Low Sodium Spicy Salmon Sushi Roll
Delight in the perfect balance of bold flavors and mindful eating with this Low Sodium Spicy Salmon Sushi Roll recipe! Featuring tender, sashimi-grade salmon coated in a zesty low-sodium sriracha and soy sauce mixture, this sushi roll is paired with creamy avocado, crisp cucumber, and seasoned sushi rice for a fresh, flavorful bite. The toasted sesame seeds add a nutty crunch, while the use of low-sodium ingredients ensures you'll enjoy all the taste without the extra salt. Perfect for sushi lovers looking for a healthier homemade option, these rolls are easy to make with step-by-step instructions and require no special equipment beyond a bamboo sushi mat. Whether you’re hosting a sushi night or craving a light, satisfying meal, these flavorful rolls are sure to impress!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 1 teaspoon Low-sodium soy sauce
- 4 ounces Fresh salmon sashimi-grade
- 1 teaspoon Sriracha (low-sodium or homemade)
- 0.5 medium Avocado
- 0.25 medium Cucumber
- 2 sheets Nori sheets (seaweed)
- 1 teaspoon Toasted sesame seeds
- 1 tablespoon Green onion (thinly sliced)
- 0.5 teaspoon Wasabi (optional)
- 1 tablespoon Pickled ginger (optional, low-sodium)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the sushi rice and water in a rice cooker or pot, and cook according to the rice package instructions (roughly 15-20 minutes). Once cooked, allow it to cool slightly.
In a small bowl, mix rice vinegar and sugar until dissolved. Gently fold this mixture into the warm rice and let it cool completely.
While the rice cools, prepare the filling: slice the salmon into thin strips, cut avocado into thin slices, and julienne the cucumber into long thin pieces.
In a small bowl, whisk together the sriracha and low-sodium soy sauce. Toss the salmon slices in this mixture to coat evenly.
Lay a sheet of nori shiny side down on a bamboo sushi mat wrapped in plastic wrap.
Spread a thin, even layer of sushi rice over the nori sheet, leaving about 1 inch at the top edge for sealing.
Sprinkle toasted sesame seeds over the rice for added flavor.
Arrange the salmon strips, avocado slices, cucumber, and green onion in a horizontal line across the center of the rice-covered nori sheet.
Using the bamboo mat, gently roll the sushi away from you, tucking the filling tightly with each roll and using the unfilled nori edge to seal the roll. Wet the edge with a little water if needed to ensure it sticks.
Repeat the process with the second nori sheet and remaining ingredients.
Use a sharp, non-serrated knife to slice each roll into 6-8 pieces, wiping the blade with a damp towel between cuts for clean slices.
Serve with a small dish of low-sodium soy sauce, wasabi, and pickled ginger if desired. Enjoy immediately for the freshest flavor!
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 429 mg | 19% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 6.8 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1067 mg | 23% | |
*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.
