Low Sodium Cucumber Sushi Roll
Discover the perfect blend of freshness and health with this low sodium cucumber sushi roll recipe, a light and flavorful twist on a sushi classic. Featuring tender sushi rice seasoned with a touch of rice vinegar and a salt substitute, these rolls are packed with crisp cucumber, creamy avocado, and sweet carrot, all wrapped in nutrient-rich nori sheets. Easy to prepare at home, these sushi rolls are perfect for a quick lunch, a healthy dinner, or an impressive appetizer for guests. Served alongside low sodium soy sauce and a hint of wasabi, this recipe delivers maximum flavor with minimal sodium, making it a heart-smart choice that doesn’t sacrifice taste. Whether you're a sushi-lover seeking a healthier option or new to homemade sushi-making, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 0.25 teaspoon salt substitute
- 1 medium cucumber
- 4 large nori sheets
- 1 small avocado
- 1 medium carrot
- 1 teaspoon wasabi paste
- 0.25 cup low sodium soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a medium saucepan, combine the 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 about 15 minutes, or until the water is absorbed.
Remove from heat and let the rice sit covered for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt substitute until dissolved.
Transfer the rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Cut the cucumber into thin matchstick strips, discarding the seeds.
Peel and cut the carrot and avocado into thin strips.
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down.
Moisten your hands with water to prevent sticking, then spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Place cucumber, carrot, and avocado strips horizontally across the rice about 1 inch from the bottom edge.
Using the bamboo mat, roll the nori over the filling, pressing gently to shape it into a tight log.
Wet the top border of the nori with a bit of water to seal the roll.
Carefully slice the roll into 8 equal pieces using a sharp, wet knife.
Repeat with the remaining ingredients to make more rolls.
Arrange the sushi pieces on a serving platter and serve with wasabi and low sodium soy sauce.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2648 mg | 115% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 11.5 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2454 mg | 52% | |
*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.
