Low Sodium Classic Salmon Sushi Rolls
Elevate your sushi game with this vibrant recipe for Low Sodium Classic Salmon Sushi Rolls, a fresh and flavorful twist on the beloved Japanese favorite. Perfect for health-conscious foodies, this recipe showcases the delicate balance of expertly seasoned sushi rice, premium sashimi-grade salmon, crisp cucumber, and creamy avocado, all wrapped in toasted nori sheets. Crafted with low sodium soy sauce, this dish is ideal for maintaining heart health without compromising on taste. With step-by-step instructions and simple techniques, you’ll learn how to roll sushi like a pro in just over an hour. Serve these homemade rolls with pickled ginger and a hint of wasabi for a light yet satisfying meal that’s sure to impress. Whether you’re hosting a sushi night or indulging in a delicious solo treat, this recipe is the perfect combination of wellness, flavor, and authenticity.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1.5 teaspoons Sugar
- 4 Nori sheets
- 8 ounces Fresh salmon (sashimi-grade)
- 1 medium Cucumber
- 1 medium Avocado
- 0.25 cup Low sodium soy sauce
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1.5 cups of water in a medium saucepan and let it soak for 30 minutes.
Cover the saucepan with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 15 minutes or until all water is absorbed.
Remove the pan from heat and let the rice stand covered for 10 minutes. In the meantime, dissolve sugar in rice vinegar in a small bowl over low heat and mix it with the cooked rice using a wooden spatula. Let the rice cool slightly.
Cut the salmon, cucumber, and avocado into thin strips about 1/4-inch thick.
Lay a bamboo sushi mat on a flat surface with a piece of plastic wrap on top to prevent sticking.
Place one nori sheet shiny side down on the mat. With slightly damp hands, spread an even layer of cooked rice over the nori, leaving 1-inch borders on the top edge.
Arrange a few strips of salmon, cucumber, and avocado about 1 inch from the bottom edge of the rice-covered sheet.
Using the sushi mat, roll the nori over the filling, pressing gently to achieve a firm roll. Continue rolling until a log form is created.
Seal the edge with a little water and press gently to secure the roll.
Repeat the process with the remaining ingredients to make additional rolls.
Slice each roll into 6-8 pieces using a sharp, damp knife.
Serve the sushi rolls with low sodium soy sauce, pickled ginger, and wasabi paste for dipping.
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 3023 mg | 131% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 11.6 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 162 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2365 mg | 50% | |
*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.
