Low Sodium Philadelphia Roll
Indulge in the flavorful twist of a classic sushi favorite with this Low Sodium Philadelphia Roll recipe, perfect for health-conscious sushi lovers! Crafted with delicate low-sodium smoked salmon, creamy strips of cream cheese, and crisp cucumber, this roll balances rich, satisfying flavors and a hint of fresh crunch. Homemade seasoned sushi rice and nori bring authenticity to this dish, while the reduced sodium content ensures it's a heart-healthy option without compromising on taste. Ideal for a homemade sushi night, this recipe is simple to prepare with step-by-step instructions, and it pairs wonderfully with optional wasabi paste and pickled ginger for added zing. Whether you’re a seasoned sushi maker or trying your hand at rolling for the first time, this wholesome, delicious recipe is sure to impress!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 2 sheets nori sheets
- 4 ounces low-sodium smoked salmon
- 3 ounces cream cheese
- 1 small cucumber
- 1 teaspoon wasabi paste (optional)
- 2 tablespoons pickled ginger (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Combine rice and water in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
Remove from heat and let stand, covered, for 10 minutes.
Meanwhile, in a small bowl, mix the rice vinegar, sugar, and salt until completely dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
Peel the cucumber and cut it into thin strips approximately the same length as the nori sheets.
Slice the cream cheese into thin strips, matching the cucumber and nori length.
Place a bamboo sushi mat on a clean work surface, then lay a sheet of nori on top, shiny side down.
With damp hands, spread half of the rice over the nori, leaving a 1-inch border at the top.
Place half the smoked salmon, cream cheese, and cucumber strips horizontally across the center of the rice.
Using the bamboo mat, carefully roll the sushi into a tight log, starting from the bottom edge.
Seal the roll by moistening the top border with a little water. Repeat the process with the second nori sheet.
With a sharp wet knife, slice each roll into 6-8 equal pieces.
Arrange the low sodium Philadelphia rolls on a platter with optional wasabi paste and pickled ginger on the side.
Serve immediately, enjoying a flavorful sushi roll with reduced sodium content.
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1914 mg | 83% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 10.4 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 162 mg | 12% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 861 mg | 18% | |
*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.
