Low Sodium Orange Topped Sushi Roll
Elevate your sushi game with this Low Sodium Orange Topped Sushi Roll, a vibrant twist on traditional rolls that’s as nutritious as it is delicious! Crafted with perfectly seasoned sushi rice, tender slices of fresh salmon, creamy avocado, and crisp cucumber, this recipe combines wholesome freshness and balanced flavors. The crowning touch is a juicy segment of sweet orange atop each piece, adding a pop of brightness that pairs beautifully with hints of tangy rice vinegar and subtle umami from low-sodium soy sauce. Perfect for health-conscious sushi lovers, this recipe is easy to make at home yet feels gourmet, serving two with a symphony of flavors and textures that will impress any palate. Pair it with wasabi paste, pickled ginger, and soy sauce for the ultimate sushi experience—all with lower sodium for a heart-healthy twist!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 2 sheets nori (seaweed sheets)
- 4 ounces fresh salmon, thinly sliced
- 1 medium ripe avocado, sliced
- 0.5 medium cucumber, julienned
- 1 small orange, peeled and segmented
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon wasabi paste
- 2 tablespoons pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear, then drain well.
In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed.
Remove the saucepan from heat and let it sit covered for 10 minutes.
In a small bowl, combine rice vinegar and sugar, stirring until the sugar is dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spatula. Allow the rice to cool to room temperature.
Lay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it to prevent sticking.
Place a sheet of nori, shiny side down, on the bamboo mat.
Spoon half of the cooled rice onto the nori, spreading it evenly with wet fingers, leaving a 1-inch border at the top.
Arrange slices of salmon, avocado, and cucumber across the center of the rice.
Lift the end of the bamboo mat closest to you and roll it tightly over the filling, tucking the ingredients in as you roll. Press down gently on the roll to shape it, then continue rolling to the end of the nori.
Remove the mat and plastic wrap and set the roll seam-side down. Repeat the process with the remaining ingredients to make a second roll.
With a sharp knife moistened with water, cut each roll into 8 pieces.
Top each sushi piece with a segment of orange.
Serve with low-sodium soy sauce, wasabi paste, and pickled ginger on the side.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1562 mg | 68% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 18.3 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 153 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1582 mg | 34% | |
*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.
