Low Sodium Salmon Avocado Sushi Roll
Discover a healthier twist on traditional sushi with this Low Sodium Salmon Avocado Sushi Roll recipe, perfect for seafood lovers aiming to reduce their sodium intake without sacrificing flavor. This homemade sushi features tender sushi-grade salmon, creamy avocado, and crisp cucumber, all wrapped in perfectly seasoned sushi rice and nori. Flavored with a touch of rice vinegar and served with low sodium soy sauce, this light yet satisfying dish is ideal for a fresh lunch or dinner. The recipe’s step-by-step guide ensures you can easily recreate these vibrant and delicious rolls at home, even if you're new to making sushi. Plus, it’s ready in under an hour, making it both convenient and nutritious!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Granulated sugar
- 1 large Avocado
- 4 ounces Fresh salmon (sushi grade)
- 3 sheets Nori sheets
- 2 tablespoons Low sodium soy sauce
- 0.5 medium Cucumber
- 1 teaspoon Wasabi paste (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rice and 1.25 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low and cover. Cook the rice for about 20 minutes or until the water is absorbed and the rice is tender.
While the rice is cooking, mix the rice vinegar and sugar in a small bowl until the sugar dissolves.
Once the rice is done cooking, transfer it to a large bowl and let it cool slightly. Gently fold in the vinegar and sugar mixture, then let it cool to room temperature.
Skin and pit the avocado, then slice it into thin strips.
Slice the cucumber lengthwise into thin strips, removing any seeds.
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Lay a nori sheet, shiny side down, on the prepared mat.
With dampened fingers, spread a thin layer of prepared sushi rice over the nori, leaving about an inch at the top edge for sealing.
Arrange the salmon, avocado, and cucumber strips across the rice horizontally, about 1 inch from the bottom edge.
Using the bamboo mat as a guide, carefully roll the sushi into a tight cylinder, pressing gently but firmly.
Dampen the top edge of the nori with a little water to seal the roll.
Repeat the process with the remaining nori sheets and fillings.
With a sharp knife, slice each sushi roll into 6 pieces, wiping the blade with a damp cloth between cuts to ensure clean slices.
Serve the sushi rolls with low sodium soy sauce and a small amount of wasabi paste if desired.
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 7.5 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1876 mg | 40% | |
*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.
