Low Sodium Shrimp Sushi Roll
Delight in the fresh and flavorful taste of our Low Sodium Shrimp Sushi Roll, a healthier twist on a beloved Japanese classic. Perfect for sushi enthusiasts seeking a low-sodium option, this recipe combines tender, succulent shrimp, creamy avocado, and crisp cucumber wrapped in nutrient-rich nori sheets and seasoned sushi rice. With simple steps and just a handful of wholesome ingredients, including a splash of low-sodium soy sauce, this homemade sushi is both guilt-free and packed with clean, vibrant flavors. Ready in under an hour, it’s an ideal choice for a light lunch, appetizer, or elegant party dish. Pair with pickled ginger and a touch of wasabi for the ultimate sushi experience at home.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 cup Shrimp, peeled and deveined
- 1 whole Avocado
- 1 medium Cucumber
- 4 sheets Nori seaweed sheets
- 0.25 cup Low sodium soy sauce
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear, then combine with 1.25 cups of water in a rice cooker or saucepan. Cook according to the rice cooker's instructions or bring to a boil, cover, reduce heat, and simmer for 15 minutes, then remove from heat and let stand covered for an additional 10 minutes.
While the rice is cooking, mix the rice vinegar with sugar in a small bowl until dissolved.
Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture using a wooden spoon. Let the rice cool to room temperature.
Bring a pot of water to a boil and cook the shrimp until they turn pink and are cooked through, about 2-3 minutes. Drain and set aside to cool.
Slice the avocado in half, remove the pit, and slice the flesh into thin strips. Peel and slice the cucumber into thin matchstick pieces.
Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Place a sheet of nori on the mat, shiny side down.
With wet fingers, spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top edge.
Arrange a line of shrimp, avocado, and cucumber along the bottom edge of the rice-covered nori.
Using the bamboo mat as a guide, tightly roll the sushi away from you, applying gentle pressure to form a firm roll. Seal the edges by moistening the top border of the nori with water.
Repeat the process with the remaining nori sheets, rice, shrimp, avocado, and cucumber.
Use a sharp knife to slice each roll into 6-8 pieces. Serve with low sodium soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 3101 mg | 135% | |
| Total Carbohydrate | 101.8 g | 37% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 17.8 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2039 mg | 43% | |
*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.
