Low Sodium Crab and Avocado Sushi Roll
Elevate your homemade sushi game with this Low Sodium Crab and Avocado Sushi Roll, a light, flavorful, and heart-healthy twist on a classic favorite. Featuring tender, vinegary sushi rice rolled with creamy ripe avocado, crisp cucumber, and low-sodium imitation crab meat, this recipe strikes the perfect balance of textures and flavors. Wrapped in nutrient-rich nori, these rolls are not only delicious but also easy to make, thanks to the step-by-step directions and simple ingredients. Pair these sushi rolls with low-sodium soy sauce, a touch of spicy wasabi, and tangy pickled ginger for a restaurant-quality experience right at home. Perfect for a fun DIY sushi night, this recipe takes just 50 minutes from start to finish and yields enough for four generous servings. Whether you're watching your sodium intake or simply looking for a fresh, wholesome meal, this recipe is the ultimate combination of health and indulgence.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 6 ounces Imitation crab meat (low sodium)
- 1 large Ripe avocado
- 4 full sheets Nori (seaweed sheets)
- 1 small Cucumber
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Wasabi paste
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed sushi rice and 1.25 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
In a small bowl, mix the rice vinegar and sugar until sugar is dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
Peel and slice the avocado into thin strips.
Peel the cucumber and cut it into matchstick-sized pieces.
Place a bamboo sushi mat on a clean surface and cover it with plastic wrap.
Place one sheet of nori, shiny side down, on the plastic-covered bamboo mat.
Moisten your hands with water and spread about a quarter of the prepared sushi rice evenly over the nori, leaving a 1-inch border at the top.
Lay a quarter of the imitation crab, avocado slices, and cucumber strips in a horizontal line across the center of the rice.
Using the bamboo mat, carefully roll the nori over the filling, applying gentle pressure to shape the roll. Continue rolling until the top edge of the nori meets the roll. Seal the edge by moistening it with a bit of water.
Repeat the rolling process with the remaining ingredients to create three additional rolls.
Use a sharp knife to slice the rolls into bite-sized pieces, wiping the blade with a damp cloth between cuts to prevent sticking.
Serve the rolls with low sodium soy sauce, wasabi paste, and pickled ginger on the side.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 2163 mg | 94% | |
| Total Carbohydrate | 119.3 g | 43% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 17.3 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1591 mg | 34% | |
*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.
