Low Sodium Spicy Crab Roll
Experience the perfect blend of indulgence and health with this Low Sodium Spicy Crab Roll recipe—an irresistible twist on classic sushi! Crafted with seasoned sushi rice, fresh crab meat, creamy low-sodium mayonnaise, and a kick of low-sodium sriracha, this roll delivers big flavor while staying heart-friendly. Filled with crisp cucumber, buttery avocado, and wrapped in a sheet of nori, this sushi roll offers a harmonious balance of tastes and textures. The recipe features easy steps for creating restaurant-quality sushi at home, making it ideal for both beginners and sushi enthusiasts. Ready in under an hour, it’s perfect for a light lunch or elegant dinner, complete with optional sesame seed garnish for added flair. Impress your taste buds and guests with this vibrant, healthy sushi recipe today!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar (low sodium)
- 1 teaspoon Sugar
- 4 ounces Fresh crab meat
- 2 tablespoons Low-sodium mayonnaise
- 1 teaspoon Sriracha (low sodium)
- 1 sheet Nori (seaweed sheet)
- 1 small piece Cucumber
- 0.5 Avocado
- 1 teaspoon Sesame seeds (optional)
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch and ensures the rice doesn’t turn gummy when cooked.
In a small pot, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover with a lid and cook for 18 minutes or until the water is fully absorbed.
Once the rice has finished cooking, remove it from the heat and let it rest, covered, for 10 minutes to allow it to steam further.
In a small bowl, mix the rice vinegar and sugar until the sugar dissolves completely. Transfer the cooked rice to a large, non-metallic bowl and gently fold the vinegar mixture into the rice. Let the seasoned rice cool to room temperature by covering it with a clean kitchen towel.
In another bowl, combine the fresh crab meat, low-sodium mayonnaise, and low-sodium sriracha. Mix gently until the mixture is evenly incorporated. Set aside.
Prepare the vegetables by slicing the cucumber into thin strips and the avocado into thin slices.
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Place a sheet of nori, shiny side down, on the mat.
Wet your hands with water to prevent sticking and spread an even layer of sushi rice over the nori, leaving about 1 inch at the top edge uncovered.
Turn the nori and rice sheet over so the rice is facing down against the mat. In the center of the nori, place a line of crab mixture, cucumber strips, and avocado slices.
Using the bamboo mat, carefully roll the sushi into a tight cylinder, starting from the bottom edge. Press firmly but gently as you roll to shape the roll evenly.
Once the roll is completed, use a sharp knife dipped in water to slice the roll into 6 to 8 even pieces.
Sprinkle sesame seeds on top for garnish if desired. Serve immediately with low-sodium soy sauce or pickled ginger, if preferred.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1334 mg | 58% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 7.1 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 932 mg | 20% | |
*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.
