Low Sodium Scallop Sushi
Delight your taste buds with this elegant and healthy twist on traditional sushi—Low Sodium Scallop Sushi. Perfect for seafood lovers and those watching their sodium intake, this recipe features tender, marinated sea scallops paired with creamy avocado, crisp cucumber, and fragrant julienned ginger, all rolled in perfectly seasoned Japanese short-grain sushi rice. With a gentle kick from low sodium soy sauce and a sprinkle of vibrant chives for garnish, these rolls strike the perfect balance between freshness and flavor. Whether you're a sushi-making novice or an experienced chef, this recipe ensures an easy yet rewarding kitchen adventure. Serve these delectable sushi rolls as a light meal or appetizer, complete with wasabi for heat and a touch of citrus brilliance from lemon-kissed scallops. Try this heart-healthy seafood sushi recipe today and enjoy a guilt-free indulgence!
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Recipe Information
Ingredients
- 1 cup Japanese short-grain sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 2 teaspoons Low sodium soy sauce
- 8 large Fresh sea scallops
- 1 small Fresh cucumber
- 3 full Nori seaweed sheets
- 1 whole Avocado
- 1 teaspoon Lemon juice
- 1 teaspoon Fresh ginger, peeled and julienned
- 1 teaspoon Wasabi paste
- 1 tablespoon Chives, finely chopped
Instructions
Rinse the sushi rice with cold water in a fine-mesh strainer until the water runs clear, then drain well.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and let it sit for 10 minutes covered.
In a small bowl, mix the rice vinegar and sugar. Gently fold this mixture into the warm rice using a wooden spoon.
Slice the scallops in half horizontally and marinate them with lemon juice and a teaspoon of low sodium soy sauce. Set aside for 10 minutes.
Peel the cucumber and slice into thin strips. Cut the avocado in half, remove the pit, and slice into thin strips.
Lay a sheet of nori shiny side down on a bamboo sushi mat covered with plastic wrap. With wet hands, spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top.
Place a few strips of cucumber and avocado horizontally across the bottom third of the rice, then lay a few scallop halves on top, followed by a little of the julienned ginger.
Using the bamboo mat, roll the sushi away from you, keeping the fillings in place as you roll. Moisten the top border of the nori with water to seal the roll.
Slice the sushi roll into 8 pieces using a sharp knife moistened with water to prevent sticking.
Repeat the rolling process with the remaining nori sheets and ingredients.
Serve the scallop sushi with a small dollop of wasabi paste on the side and sprinkle with finely chopped chives for garnish.
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 2226 mg | 97% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 17.2 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1906 mg | 41% | |
*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.
