Low Sodium Rainbow Sushi Roll
Transform your sushi night into a guilt-free gourmet experience with this Low Sodium Rainbow Sushi Roll recipe! Packed with vibrant, fresh flavors from sushi-grade salmon and tuna, crisp cucumber, carrot, creamy avocado, and sweet red bell pepper, these colorful rolls are as visually stunning as they are nutritious. By using low-sodium soy sauce and a homemade rice vinegar seasoning, you’ll enjoy all the traditional sushi flavors without the excess salt. Perfect for a light dinner or a show-stopping appetizer, these rolls are easy to prepare at home with step-by-step instructions and a bamboo sushi mat. Serve with a hint of wasabi and a delicate dip of soy sauce for an authentic, flavorful finish that makes a great healthy twist on classic sushi.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 medium Carrot
- 1 medium Avocado
- 0.5 Red bell pepper
- 4 ounces Sushi-grade salmon
- 4 ounces Sushi-grade tuna
- 1 teaspoon Wasabi paste
- 4 tablespoons Low sodium soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 minutes until the rice is tender and water is absorbed.
In a small bowl, mix rice vinegar and sugar. Gently fold this mixture into the cooked rice using a spatula, avoiding breaking the grains.
Allow the seasoned rice to cool to room temperature.
Prepare the fillings: Julienne the cucumber and carrot into thin strips, pit and slice the avocado, and cut the red bell pepper into thin strips.
Slice the salmon and tuna into thin strips or small pieces.
Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Place a nori sheet on top with the shiny side down.
Spread approximately 1/4 of the sushi rice over the nori, leaving about 1 inch at the top free of rice.
Arrange strips of cucumber, carrot, avocado, and red bell pepper across the center of the rice. Add a few pieces of salmon and tuna.
Lift the edge of the mat closest to you, keeping the fillings in place with your fingers. Gently roll the mat away from you, pressing gently to shape the roll.
Using a sharp knife, slice the roll into 6-8 pieces. Repeat with the remaining nori sheets and fillings.
Serve the sushi with wasabi paste and low-sodium soy sauce on the side.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2770 mg | 120% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 22.1 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 16.8 mcg | 84% | |
| Calcium | 153 mg | 12% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2712 mg | 58% | |
*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.
