Low Sodium Homemade Spicy Mayo Sushi Roll
Take your taste buds on a flavor-packed journey with this *Low Sodium Homemade Spicy Mayo Sushi Roll*! This healthier twist on a sushi favorite offers all the indulgence without the guilt, combining perfectly seasoned sushi rice, fresh veggies like cucumber, carrot, and creamy avocado, plus your choice of cooked crab or imitation crab. A drizzle of homemade low-sodium spicy mayo, made with sriracha and mayonnaise, adds just the right amount of heat to ignite your palate. Wrapped in nori and sprinkled with sesame seeds, these sushi rolls are as simple to make as they are delicious. Perfect for a light yet satisfying meal, they're great for lunch, dinner, or sharing with friends. Crafted with wholesome ingredients and free from excess sodium, this sushi roll is ideal for home chefs seeking flavorful and heart-friendly options.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 1 tablespoon Low sodium soy sauce
- 0.25 cup Mayonnaise
- 1 teaspoon Sriracha sauce
- 3 pieces Nori sheets
- 1 medium Cucumber
- 1 whole Avocado
- 1 medium Carrot
- 100 grams Cooked crab or imitation crab
- 1 tablespoon Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and 1.25 cups of water in a rice cooker or saucepan. Cook according to your rice cooker instructions or on the stove until the water is absorbed, about 15-20 minutes.
Meanwhile, mix 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 1 tablespoon of low sodium soy sauce in a small bowl. Microwave for 30 seconds to dissolve the sugar, then let it cool.
Once the rice is cooked, gently fold in the vinegar mixture using a spatula. Let it cool to room temperature.
While the rice is cooling, cut the cucumber, avocado, and carrot into thin strips, removing any seeds from the cucumber.
In a small bowl, combine 0.25 cup of mayonnaise with 1 teaspoon of sriracha sauce to make the spicy mayo. Adjust spiciness to your preference if needed.
Place a bamboo sushi mat on a clean surface. Lay a piece of plastic wrap over the mat, then place a nori sheet on top with the shiny side down.
With wet hands, spread a thin, even layer of sushi rice across the nori, leaving a 1-inch border at the top edge.
Lightly sprinkle some sesame seeds over the rice for added flavor.
Arrange cucumber, avocado, carrot, and crab along the bottom edge of the rice.
Drizzle about 1 teaspoon of the spicy mayo over the fillings.
Begin rolling the sushi using the bamboo mat, applying gentle pressure. Roll tightly but without squishing the ingredients. Seal the edge of the nori with a touch of water.
Slice the roll into 6-8 pieces using a sharp, damp knife.
Serve the sushi rolls with any remaining spicy mayo on the side for dipping.
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1334 mg | 58% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 11.7 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1781 mg | 38% | |
*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.
