Low Sodium Cucumber Maki
Delight in the fresh, clean flavors of Low Sodium Cucumber Maki, a heart-healthy twist on classic sushi rolls. Perfect for sushi lovers seeking a lighter option, this recipe features tender sushi rice lightly seasoned with rice vinegar, a touch of sugar, and minimal salt. Wrapped in nutrient-packed nori sheets, crisp cucumber slices provide a satisfying crunch, while a sprinkle of sesame seeds adds a hint of nuttiness. This recipe is a breeze to prepare with its simple rolling technique, making it ideal for sushi beginners or quick weeknight cooking. With just 20 minutes of prep and 30 minutes of cooking, you’ll have a delicious, low-sodium sushi dish to serve as an appetizer, a light lunch, or a standout addition to your Japanese-inspired meal. Pair with low-sodium soy sauce for dipping and enjoy this guilt-free, flavorful indulgence!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.25 teaspoon Salt
- 0.5 English cucumber
- 4 Nori seaweed sheets
- 2 tablespoons Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Drain well.
In a saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes until the water is absorbed and the rice is tender.
Remove the rice from heat. Keep the lid on and let it sit for an additional 10 minutes to steam.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spatula or a rice paddle and let the rice cool to room temperature.
Peel the cucumber if desired, then cut it into long, thin strips, approximately 1/4 inch thick and as wide as the nori sheets.
Place a sheet of nori, shiny side down, on a bamboo sushi mat covered with plastic wrap.
With wet hands to prevent sticking, spread about 1/4 of the prepared rice over the nori, pressing it into an even layer, leaving a 1-inch border at the top edge.
Sprinkle the sesame seeds evenly over the rice.
Place a few cucumber strips horizontally across the rice, slightly below the center of the sheet.
Use the bamboo mat to carefully roll the nori over the filling away from you, pressing gently but firmly to ensure a tight roll.
Seal the roll by lightly dampening the 1-inch border with a bit of water.
Repeat the process with the remaining ingredients to make three more rolls.
With a sharp knife, slice each roll into 8 equal pieces, cleaning the knife with a damp cloth between cuts for clean slices.
Arrange the cucumber maki on a platter and serve immediately with optional low-sodium soy sauce for dipping.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 15.1 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 555 mg | 12% | |
*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.
