Low Sodium Salmon Sushi Roll
Enjoy a healthier twist on a sushi classic with this Low Sodium Salmon Sushi Roll recipe! Perfect for sushi lovers seeking a lighter option, this dish combines tender fresh salmon, creamy avocado, and crisp cucumber, wrapped in seasoned sushi rice and toasted nori sheets. By using low-sodium soy sauce and carefully balancing flavors with a homemade rice vinegar mixture, this recipe delivers all the taste of traditional sushi without the excessive salt. Sprinkled with nutty sesame seeds and served with wasabi for a touch of heat, these rolls are easy to make at home using a simple bamboo mat. Whether you're hosting a sushi night or indulging in a wholesome meal, this recipe is a delicious, health-conscious choice that’s ready in under an hour and ideal for sharing.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1 cup Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 4 whole Nori sheets
- 8 ounces Fresh salmon fillet, skinless
- 1 small Cucumber
- 1 medium Avocado
- 2 tablespoons Sesame seeds
- 0.25 cup Low sodium soy sauce
- 2 teaspoons Wasabi paste
Instructions
Start by rinsing the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. If you don't have a rice cooker, you can use a saucepan to bring the rice and water to a boil, then reduce heat, cover, and simmer for 15 minutes. Let it stand, covered, for an additional 10 minutes.
In a small saucepan, gently heat the rice vinegar and sugar until the sugar dissolves. Do not boil. Allow the mixture to cool.
Transfer the cooked rice to a wooden or glass bowl. Gradually fold in the vinegar mixture, while fanning the rice to cool it efficiently. The rice should be sticky, but not mushy. Cover with a damp cloth and set aside.
Cut the salmon fillet into thin strips, roughly half an inch in thickness.
Peel the cucumber and slice it lengthwise into thin strips, discarding the seeds.
Cut the avocado in half, remove the pit, and slice it into thin strips.
Place a bamboo sushi mat on a clean surface and lay a nori sheet, shiny side down, on the mat.
With wet hands, spread a thin, even layer of sushi rice over the nori sheet, leaving a 1-inch border at the top. Press down gently.
Arrange a few pieces of salmon, cucumber, and avocado across the center of the rice.
Using the bamboo mat, carefully roll the nori over the filling, applying gentle but firm pressure to shape the roll. Seal the edge with a little water.
Repeat the process with the remaining nori sheets and ingredients.
Once all rolls are prepared, use a sharp knife to cut each roll into 8 equal pieces. Wipe the knife between cuts to ensure clean edges.
Sprinkle sesame seeds over the tops of the sushi pieces for added flavor and texture.
Serve the salmon sushi rolls with low sodium soy sauce and wasabi paste on the side.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 2934 mg | 128% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 17.0 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 129 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2277 mg | 48% | |
*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.
