Low Sodium Eel Roll
Dive into the delicate flavors of this Low Sodium Eel Roll, a lighter and heart-conscious twist on the classic sushi favorite. Perfectly seasoned sushi rice is paired with tender slices of cooked freshwater eel, crisp julienned cucumber, and creamy avocado, all wrapped in a sheet of nori and sprinkled with toasted sesame seeds for a nutty finish. This recipe eliminates the high sodium eel sauce traditionally used, instead highlighting the natural sweetness of the eel and offering low sodium soy sauce as an optional dipping accompaniment. With simple ingredients and step-by-step directions, this homemade sushi roll is a delicious, health-conscious choice for sushi lovers. Ready in under an hour, it’s an ideal recipe for a quick, elegant dinner for two or a fun appetizer to impress your guests.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 4 ounces Freshwater eel (unagi), cooked and sliced
- 1 whole Sheet of nori (seaweed)
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Toasted sesame seeds
- 0.25 whole Cucumber, julienned
- 0.5 whole Avocado, thinly sliced
Instructions
Start by rinsing the sushi rice under cold water until the water runs clear.
Transfer the rinsed rice to a pot and add 1.25 cups of water. Let it soak for 30 minutes.
Bring the rice to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes or until all the water is absorbed.
Remove the pot from the heat and let the rice sit, covered, for an additional 10 minutes.
In a small saucepan, dissolve sugar in rice vinegar over low heat. Pour this mixture over the cooked rice and gently fold to combine. Allow it to cool to room temperature.
Lay a sheet of nori on a bamboo sushi mat with the shiny side down.
With dampened fingers, spread half of the sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Lay the eel slices horizontally across the center of the rice.
Place the julienned cucumber and avocado slices over the eel.
Use the mat to carefully roll the sushi, pressing gently to ensure it's tight and well-formed. Seal the edge with a little water.
Sprinkle the outside of the roll with toasted sesame seeds.
Use a sharp knife to slice the roll into six even pieces.
Serve with a small dish of low sodium soy sauce for dipping.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 13.2 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 22.5 mcg | 112% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 916 mg | 19% | |
*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.
