Low Sodium Shrimp Sushi
Delight in the fresh and flavorful goodness of homemade Low Sodium Shrimp Sushi, a heart-healthy twist on a Japanese classic. This easy-to-follow recipe combines perfectly seasoned sushi rice, tender cooked shrimp, crisp cucumber, creamy avocado, and a hint of wasabi, all rolled together in delicate nori sheets. With a focus on reducing sodium, this recipe swaps traditional soy sauce for a low-sodium alternative, making it ideal for those seeking a lighter option without sacrificing taste. Perfect for sushi beginners or seasoned pros, this recipe is a fun and rewarding way to bring restaurant-quality sushi into your own kitchen. Serve these beautifully crafted rolls as an impressive appetizer, a light lunch, or a shareable dinner centerpiece.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.5 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 8 pieces shrimp, cooked and peeled
- 4 sheets nori sheets
- 0.5 cup cucumber, thinly sliced
- 0.5 cup avocado, thinly sliced
- 1 teaspoon wasabi paste
- 0.25 cup low-sodium soy sauce
Instructions
Rinse the sushi rice under cold running water until the water runs clear, then drain.
Combine the rice and 1.5 cups of water in a saucepan. Bring to a boil, then reduce heat to low. Cover and cook for 20 minutes or until water is absorbed.
While the rice cooks, in a small saucepan and over low heat, combine rice vinegar and sugar. Stir until sugar is dissolved. Allow to cool slightly.
After the rice has cooked, transfer it to a large wooden or plastic bowl. Drizzle the vinegar mixture evenly over the rice and fold it in gently with a wooden spoon. Allow the rice to cool to room temperature.
Place a bamboo sushi mat on a clean surface. Lay a sheet of nori, shiny side down, on the mat.
Spread a thin layer of the cooled sushi rice over two-thirds of the nori, leaving about 1 inch uncovered at the top edge for sealing the roll.
Place 2 pieces of shrimp, a few cucumber slices, and a few avocado slices across the middle of the rice.
Smear a small amount of wasabi along the ingredients for added flavor.
Hold the edge of the mat with your thumbs while keeping the filling in place with your fingers, lift the edge of the mat closest to you and roll it away from you, pressing firmly to form a smooth cylinder.
Use a sharp knife to slice the roll into six to eight pieces, wiping the knife with a damp cloth between cuts.
Repeat the rolling process with the remaining ingredients.
Serve sushi rolls with low-sodium soy sauce on the side for dipping.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 6.9 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1153 mg | 25% | |
*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.
