Low Sodium Salmon Roll
Discover a fresh take on sushi with this Low Sodium Salmon Roll recipe, perfect for anyone seeking a flavorful yet heart-healthy option. Featuring tender strips of salmon, creamy avocado, crisp cucumber, and perfectly seasoned sushi rice, this roll is wrapped in nutrient-packed nori sheets for a delightful bite. Enhanced with a vinegar-sugar blend and served alongside low sodium soy sauce, fiery wasabi, and tangy pickled ginger, each component offers balanced flavors and a satisfying texture. Ready in just 45 minutes, this homemade sushi roll is ideal for small gatherings or weeknight dinners. Whether you're watching your salt intake or simply craving a light seafood dish, this recipe is a delicious way to enjoy sushi without compromising on taste.
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Recipe Information
Ingredients
- 200 grams salmon fillet
- 2 sheets nori sheets
- 150 grams sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 medium avocado
- 1 small cucumber
- 2 tablespoons low sodium soy sauce
- 1 teaspoon wasabi paste
- 2 tablespoons pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
Cook the rice according to the package instructions. Once cooked, let it cool slightly.
In a small bowl, mix rice vinegar and sugar until the sugar dissolves. Gently fold this mixture into the warm rice to flavor it.
Thinly slice the cucumber and avocado, setting them aside for later use.
Cut the salmon fillet into thin strips, about 1cm wide.
Lay a nori sheet on a bamboo sushi mat, shiny side down.
Spread half of the seasoned rice over the nori sheet, leaving a 2cm border at the top for sealing.
Line the bottom third of the rice with half of the salmon, avocado, and cucumber slices.
Use the bamboo mat to roll the sushi, firmly but gently, starting from the bottom. Apply slight pressure to form a tight roll.
Seal the roll by dampening the top edge with a little water and pressing down gently.
Repeat with the second nori sheet and the remaining ingredients.
Use a sharp knife to slice each roll into 8 equal pieces, wiping the knife with a damp cloth between cuts to keep it clean.
Serve the rolls with low sodium soy sauce, wasabi paste, and pickled ginger for additional flavor.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 2260 mg | 98% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 7.7 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 27.4 mcg | 137% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2071 mg | 44% | |
*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.
