Low Sodium Crunchy Sushi Roll
Discover the perfect balance of flavor and texture with this Low Sodium Crunchy Sushi Roll, a heart-healthy twist on classic sushi favorites. This recipe combines fluffy, perfectly seasoned sushi rice with crisp cucumber, creamy avocado, and vibrant carrot, all wrapped in tender nori sheets. The rolls are coated in golden, toasted panko breadcrumbs for a delightful crunch that makes every bite irresistible, while a low sodium soy sauce adds savory depth without compromising your dietary needs. Ideal for sushi lovers looking to reduce their sodium intake, this homemade delicacy is both satisfying and visually stunning. Ready in just over an hour, it’s perfect for impressing guests or treating yourself to a wholesome yet indulgent meal. Serve with pickled ginger, wasabi, and a side of dipping sauce for the ultimate sushi experience.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 2 teaspoons Sugar
- 0.5 teaspoon Salt substitute
- 4 sheets Nori sheets
- 0.5 medium Cucumber
- 1 large Avocado
- 1 medium Carrot
- 0.25 cup Low sodium soy sauce
- 0.5 cup Panko breadcrumbs
- 0.25 cup Canola oil
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the washed rice and 1.5 cups of water in a saucepan and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 15 minutes.
After the rice has cooked, let it sit covered for an additional 10 minutes to steam.
In a small bowl, mix rice vinegar, sugar, and salt substitute until the sugar and salt substitute are dissolved. Gently stir this mixture into the cooked rice while it's still warm. Let the rice cool to room temperature.
While the rice is cooling, peel and julienne the cucumber and carrot into thin strips. Halve and pit the avocado, then slice it into thin strips.
On a bamboo sushi mat, place a sheet of nori with the shiny side down. Cover the nori with an even layer of the cooled sushi rice, leaving about 1 inch of nori uncovered at the top edge.
Arrange cucumber, carrot, and avocado strips horizontally across the rice, about 1 inch from the bottom edge.
Begin rolling the sushi away from you, using the bamboo mat to help keep the roll tight. Seal the edge with a little water.
In a shallow pan, heat canola oil over medium heat. Add panko breadcrumbs and gently fry until they are golden brown, then transfer them to a paper towel-lined plate to cool.
Roll the sushi roll in the toasted panko breadcrumbs, pressing gently to ensure they stick.
Repeat the process with the remaining ingredients to make additional rolls.
Use a sharp knife to cut each roll into 6-8 pieces.
Serve with low sodium soy sauce, a dab of wasabi, and pickled ginger.
Nutrition Facts
Calories |
1345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 17.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2915 mg | 127% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 16.1 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3649 mg | 78% | |
*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.
