Low Sodium Prawn Sushi
Discover a healthier twist on a Japanese classic with this Low Sodium Prawn Sushi recipe! Perfect for sushi lovers seeking a flavorful yet heart-conscious option, this recipe combines tender cooked prawns, creamy avocado, and refreshing cucumber nestled in perfectly seasoned sushi rice. Nori sheets provide a savory wrap, while tangy rice vinegar adds a subtle kick. Using low sodium soy sauce for dipping ensures this dish stays friendly to your health without compromising on taste. With simple instructions and just 50 minutes of prep and cook time, this sushi is ideal for a homemade dinner or a light party appetizer. Let your taste buds indulge guilt-free with this wholesome, restaurant-quality creation!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 8 pieces Cooked prawns, peeled and deveined
- 1 medium Avocado
- 2 pieces Nori sheets
- 0.5 medium Cucumber
- 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. Drain the rice.
In a medium saucepan, combine the rinsed rice and 1.5 cups of water. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 15 minutes. Remove the pot from heat and let it sit, covered, for an additional 10 minutes.
In a small bowl, combine rice vinegar and sugar. Stir until the sugar is dissolved.
Transfer the cooked rice to a large bowl. Gently fold the vinegar mixture into the rice using a wooden spoon. Set aside to cool slightly.
Cut the avocado in half, remove the pit and peel. Slice the avocado into thin strips.
Peel the cucumber and cut it lengthwise into thin strips.
Place a bamboo sushi mat on a flat surface and lay a nori sheet on top, shiny side down.
With damp hands, spread half of the vinegared rice evenly over the nori sheet, leaving a 1-inch border at the top edge.
Arrange 4 cooked prawns, avocado slices, and cucumber strips horizontally across the center of the rice.
Using the sushi mat, carefully roll the sushi, applying gentle pressure to keep the roll tight.
Seal the roll by moistening the nori border with a little water.
Repeat the process with the remaining nori sheet, rice, prawns, avocado, and cucumber.
With a sharp knife, cut each roll into approximately 8 pieces, cleaning the knife with a damp cloth between cuts to prevent sticking.
Serve the prawn sushi with low sodium soy sauce, wasabi paste, and pickled ginger on the side for dipping.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 2137 mg | 93% | |
| Total Carbohydrate | 97.7 g | 36% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 16.1 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1493 mg | 32% | |
*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.
