Low Sodium Rainbow Roll Sushi
Dive into the vibrant world of sushi with this Low Sodium Rainbow Roll Sushi recipe, a healthier twist on the classic favorite that's perfect for sushi enthusiasts looking to reduce their sodium intake. Featuring tender sashimi-grade tuna and salmon, creamy avocado, crisp cucumber, and sweet carrot, these rolls are both visually stunning and packed with fresh, nutritious flavors. The sushi rice, lightly seasoned with rice vinegar and sugar, provides the ideal base for wrapping the colorful filling in nori sheets. With only minimal preparation and cooking time, this recipe is simple enough for beginners yet impressive enough for special occasions. Serve these homemade sushi rolls with low sodium soy sauce for a guilt-free, restaurant-quality experience from the comfort of your kitchen!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 2 sheets Nori sheets
- 1 medium Avocado
- 1 medium Cucumber
- 1 small Carrot
- 4 ounces Low sodium crab meat
- 2 ounces Tuna sashimi-grade
- 2 ounces Salmon sashimi-grade
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 manufacturer's instructions.
Once cooked, transfer the rice to a large bowl and allow it to cool slightly.
In a small bowl, dissolve the sugar in the rice vinegar.
Gently fold the vinegar mixture into the rice using a wooden spoon, ensuring even distribution. Let it cool completely.
Peel the avocado, remove the pit, and slice it into thin strips.
Peel the cucumber and cut it into thin sticks of approximately the same length as the nori sheet.
Peel and julienne the carrot into thin strips.
Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap on top.
Place a nori sheet, shiny side down, on the plastic wrap.
With wet hands, spread half of the sushi rice evenly over the nori, leaving a 1-inch border at the top.
Arrange a few strips of cucumber, carrot, avocado, and low sodium crab meat in a line across the center of the rice.
Lift the edge of the bamboo mat closest to you and start rolling it away, using gentle but firm pressure to keep the roll tight. Use the plastic wrap to shape the roll if needed.
Once rolled, unwrap the bamboo mat, leaving the plastic wrap on the roll.
Top the roll with thin slices of tuna and salmon, alternating them for a colorful effect.
Use the bamboo mat to gently press the fish onto the top of the roll.
Carefully remove the plastic wrap and use a sharp knife to slice the roll into 8 even pieces. Clean the knife with a damp cloth between cuts to ensure clean slices.
Repeat these steps with the remaining ingredients to create a second roll.
Serve the sushi rolls with a side of low sodium soy sauce or enjoy as is.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 18.6 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 191 mg | 15% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2063 mg | 44% | |
*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.
