Low Sodium Sesame Seed Sushi Roll
Savor the fresh, vibrant flavors of a homemade Low Sodium Sesame Seed Sushi Roll that's perfect for sushi enthusiasts looking for a healthier option. This recipe combines tender sushi rice seasoned with a delicate blend of rice vinegar and sugar, complemented by the satisfying crunch of cucumber and carrot, along with creamy avocado. Each roll is enhanced with nutty toasted sesame seeds and wrapped in classic nori sheets for that authentic taste. Crafted with a focus on low sodium ingredients, including low sodium soy sauce, this sushi roll is ideal for those with dietary restrictions or anyone simply seeking a wholesome meal made from scratch. Ready in just 40 minutes, these rolls are an elegant, customizable dish that's sure to impress. Serve alongside soy sauce and optional wasabi for an irresistible Japanese-inspired dining experience.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 2 tablespoons Toasted sesame seeds
- 2 sheets Nori sheets
- 0.5 unit Cucumber
- 0.5 unit Avocado
- 1 small Carrot
- 1 tablespoon Low sodium soy sauce
- 1 teaspoon Wasabi paste (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Combine the rice and 1.25 cups of water in a medium saucepan, cover, and bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and let simmer for 15 minutes. Remove from heat and let stand, covered, for an additional 10 minutes.
In a small bowl, combine the rice vinegar and sugar, and mix until the sugar has dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar-sugar mixture using a wooden spoon or rice paddle. Allow the rice to cool to room temperature.
While the rice is cooling, prepare the vegetables. Slice the cucumber, avocado, and carrot into thin strips.
Lay a bamboo sushi mat on a flat surface. Place a sheet of nori on the mat, shiny side down.
With dampened hands, evenly spread a thin layer of rice over the nori, leaving about 1 inch at the top edge of the nori sheet free of rice.
Sprinkle 1 tablespoon of toasted sesame seeds over the rice.
Arrange a few strips of cucumber, avocado, and carrot across the center of the rice.
Using the sushi mat, roll the sushi tightly starting from the edge closest to you. Apply gentle pressure to shape the roll.
Using a sharp, damp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth in between cuts to ensure clean slices.
Repeat with the remaining ingredients to make the second roll.
Serve with low sodium soy sauce and a small amount of wasabi paste if desired.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 17.5 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1006 mg | 21% | |
*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.
