Low Sodium Seaweed Salad Sushi
Elevate your sushi game with this vibrant and healthy Low Sodium Seaweed Salad Sushi recipe! Perfect for sushi lovers seeking a lighter twist, this dish pairs seasoned sushi rice with a refreshing mix of rehydrated seaweed, crisp julienned cucumber and carrot, creamy avocado, and a sprinkle of sesame seeds and green onions for added crunch. Using low sodium soy sauce keeps the flavors balanced and heart-friendly without compromising taste, while the hint of wasabi and grated ginger adds just the right amount of zing. With simple step-by-step instructions and wholesome ingredients, this recipe is an easy, nutritious way to indulge in the art of sushi-making at home. Ideal for a light lunch, dinner, or an impressive appetizer, these homemade rolls are sure to delight!
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Recipe Information
Ingredients
- 5 pieces Nori (seaweed) sheets
- 2 cups Sushi rice
- 2.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 2 tablespoons Low sodium soy sauce
- 1 cup Arame or wakame dried seaweed
- 1 medium Cucumber, julienned
- 1 medium Carrot, julienned
- 1 medium Avocado, sliced
- 2 tablespoons Sesame seeds
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Wasabi paste
- 2 tablespoons Green onions, chopped
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rice and water in a rice cooker or saucepan. If using a saucepan, bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from heat and let it sit covered for another 10 minutes.
While the rice is cooking, soak the dried seaweed in a bowl of cold water for 10 minutes to rehydrate. Drain well and set aside.
In a small saucepan, mix rice vinegar and sugar over low heat until the sugar dissolves. Remove from heat and let it cool slightly.
Transfer the cooked rice to a large bowl and gently fold in the vinegar-sugar mixture to season the rice, being careful not to mash the rice.
Place a nori sheet on a bamboo sushi mat, shiny side down. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of the top edge uncovered.
Add a line of seaweed salad, cucumber, carrot, avocado, and a sprinkle of sesame seeds and green onions in a line across the rice at the edge closest to you.
Using the bamboo mat, roll the sushi away from you, pressing gently with each roll to keep the shape tight without squeezing the filling out. Moisten the top edge with water to seal the nori sheet.
Repeat the process with the remaining ingredients to make more rolls.
With a sharp knife, slice each roll into 6-8 pieces. Serve with low sodium soy sauce, wasabi, and grated ginger on the side.
Nutrition Facts
Calories |
1202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3660 mg | 159% | |
| Total Carbohydrate | 200.6 g | 73% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 20.9 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2872 mg | 61% | |
*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.
