors of **Low Sodium Classic Maki Sushi**, a healthier twist on the beloved Japanese favorite. This recipe combines perfectly seasoned sushi rice, crisp cucumber, sweet carrot, and creamy avocado rolled in nutrient-rich nori sheets. By using unseasoned rice vinegar and low-sodium soy sauce, it reduces sodium content without compromising on authenticity or taste. With clear step-by-step instructions, you'll master the art of sushi rolling—delivering beautiful, restaurant-quality rolls right at home. Ready in under an hour, this dish is perfect for intimate dinners or vibrant gatherings. Serve your maki sushi with a touch of wasabi, pickled ginger, and a splash of low-sodium soy sauce for a light yet flavorful experience that sushi lovers will adore!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Unseasoned rice vinegar
- 2 tablespoons Sugar
- 5 pieces Nori sheets
- 1 medium Cucumber, seeded and cut into thin strips
- 1 medium Carrot, julienned
- 1 medium Avocado, sliced
- 0.25 cup Low-sodium soy sauce
- 1 teaspoon Wasabi
- 0.25 cup Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rice and water in a medium saucepan and bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 15 minutes.
Remove the saucepan from the heat and let it sit, covered, for an additional 10 minutes.
In a small bowl, mix the rice vinegar and sugar until the sugar dissolves.
Transfer the cooked rice to a large bowl and add the vinegar mixture, cutting and folding the rice with a wooden spatula until well combined. Let it cool to room temperature.
Lay a bamboo sushi mat on a clean surface and place a sheet of nori, shiny side down, on the mat.
With wet hands to prevent sticking, spread a thin layer of sushi rice evenly over the nori sheet, leaving a 1-inch border at the top.
Arrange a few strips of cucumber, carrot, and avocado horizontally across the center of the rice.
Lift the edge of the mat closest to you, hold the filling in place, and roll the mat away from you, pressing firmly to form a cylindrical roll.
Dampen a sharp knife with water and cut the roll into 6-8 pieces, wiping the blade with a damp cloth in between cuts to ensure clean slices.
Repeat the process with the remaining ingredients.
Serve the maki sushi with low-sodium soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2742 mg | 119% | |
| Total Carbohydrate | 186.1 g | 68% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 32.3 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1647 mg | 35% | |
*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.
