Low Sodium Salmon and Cucumber Sushi Roll
Dive into the art of healthier sushi-making with this Low Sodium Salmon and Cucumber Sushi Roll recipe, a delicious twist on a classic favorite. Perfect for those seeking a heart-friendly option, these rolls pair tender slices of fresh salmon, crisp cucumber, and creamy avocado with perfectly seasoned sushi rice using a low-sodium salt substitute and rice vinegar. Wrapped in nutrient-rich nori and delicately flavored with a touch of wasabi, these handcrafted sushi rolls are a breeze to create with step-by-step instructions using a bamboo mat. Ideal as an elegant appetizer or light meal, serve them with low-sodium soy sauce and enjoy guilt-free indulgence. Whether you're a sushi enthusiast or just exploring homemade Japanese cuisine, this crowd-pleasing recipe is a must-try!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt substitute
- 4 sheets Nori sheets
- 200 grams Fresh salmon fillet
- 1 medium Cucumber
- 1 medium Avocado
- 1 teaspoon Wasabi paste
- Low sodium soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a rice cooker and cook according to the manufacturer's instructions. If using a stovetop, bring the mixture to a boil, reduce to a simmer, cover, and cook for 20 minutes or until the rice is tender and the water is absorbed.
In a small saucepan, heat rice vinegar, sugar, and salt substitute over low heat, stirring until sugar is dissolved. Remove from heat and let it cool.
Transfer the cooked rice to a large bowl and drizzle over the cooled vinegar mixture. Use a wooden spatula to gently fold the rice to evenly distribute the seasoning. Allow the rice to cool to room temperature.
Slice the fresh salmon fillet into long, thin strips, ensuring all bones are removed. Peel and remove the seeds from the cucumber and slice into thin strips to match the length of the salmon. Halve the avocado, remove the pit, peel, and slice it into thin strips.
Place a bamboo sushi mat on a flat work surface and lay a piece of plastic wrap over it. Place a sheet of nori on top, shiny side down.
With dampened fingers, evenly spread about 1/4 of the prepared sushi rice over the nori, leaving about an inch at the top edge of the nori uncovered.
Align cucumber strips, salmon slices, and avocado pieces horizontally across the center of the rice, adding a small amount of wasabi paste if desired.
Carefully lift the edge of the bamboo mat closest to you, keeping a firm grip on your ingredients. Roll the sushi away from you, pressing gently to keep the roll tight.
Continue rolling, using the bamboo mat to shape, until you reach the uncovered edge. Press once more to seal the roll.
Repeat with remaining ingredients to make four sushi rolls.
Using a sharp knife dipped in water, slice each roll into six to eight pieces, cleaning the knife between cuts to ensure smooth slices.
Serve the sushi rolls immediately with low sodium soy sauce and additional wasabi on the side.
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 17.6 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 18.5 mcg | 93% | |
| Calcium | 128 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 4224 mg | 90% | |
*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.
