Low Sodium Prawn Sushi Roll
Experience a delightful balance of flavor and health in this Low Sodium Prawn Sushi Roll recipe. Designed for sushi lovers looking to reduce their sodium intake, this recipe combines perfectly seasoned sushi rice with tender, cooked prawns, crisp cucumber, creamy avocado, and crunchy carrot, all wrapped in nutritious nori sheets. The rice is lightly flavored with rice vinegar, sugar, and a hint of sesame oil, ensuring every bite is rich yet subtly seasoned. Quick to prepare in under an hour, these homemade sushi rolls are perfect for two and pair wonderfully with low sodium soy sauce for dipping. Ideal for a light lunch or an impressive appetizer, this easy-to-follow recipe brings all the charm of sushi to your table with a focus on healthy ingredients and fresh flavors.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Sesame oil
- 8 pieces Cooked prawns, peeled and deveined
- 2 sheets Nori sheets
- 0.5 cup Cucumber, julienned
- 0.5 pieces Avocado, thinly sliced
- 0.25 cup Carrot, julienned
- 2 tablespoons Low sodium soy sauce (optional for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rice and water in a rice cooker or pot, and cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes if using a pot.
Once the rice is cooked, transfer it to a wooden or plastic mixing bowl and let it cool slightly.
In a small bowl, mix together the rice vinegar, sugar, and sesame oil until the sugar is dissolved.
Gently fold the vinegar mixture into the rice using a wooden spatula, ensuring not to mash the rice.
Place a bamboo sushi mat on a clean, flat surface. Lay one sheet of nori on the mat, shiny side down.
Spread half of the seasoned sushi rice evenly over the nori, leaving about an inch of the top edge dry to seal the roll.
Arrange 4 prawns, half of the cucumber, avocado slices, and carrot strips in a row along the bottom edge of the rice.
Using the bamboo mat, carefully roll the nori and rice over the fillings, applying gentle pressure to form a tight roll. Moisten the dry edge with a little water to seal the roll.
Repeat the process with the second nori sheet and the remaining ingredients.
Using a sharp, wet knife, slice each roll into 8 equal pieces.
Serve the sushi rolls with low sodium soy sauce on the side, if desired.
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1556 mg | 68% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 17.0 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1304 mg | 28% | |
*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.
