Low Sodium Salmon and Avocado Sushi Roll
Delight in the fresh, flavorful balance of a Low Sodium Salmon and Avocado Sushi Roll—perfect for sushi lovers seeking a heart-healthy alternative. This homemade recipe combines tender cuts of fresh salmon, creamy avocado, and crisp cucumber wrapped in seasoned sushi rice and nori sheets for an authentic, restaurant-quality experience. With low sodium soy sauce and a quick vinegar-sugar marinade, it keeps the flavor high while reducing sodium intake. Crafted using simple ingredients and a bamboo mat, these rolls are ideal for impressing guests at your next gathering or enjoying a fresh, nutritious meal at home. Pair with pickled ginger and a touch of wasabi for a zesty finish!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 2 tablespoons Low sodium soy sauce
- 2 sheets Nori sheets
- 4 ounces Fresh salmon, skinless and boneless
- 1 medium Avocado
- 0.5 medium Cucumber
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Cook the rice according to package instructions, or add 1 cup of rice to 1.5 cups of water in a pot, bring to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes. Turn off the heat and let it sit for an additional 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and low sodium soy sauce until the sugar has dissolved.
Transfer the cooked rice to a large bowl and sprinkle the vinegar mixture over the rice. Gently toss the rice with a wooden spoon to evenly distribute the mixture. Allow it to cool to room temperature.
Prepare your filling ingredients by slicing the salmon into thin strips, halving the avocado, removing the pit and slicing it thinly, and cutting the cucumber into thin, long strips.
Place a bamboo sushi rolling mat on a clean work surface. Lay a sheet of nori, shiny side down, on the mat.
With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top edge for sealing the roll.
Arrange a line of salmon, avocado, and cucumber strips across the center of the rice.
Using the sushi mat, carefully roll the nori over the fillings, pressing gently but firmly to form a tight roll. Moisten the top border of the nori with a little water to seal the roll.
Repeat the rolling process with the remaining ingredients to make the second sushi roll.
Use a sharp knife to cut each roll into six equal pieces, wiping the blade with a damp cloth between cuts to prevent sticking.
Serve the sushi rolls with pickled ginger and wasabi on the side for added flavor.
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1741 mg | 76% | |
| Total Carbohydrate | 89.4 g | 33% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 7.7 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1594 mg | 34% | |
*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.
