Low Sodium Salmon Avocado Sushi
Dive into a wholesome twist on traditional sushi with this Low Sodium Salmon Avocado Sushi recipe! Perfect for health-conscious foodies, this dish combines the rich, silky texture of fresh salmon, creamy avocado, and crisp cucumber, wrapped in perfectly seasoned sushi rice and nori sheets. The low-sodium soy sauce adds subtle umami flavor without overpowering the delicate ingredients. Simple yet elegant, this sushi recipe is prepared using fresh, nutrient-packed ingredients and is ideal for lunch, dinner, or even as an impressive party appetizer. With a balance of flavor and nutrition, it’s a must-try for sushi enthusiasts looking to enjoy their favorite rolls with less sodium.
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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 seaweed sheets
- 8 ounces fresh salmon
- 1 large avocado
- 1 cucumber
- 2 tablespoons low-sodium soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice with 1.25 cups of water in a rice cooker or a pot. Cook according to the manufacturer's instructions or bring to a boil, reduce to a simmer, cover, and cook for 20 minutes until tender.
While the rice is cooking, in a small saucepan, combine the rice vinegar and sugar. Heat gently until the sugar is dissolved. Set aside to cool.
Once the rice is cooked, transfer it to a large bowl. Gradually add the vinegar mixture while gently folding the rice with a wooden spatula to combine and cool. Allow to cool to room temperature.
Slice the fresh salmon into thin strips. Peel and pit the avocado, then slice into thin strips. Peel the cucumber and cut into long julienne strips.
Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap over it. Lay a nori sheet, shiny side down, on the mat.
With wet hands, take a handful of the cooled sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top edge.
Arrange a line of salmon, avocado, and cucumber horizontally across the rice, about 1 inch from the bottom edge of the nori.
Using the sushi mat, start rolling the sushi tightly from the bottom edge, pressing gently to maintain the shape. Seal the top edge of the nori with a little water.
Repeat the process with the remaining ingredients to make more rolls.
With a sharp knife, cut each roll into 6-8 pieces, wiping the blade with a damp cloth between cuts to ensure clean slices.
Serve the sushi with low-sodium soy sauce for dipping.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 16.4 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 32.3 mcg | 162% | |
| Calcium | 107 mg | 8% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2160 mg | 46% | |
*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.
