Low Sodium Spicy Salmon Roll
Elevate your sushi night with this flavorful, heart-healthy Low Sodium Spicy Salmon Roll! Perfect for those watching their sodium intake, this recipe combines sushi-grade salmon coated in a tangy, creamy mixture of low-sodium sriracha and Greek yogurt, paired with fresh cucumber and avocado for a refreshing crunch. The sushi rice is delicately seasoned with unsalted rice vinegar and honey, ensuring a balance of sweet and savory without added salt. Rolled in nutrient-rich nori and finished with toasted sesame seeds and green onion, this homemade sushi is both wholesome and indulgent. Ready in just 35 minutes, this recipe is ideal for a light meal or a show-stopping appetizer. Serve with optional wasabi for a spicy kick and enjoy a guilt-free sushi experience!
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Recipe Information
Ingredients
- 6 ounces Sushi-grade salmon
- 2 cups Cooked sushi rice
- 2 sheets Nori sheets (seaweed)
- 2 tablespoons Unsalted rice vinegar
- 1 teaspoon Honey
- 1 tablespoon Low-sodium sriracha sauce
- 1 tablespoon Plain Greek yogurt (unsalted)
- 0.5 unit Cucumber
- 0.5 unit Avocado
- 1 teaspoon Toasted sesame seeds
- 1 teaspoon Green onion (chopped)
- 0.25 teaspoon Wasabi paste (optional)
- 0.25 cup Water
- 1 unit Bamboo sushi mat (for rolling)
Instructions
Prepare the sushi rice: In a small bowl, mix unsalted rice vinegar and honey, then gently fold it into the warm cooked sushi rice using a wooden spatula. Allow the rice to cool to room temperature.
Prepare the spicy salmon filling: Dice the sushi-grade salmon into small cubes. In another small bowl, mix low-sodium sriracha sauce and plain Greek yogurt. Gently toss the diced salmon in this mixture until evenly coated. Refrigerate until ready to use.
Prepare the cucumber and avocado: Slice the cucumber and avocado into thin strips, removing the seeds and skin as necessary.
Set up your sushi rolling station: Place a bamboo sushi mat on a flat surface and cover it with a piece of plastic wrap for easy rolling and cleanup. Lay a sheet of nori, shiny side down, on the mat.
Spread rice onto the nori: Wet your hands with a little water to prevent the rice from sticking. Take half of the prepared sushi rice and evenly spread it over the nori, leaving about 1 inch uncovered at the top edge.
Add the filling: About 1 inch from the bottom edge of the rice-covered nori, arrange the spicy salmon mixture, cucumber slices, and avocado slices in a horizontal line.
Roll the sushi: Using the bamboo mat, gently lift the bottom edge of the nori and begin rolling it upwards, applying slight pressure to keep the roll tight but not squishing the fillings. Continue until the entire roll is formed, sealing the edge with a small amount of water.
Slice the roll: Using a sharp knife, carefully slice the roll into 6-8 even pieces. Wipe the blade with a damp cloth between slices to ensure clean cuts.
Repeat steps 4-8 with the second nori sheet and the remaining ingredients.
Garnish and serve: Arrange the rolls on a serving plate. Sprinkle with toasted sesame seeds and chopped green onion. Serve with optional wasabi paste and low-sodium soy sauce replacement, if desired.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 12.2 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 146 mg | 11% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1454 mg | 31% | |
*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.
