Low Sodium Fried Sushi Roll
Get ready to elevate your sushi game with this irresistible Low Sodium Fried Sushi Roll recipe! Perfect for those watching their sodium intake, this dish combines the fresh flavors of sushi rice, avocado, cucumber, and tender cooked shrimp, all wrapped in delicate nori sheets and then transformed with a crispy golden coating of unsalted panko breadcrumbs. The rolls are dipped in a light club soda batter and fried to perfection for an indulgent crunch that complements the soft, savory interior. With only 10 minutes of cooking time and easy-to-follow instructions, this recipe makes a healthier twist on classic fried sushi rolls without compromising on flavor. Serve them hot alongside low sodium soy sauce or your favorite condiments for a restaurant-quality treat at home.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 4 pieces Nori sheets
- 8 large pieces Cooked shrimp
- 1 medium Avocado
- 0.5 medium Cucumber
- 0.5 cup All-purpose flour
- 0.75 cup Club soda
- 1 cup Unsalted panko breadcrumbs
- 2 cups Vegetable oil
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a rice cooker or saucepan. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let it rest covered for an additional 10 minutes.
Transfer the cooked rice to a large bowl and gently fold in the rice vinegar and sugar. Allow the rice to cool to room temperature.
Slice the avocado and cucumber into thin strips.
Lay a nori sheet shiny side down on a bamboo sushi mat. Wet your fingers and spread about 1/2 cup of prepared sushi rice evenly over the nori, leaving a 1-inch border at the top.
Place 2 shrimp, a few avocado slices, and cucumber sticks across the rice, about 1 inch from the bottom end of the nori sheet.
Using the sushi mat, roll the sushi tightly away from you, pressing gently. Seal the roll with the border of the nori sheet.
In a small bowl, combine the flour and club soda to make a thin batter.
Heat the vegetable oil in a deep pan over medium heat until it reaches 350°F (175°C).
Dip the sushi roll in the batter, making sure it is fully coated. Roll immediately in the panko breadcrumbs.
Carefully place the roll in the hot oil and fry for 2-3 minutes or until golden brown and crispy. Remove and let drain on paper towels.
Slice each roll into 8 pieces with a sharp, wet knife, wiping the blade clean between cuts.
Serve immediately with low sodium soy sauce or other low sodium condiments as desired.
Nutrition Facts
Calories |
4920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 448.0 g | 574% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 271.6 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 544 mg | 24% | |
| Total Carbohydrate | 211.5 g | 77% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 11.0 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1334 mg | 28% | |
*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.
