Low Sodium Crab Sushi Roll
Elevate your sushi-making skills with this flavorful and health-conscious Low Sodium Crab Sushi Roll recipe, perfect for anyone watching their salt intake. Featuring tender sushi rice seasoned with a delicate blend of rice vinegar and sugar, these rolls pair succulent crab meat marinated in low-sodium soy sauce with crisp cucumber, creamy avocado, and vibrant carrot julienne for a fresh and colorful bite. Wrapped in nori sheets and crafted with a bamboo sushi mat for professional-grade presentation, this recipe offers all the enjoyment of homemade sushi without sacrificing flavor or nutrition. Ideal for lunch, dinner, or entertaining, serve your rolls with the perfect accompaniments—wasabi paste, pickled ginger, and extra low-sodium soy sauce—for an authentic sushi experience that’s both wholesome and satisfying.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoons Sugar
- 100 grams Shelled and cooked crab meat
- 1 tablespoon Low sodium soy sauce
- 2 sheets Nori sheets
- 0.5 medium Cucumber
- 0.5 medium Avocado
- 1 small Carrot
- 1 teaspoon Wasabi paste
- 1 tablespoon 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 over medium heat. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender.
While the rice is cooking, mix the rice vinegar and sugar in a small bowl until the sugar is dissolved.
Once the rice is cooked, remove it from the heat and let it stand for 10 minutes covered. Then, transfer the rice to a large bowl and gently fold in the rice vinegar mixture. Allow the seasoned rice to cool to room temperature.
Meanwhile, cut the cucumber into thin strips, slice the avocado thinly, and julienne the carrot.
In a medium bowl, combine the crab meat with half the low sodium soy sauce. Mix well and set aside.
Place a bamboo sushi mat on a clean surface and lay a sheet of nori, shiny side down, on the mat.
Spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange a line of crab meat, cucumber strips, avocado slices, and carrot julienne across the rice.
Using the bamboo mat, carefully roll the sushi into a tight cylinder, applying gentle but firm pressure to maintain its shape.
Once rolled, gently squeeze the mat around the roll to firm up the shape. Dip a sharp knife in water and cut the roll into even slices, wiping the knife clean between cuts.
Repeat the process with remaining nori and fillings.
Serve the low sodium crab sushi rolls with wasabi paste, additional low sodium soy sauce, and pickled ginger on the side.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 2066 mg | 90% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 8.9 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1179 mg | 25% | |
*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.
