Low Sodium Salmon Uramaki
Discover the vibrant flavors of Low Sodium Salmon Uramaki, a healthy twist on a classic sushi roll that's perfect for sushi lovers and health-conscious foodies alike. This recipe features tender fresh salmon, creamy avocado, and crisp cucumber wrapped inside a delicate layer of seasoned sushi rice and nori, finished with a sprinkle of fragrant sesame seeds for an added crunch. Designed with reduced sodium soy sauce, this dish is ideal for those aiming to enjoy their favorite Japanese cuisine without compromising on a low sodium diet. Using a bamboo sushi mat and plastic wrap ensures smooth rolling for perfectly shaped uramaki, making it accessible even for sushi-making beginners. Serve these elegant rolls with wasabi, pickled ginger, and soy sauce for dipping to elevate your sushi night at home. Ready in under an hour, it's the ultimate blend of flavors, textures, and wholesome ingredients!
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Recipe Information
Ingredients
- 250 grams Sushi rice
- 300 ml Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 200 grams Fresh salmon
- 1 medium Cucumber
- 1 medium Avocado
- 2 whole Nori seaweed sheets
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Wasabi paste
- 2 tablespoons Pickled ginger
- 2 tablespoons Sesame seeds
- 1 item Bamboo sushi mat
- 1 roll Plastic wrap
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine the rinsed rice with 300 ml of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed. Remove from heat and let it sit for 10 minutes, covered.
Transfer the cooked rice to a large, non-metallic bowl. In a small bowl, mix 2 tablespoons of rice vinegar with 1 teaspoon of sugar until the sugar dissolves. Carefully fold the vinegar mixture into the rice using a wooden spoon, being careful not to mash the rice. Allow the rice to cool to room temperature.
While the rice is cooling, slice the fresh salmon into thin strips (approximately 1 cm wide). Peel and thinly slice the cucumber into long strips, removing seeds if necessary. Halve the avocado, remove the pit, peel, and slice the flesh into thin strips.
Lay a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking. Cut a nori sheet in half, and place it on the plastic wrap, shiny side down.
Moisten your hands with water to prevent rice from sticking. Take a handful of rice (about 100 grams), and spread it evenly over the nori sheet, covering all corners. Sprinkle 1 tablespoon of sesame seeds over the rice.
Carefully flip the nori so the rice side is facing down. Place a few strips of salmon, cucumber, and avocado in a horizontal line about 3 cm from the bottom edge of the nori.
Lift the bamboo mat edge closest to you, and roll it over the filling, pressing gently but firmly to shape the uramaki. Continue rolling until you reach the end of the nori. Tighten the roll by gently pressing along the roll.
Remove the bamboo mat and use a sharp, moistened knife to cut the roll into 6-8 even pieces. Repeat steps 4-7 with the remaining ingredients.
Serve the salmon uramaki rolls with low sodium soy sauce, wasabi paste, and pickled ginger for garnish and dipping.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1798 mg | 78% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 9.5 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 28.5 mcg | 142% | |
| Calcium | 149 mg | 11% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2089 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.
