Low Sodium Cooked Salmon Avocado Sushi
Elevate your sushi night with this Low Sodium Cooked Salmon Avocado Sushi recipe, a healthier twist on a classic favorite! Packed with tender bites of flaked cooked salmon, creamy avocado slices, and crisp cucumber matchsticks, these homemade sushi rolls are wrapped in nutrient-rich nori and seasoned with a splash of lightly vinegared sushi rice. This recipe is ideal for those looking to enjoy a low-sodium option without sacrificing flavor, with a touch of toasted sesame seeds and naturally low-sodium soy sauce rounding out the dish. Perfect for meal prep or casual entertaining, these rolls are as fun to make as they are delicious to savor. Ready in under an hour, this wholesome recipe is sure to impress sushi lovers everywhere!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 medium cooked salmon fillet
- 1 ripe avocado
- 4 pieces nori sheets
- 1 tablespoon low sodium soy sauce
- 0.5 medium seedless cucumber
- 1 tablespoon toasted sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
Place the rinsed rice and 1.25 cups of water into a rice cooker or a saucepan. If using a saucepan, bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes, allowing it to rest covered for an additional 10 minutes after cooking.
In a small bowl, mix the rice vinegar and sugar until dissolved. Gently fold this mixture into the cooked rice using a wooden spatula. Allow the rice to cool to room temperature.
Flake the cooked salmon fillet into small, bite-sized pieces. Ensure there are no bones and set aside.
Cut the avocado in half, remove the pit, and slice it into thin strips. Slice the cucumber into thin matchsticks.
Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands and spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Sprinkle a small amount of toasted sesame seeds over the rice. Arrange a line of salmon flakes, avocado slices, and cucumber matchsticks along the bottom edge of the rice.
Using the sushi mat, carefully roll the nori over the filling components, applying gentle pressure. Keep rolling until the filling is enclosed and the roll is sealed.
Wet a sharp knife with water and cut the roll into 8 pieces. Repeat the process with the remaining nori sheets and ingredients.
Serve with a side of low sodium soy sauce for dipping. Enjoy your low sodium cooked salmon avocado sushi!
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 792 mg | 34% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 7.8 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 178 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2091 mg | 44% | |
*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.
