Low Sodium Rainbow Roll
Discover the vibrant and health-conscious twist on a sushi classic with this Low Sodium Rainbow Roll recipe! Perfect for sushi lovers seeking a lower sodium option, this colorful dish combines fresh salmon, tuna, avocado, cucumber, and imitation crab meat, delicately wrapped in seasoned sushi rice and nori. Topped with a stunning array of sliced fish and avocado, this roll is a feast for the eyes and palate without sacrificing nutrition. The recipe features low sodium soy sauce for dipping, ensuring a savory experience that’s heart-healthy. With simple preparation steps and fresh ingredients, this homemade rainbow roll is ideal for dinner parties or a treat-yourself meal.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 2 ounces fresh salmon
- 2 ounces fresh tuna
- 1 avocado
- 1 cucumber
- 1 nori (seaweed) sheets
- 2 tablespoons low sodium soy sauce
- 2 ounces imitation crab meat
- 1 green onion
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and water in a rice cooker and cook according to the rice cooker instructions.
Once cooked, transfer the rice to a large bowl and let it cool slightly.
Mix the rice vinegar and sugar together until the sugar is dissolved and gently fold it into the cooked rice. Set aside to cool to room temperature.
Slice the salmon and tuna into thin, even slices.
Peel the avocado and slice it into thin strips.
Peel the cucumber and cut it into thin matchstick pieces.
Lay a bamboo sushi mat on a flat surface and place a piece of plastic wrap over it. Place a sheet of nori on top of the plastic wrap.
With wet hands, spread an even layer of sushi rice over the nori sheet, leaving a 1-inch border along the top edge.
Arrange a line of imitation crab meat, cucumber, and avocado across the bottom edge of the rice.
Carefully roll the sushi, using the bamboo mat to help press it into a tight cylinder. Seal the border with a little water to hold it in place.
Place the sliced salmon, tuna, and avocado on top of the roll, pressing gently to adhere.
Use a sharp knife to cut the roll into 8 equal pieces. Clean the knife with a damp cloth between each cut to ensure clean slices.
Serve the rainbow roll with low sodium soy sauce and sliced green onion for garnish.
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1574 mg | 68% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 11.7 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 11.3 mcg | 56% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1782 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.
