Low Sodium Fish Roe Sushi
Delightfully fresh and packed with umami, this Low Sodium Fish Roe Sushi recipe is a perfect option for sushi lovers seeking a heart-healthier alternative. Featuring fluffy sushi rice seasoned with a tangy rice vinegar blend, crisp cucumber, creamy avocado, and the pop of flavor from low sodium fish roe, these homemade sushi rolls strike a harmonious balance of taste and texture. Wrapped in nutrient-rich nori and paired with low sodium soy sauce, wasabi, and pickled ginger, this recipe keeps the sodium in check without compromising on the authentic sushi experience. Whether you’re hosting a sushi night or simply craving something handcrafted and special, these rolls are as fun to make as they are to eat. Ready in under an hour and serving up restaurant-quality flavor, this recipe is a must-try for fans of Japanese cuisine!
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Recipe Information
Ingredients
- 300 grams sushi rice
- 400 ml water
- 50 ml rice vinegar
- 2 tablespoons sugar
- 2 tablespoons low sodium soy sauce
- 4 sheets nori seaweed sheets
- 50 grams low sodium fish roe
- 1 medium cucumber
- 1 medium avocado
- 1 teaspoon wasabi paste
- 50 grams pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Place the rinsed rice and water into a rice cooker and cook according to the manufacturer's instructions.
While the rice is cooking, mix the rice vinegar and sugar in a small bowl until the sugar dissolves.
Once the rice is cooked, transfer it to a large bowl. While it's still hot, gently fold in the vinegar mixture using a wooden spatula. Be careful not to mash the rice.
Allow the rice to cool to a slightly warm temperature. It should remain sticky.
Peel and cut the cucumber and avocado into thin strips.
Place a bamboo sushi mat on a clean surface and top it with a piece of plastic wrap. Lay a nori sheet shiny side down on the mat.
Wet your hands with water to prevent sticking, take a handful of sushi rice, and spread it evenly over two-thirds of the nori sheet, leaving a border at the top.
Spread a thin line of wasabi horizontally across the rice to your taste.
Place strips of cucumber and avocado along the wasabi line, and add a few spoonfuls of low sodium fish roe.
Begin rolling the mat tightly away from you, pressing gently and securely to form a roll. Moisturize the free top edge of the nori with a little water to seal the roll.
Using a sharp knife, cut the roll into six or eight bite-sized pieces.
Repeat the process with the remaining ingredients to make additional rolls.
Serve with low sodium soy sauce, pickled ginger, and extra wasabi if desired.
Nutrition Facts
Calories |
945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1970 mg | 86% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 30.3 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 181 mg | 14% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1380 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.
