Low Sodium Salmon and Avocado Sushi
Elevate your sushi game with this irresistible Low Sodium Salmon and Avocado Sushi recipe, perfect for health-conscious foodies seeking a fresh, homemade alternative to traditional rolls. Featuring tender slices of fresh salmon, creamy avocado, and crisp cucumber nestled in seasoned sushi rice and wrapped in nori sheets, this recipe delivers vibrant flavors without the excess sodium. With easy-to-follow steps, including prepping perfectly seasoned rice with rice vinegar and sugar, and rolling your sushi using a bamboo mat, you'll enjoy restaurant-quality sushi at home. Serve with low sodium soy sauce, pickled ginger, and a touch of wasabi for a complete experience. Ready in under 40 minutes, this low sodium sushi delights with every bite and is ideal for a nutritious lunch or dinner. Perfect for sushi enthusiasts, this recipe combines freshness, flavor, and heart-healthy ingredients in each delicious bite!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 0.5 tablespoon Sugar
- 0.25 cup Low sodium soy sauce
- 4 ounces Fresh salmon
- 1 medium Avocado
- 4 whole Nori sheets
- 1 small Cucumber
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi paste
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.
Combine the washed rice and 1.25 cups of water in a medium saucepan. Bring to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan, and simmer for 15 minutes until all the water is absorbed.
Remove the rice from heat and let it sit, covered, for an additional 10 minutes.
In another small saucepan, mix rice vinegar and sugar. Place over low heat, stirring until the sugar dissolves. Do not boil.
Transfer the cooked rice to a large wooden or glass bowl. Gradually fold in the vinegar mixture using a wooden spatula, letting the rice cool slightly.
Cut the salmon into long, thin strips. Peel and slice the avocado, then cut the cucumber into matchsticks.
Place a nori sheet, shiny side down, on a bamboo sushi mat. Spread approximately 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the far edge.
Arrange the salmon, avocado, and cucumber in a line along the edge closest to you.
Lift the edge of the mat closest to you, rolling it away from you to tightly encase the filling in rice and nori.
Repeat the process with the remaining ingredients.
Slice each roll into 6 to 8 pieces using a sharp wet knife.
Serve with low sodium soy sauce, pickled ginger, and a small amount of wasabi on the side.
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2952 mg | 128% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 10.0 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 16.2 mcg | 81% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1807 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.
