Low Sodium Crunchy Tempura Sushi Roll
Indulge in the satisfying crunch and irresistible flavors of this Low Sodium Crunchy Tempura Sushi Roll—perfect for a lighter take on traditional sushi rolls. This recipe combines carefully seasoned sushi rice with a vibrant array of fresh fillings like carrot, cucumber, and creamy avocado, all wrapped in nori sheets. The highlight is the golden tempura shrimp, fried to crispy perfection using a delicate batter that balances texture and flavor. Made with low-sodium ingredients like rice vinegar and soy sauce, this dish is a heart-healthy spin on a gourmet classic. Serve with a side of dipping sauce for an unforgettable sushi experience that’s both delicious and mindful of your lifestyle. Perfect for sushi night at home, this recipe is easy to follow and yields stunning rolls that look as good as they taste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Sushi rice
- 2 tablespoons Low sodium rice vinegar
- 1 tablespoon Sugar
- 4 sheets Nori sheets
- 1 medium, julienned Carrot
- 1 medium, julienned Cucumber
- 1 sliced Avocado
- 2 tablespoons Low sodium soy sauce
- 0.5 cup All-purpose flour
- 0.25 cup Cornstarch
- 0.5 teaspoon Baking powder
- 0.75 cup Cold water
- 2 cups Neutral oil for frying
- 8 pieces Cooked shrimp
Instructions
Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions and let it cool slightly.
In a small saucepan, heat low sodium rice vinegar and sugar over low heat until the sugar dissolves. Mix this with the cooked rice and set aside to cool completely.
Prepare the tempura batter by mixing all-purpose flour, cornstarch, and baking powder in a bowl. Gradually whisk in cold water until smooth.
Heat the neutral frying oil in a deep pan over medium-high heat.
Dip cooked shrimp into the tempura batter, ensuring they are well-coated, and fry until golden and crispy, approximately 2-3 minutes each. Drain on paper towels.
Lay a sheet of nori, shiny side down, on a sushi mat. Spread an even layer of prepared sushi rice over the nori, leaving a 1-inch border at the top.
Arrange carrot, cucumber, avocado slices, and 2 tempura shrimps horizontally across the center of the rice.
Use the sushi mat to carefully roll the nori over the filling, pressing firmly to seal and form a cylinder.
Repeat steps 6 to 8 for the remaining rolls.
Slice each roll into slices using a sharp knife, wiping the blade clean between slices.
Serve with low sodium soy sauce for dipping.
Nutrition Facts
Calories |
4888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 479.0 g | 614% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1761 mg | 77% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 18.6 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 962 mg | 20% | |
*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.
