Low Sodium Salmon Sushi Rolls
Reimagine sushi night with these irresistible Low Sodium Salmon Sushi Rolls, crafted for flavor and health-conscious eating! These homemade rolls feature tender strips of fresh salmon, creamy avocado, crisp cucumber, and perfectly seasoned sushi rice, wrapped in nutrient-rich nori. By using low sodium soy sauce and a carefully balanced rice vinegar mixture, this recipe offers all the umami and satisfaction of traditional sushi while catering to low-sodium dietary needs. With a prep time of just 30 minutes and easy step-by-step directions, you'll master the art of sushi making in no time. Perfect for a light yet delicious meal, these rolls are served with wasabi, pickled ginger, and soy sauce for dipping—a delightful feast for sushi lovers everywhere.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 3 sheets Nori sheets
- 6 ounces Fresh Salmon
- 0.5 medium Cucumber
- 0.5 large Avocado
- 2 tablespoons Low sodium soy sauce
- 0.5 teaspoon Wasabi paste
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
Combine the rice and water in a rice cooker or a covered pot, and cook the rice according to the device's instructions or on a low simmer until all the water is absorbed, about 15-20 minutes.
Transfer the cooked rice to a large bowl and let it cool for about 5 minutes.
In a small bowl, mix the rice vinegar and sugar until the sugar dissolves. Pour this mixture over the rice, gently folding it in with a wooden spatula or rice paddle. Let it cool to room temperature.
While the rice cools, slice the fresh salmon into long thin strips about 1/2 inch wide. Peel the cucumber and slice it into thin matchstick pieces. Halve the avocado, remove the pit, and slice it into thin strips.
Place a bamboo sushi mat on a clean working surface. Place a sheet of nori on the mat, shiny side down.
With dampened fingers, spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch at the top edge free of rice.
Lay strips of salmon, cucumber, and avocado horizontally across the rice, about 1 inch from the bottom edge.
Using the bamboo mat, carefully roll the sushi into a tight log, applying gentle pressure to keep the roll firm. Seal the edge with a little water.
With a sharp knife, slice the roll into 6-8 equal pieces, cleaning the knife blade with a damp cloth between cuts.
Serve the sushi rolls with low sodium soy sauce, wasabi paste, and pickled ginger on the side for dipping and topping.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1714 mg | 75% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 7.0 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 24.2 mcg | 121% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1602 mg | 34% | |
*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.
