Low Sodium Classic Sushi Rolls
Satisfy your sushi cravings with this vibrant and delicious recipe for Low Sodium Classic Sushi Rolls—perfect for those seeking healthier options without compromising on taste. Featuring perfectly seasoned sushi rice, crisp cucumber, creamy avocado, sweet carrots, and your choice of fresh, low-sodium seafood like tuna, salmon, or crab, these homemade sushi rolls are as customizable as they are nutritious. Rolled with ease using nori sheets and served alongside wasabi and pickled ginger, this recipe is ideal for sushi lovers looking to create restaurant-quality rolls in the comfort of their own kitchen. With a prep time of just 45 minutes, it's a wholesome and flavorful meal that’s as fun to make as it is to eat. Perfect for weeknight dinners or impressive gatherings, these sushi rolls will become a go-to favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup sushi rice
- 1.5 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 5 whole nori sheets
- 1 medium cucumber
- 1 large avocado
- 1 large carrot
- 8 ounces low-sodium fresh seafood (such as tuna, salmon, or crab)
- 1 tablespoon wasabi paste
- 2 tablespoons pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. This helps to remove excess starch.
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
While the rice is cooking, in a small bowl, mix the rice vinegar and sugar until the sugar dissolves.
Once the rice has cooked, transfer it to a large bowl. Pour the vinegar mixture over the rice and gently fold it in, ensuring all the rice is evenly coated. Allow the rice to cool to room temperature.
Peel the cucumber, slice it in half lengthwise, and remove the seeds. Cut into thin strips.
Peel and thinly slice the carrot into long strips.
Cut the avocado in half, remove the pit, and slice the flesh into thin strips.
Prepare your fresh seafood by cutting it into long strips or small bite-sized pieces as preferred.
Place a bamboo sushi rolling mat on a clean work surface. Lay a piece of plastic wrap over the mat, then place a sheet of nori on top, shiny side down.
Wet your hands with water to prevent sticking, and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange slices of cucumber, carrot, avocado, and your choice of seafood across the center of the rice.
Starting with the side closest to you, lift the sushi mat and roll it over the filling, pressing gently to keep it compact. Continue rolling until the sushi is fully enclosed.
Moisten the top border of nori with water to help seal the roll.
Allow the rolled sushi to rest for a minute, then use a sharp knife to cut it into six or eight pieces.
Repeat the rolling and cutting process with the remaining ingredients.
Serve the sushi rolls with additional wasabi paste and pickled ginger on the side.
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1130 mg | 49% | |
| Total Carbohydrate | 117.6 g | 43% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 21.8 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 25.5 mcg | 128% | |
| Calcium | 182 mg | 14% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2592 mg | 55% | |
*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.
