Low Sodium Dragon Sushi Roll with Fish Roe
Delight your taste buds with this Low Sodium Dragon Sushi Roll with Fish Roe, a healthier twist on a sushi classic that doesn’t skimp on flavor. This recipe combines the creamy richness of ripe avocado, the crisp freshness of cucumber, and the savory depth of low-sodium grilled unagi, all beautifully layered in seasoned sushi rice wrapped in nori. A topping of vibrant fish roe adds a delicate brininess and a pop of color, while a side of low-sodium soy sauce, wasabi, and pickled ginger completes this gourmet experience. Perfectly suited for sushi enthusiasts mindful of their sodium intake, this elegant dish is as visually stunning as it is delicious, making it ideal for an at-home sushi night or a special appetizer. Enjoy the art of sushi-making with this simple and satisfying recipe in just 30 minutes!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cup Water
- 2 tablespoons Seasoned rice vinegar (low sodium)
- 2 ounces Unagi (grilled eel, low sodium)
- 1 unit Avocado, ripe
- 0.5 unit Cucumber
- 1 tablespoon Fish roe (tobiko)
- 1 sheet Nori sheets
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Wasabi paste
- 1 tablespoon Pickled ginger (low sodium)
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a rice cooker, combine the rinsed rice and water. Cook according to the manufacturer's instructions.
Once cooked, transfer the rice to a large bowl. Gently fold in the low sodium seasoned rice vinegar. Allow it to cool to room temperature.
Slice the avocado in half, remove the pit, and carefully peel away the skin. Slice the avocado into thin strips.
Peel the cucumber and cut it into long, thin strips.
Lay a bamboo sushi mat on a clean surface. Place a sheet of plastic wrap over the mat, then place a nori sheet, shiny side down, on top of the plastic.
With wet fingers to prevent sticking, spread a thin, even layer of sushi rice over the nori, leaving about 1 inch at the top edge.
Arrange the cucumber and a few avocado strips horizontally across the rice, about 1 inch from the bottom edge.
Roll the bamboo mat away from you, firmly pressing down while rolling to shape the sushi into a tight cylinder. Remove the mat and plastic wrap.
Lay the remaining avocado slices over the top of the roll and use the plastic wrap and mat to gently press them in place.
Slice the grilled low sodium unagi into thin strips and arrange over the top of the roll.
Carefully slice the roll into 8 pieces using a sharp, wet knife.
Garnish each piece with a small amount of fish roe.
Serve the sushi rolls with low sodium soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1787 mg | 78% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 12.1 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1348 mg | 29% | |
*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.
