Low Sodium Maki Rolls
Elevate your sushi game with these delightful Low Sodium Maki Rolls—perfect for those seeking a healthier twist on traditional Japanese cuisine. This recipe combines fluffy, seasoned sushi rice with vibrant fillings like crisp cucumber, sweet carrots, creamy avocado, and delicate unsalted smoked salmon, all wrapped in nutrient-rich nori. A touch of wasabi paste and a splash of low sodium soy sauce provide just the right amount of zing, making these rolls light yet flavorful. With only 30 minutes of prep time and 20 minutes of cooking, this easy homemade sushi is an ideal option for a quick yet impressive meal. Serve as an appetizer or a satisfying main dish, and enjoy sushi night guilt-free with this low-sodium, heart-healthy recipe. Perfect for sushi lovers who value balance and wellness!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.5 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 5 sheets nori sheets
- 1 small cucumber
- 1 medium carrot
- 1 medium avocado
- 4 ounces unsalted smoked salmon
- 1 teaspoon wasabi paste
- 0.25 cup low sodium soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine rinsed rice and 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until water is fully absorbed.
Remove from heat and let sit, covered, for 10 minutes.
Transfer the cooked rice to a large mixing bowl and add rice vinegar and sugar. Stir gently to combine, then let cool to room temperature while preparing the fillings.
Peel and cut the cucumber and carrot into thin, long strips. Halve the avocado, discard the pit, and slice the flesh into thin strips.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat or clean kitchen towel.
Spread about 1/4 cup of prepared sushi rice over the nori, leaving a 1-inch border at the top edge to seal the roll.
Place a few strips each of cucumber, carrot, avocado, and a couple of pieces of unsalted smoked salmon along the bottom third of the rice.
Using the mat or towel, lift the end nearest you and start rolling away from you, squeezing gently but firmly as you go to shape the roll.
Seal the roll by dampening the top edge of the nori with a little water and pressing it firmly.
Repeat the process with the remaining ingredients to make four more rolls.
Use a sharp, moistened knife to slice each roll into 1-inch pieces.
Serve with wasabi paste and low sodium soy sauce on the side for dipping.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 3435 mg | 149% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 18.4 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 19.4 mcg | 97% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1804 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.
