Low Sodium Gunkan Maki
Dive into the vibrant flavors of Japan with our Low Sodium Gunkan Maki recipe—a fresh, health-conscious take on the beloved sushi classic. Perfect for those watching their sodium intake, this recipe features fluffy short-grain rice delicately seasoned with rice vinegar and kombu, wrapped in crisp nori sheets to create the signature "boat" shape. The filling pairs creamy avocado, crisp cucumber, and low-sodium imitation crab for a balanced bite, all lightly dressed in low-sodium soy sauce for a hint of umami. Easy to prepare in just under an hour, this maki is ideal for sushi enthusiasts seeking a lighter, low-sodium option. Serve these delightful creations with a touch of wasabi and soy sauce on the side for an authentic experience that’s as delicious as it is mindful of your health. Perfect for a fun appetizer or elegant party platter!
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Recipe Information
Ingredients
- 1 cup Short-grain sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 piece Kombu (dried seaweed)
- 2 sheets Nori sheets
- 4 sticks Low-sodium imitation crab sticks
- 0.5 unit English cucumber
- 0.5 unit Avocado
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a small pot, add the rinsed rice and 1.25 cups of water. Place the piece of kombu on top, cover, and bring to a boil over medium heat.
Once boiling, remove the kombu, reduce the heat to low, and simmer for 15 minutes with the lid on. Then, remove from heat and let it sit for another 10 minutes to finish steaming.
In a small bowl, mix rice vinegar, sugar, and a pinch of salt (optional due to low sodium). Fold this mixture into the cooked rice using a wooden spoon or spatula, ensuring even distribution without mashing the rice. Set aside to cool to room temperature.
While the rice cools, cut the nori sheets into strips (about 2 inches wide and 5 inches long) using scissors and set aside.
Cut the imitation crab sticks, cucumber, and avocado into small cubes for easy filling.
Mix the crab, cucumber, and avocado with the low-sodium soy sauce in a bowl until well combined.
Wet your hands with water, take a small amount of rice, and form it into an oval shape (about 1.5 inches by 1 inch).
Wrap a strip of nori around the rice ball to create a "boat" and secure where the nori overlaps by dampening with a little water.
Fill the gunkan maki with the prepared filling, pressing gently to ensure it stays put.
Serve immediately with a small dot of wasabi on each, and additional soy sauce on the side for dipping.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 2235 mg | 97% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 40.6 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1327 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.
