Low Sodium Spicy Tuna Avocado Sushi
Indulge in a flavorful twist on traditional sushi with this Low Sodium Spicy Tuna Avocado Sushi recipe, perfect for health-conscious sushi lovers! Featuring sushi-grade tuna blended with creamy, low-sodium mayonnaise and a kick of low-sodium sriracha, this homemade sushi strikes the perfect balance between bold flavors and heart-friendly ingredients. Layered with fresh avocado, cucumber, and sprinkled with toasted sesame seeds, each roll delivers a satisfying combination of creamy, crunchy, and spicy. The recipe guides you step-by-step through creating restaurant-quality sushi rolls at home using simple techniques and everyday ingredients, all while keeping sodium levels in check. Ready in under an hour, this light yet indulgent dish pairs perfectly with low-sodium soy sauce or wasabi for dipping.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 4 ounces Fresh sushi-grade tuna (diced)
- 0.5 whole Avocado (sliced)
- 1 teaspoon Low-sodium sriracha (or homemade low-sodium hot sauce)
- 1 tablespoon Mayonnaise (preferably low-sodium or homemade)
- 2 whole Nori sheets
- 0.25 whole Cucumber (julienned)
- 1 teaspoon Toasted sesame seeds
- 2 tablespoons Water (for sealing nori)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and 1.25 cups of water in a rice cooker or pot. Cook according to the rice cooker's instructions or bring the pot to a boil, then cover and simmer on low heat for 18-20 minutes. Let the rice rest for 10 minutes after cooking.
In a small bowl, mix the rice vinegar and sugar until the sugar dissolves. Gently fold the mixture into the cooked rice while it's still warm. Set aside to cool to room temperature.
In a separate bowl, combine the diced tuna, low-sodium sriracha, and mayonnaise to create the spicy tuna filling. Adjust the spice levels to taste.
Place a sheet of nori shiny side down on a bamboo sushi mat or flat surface. Wet your hands with water to prevent sticking and spread half of the cooled sushi rice evenly over the nori, leaving about 1 inch of space at the top edge.
Sprinkle half of the sesame seeds over the rice. Carefully flip the nori over so the rice side is facing down.
Add a line of spicy tuna, avocado slices, and cucumber along the bottom edge of the nori.
Using the sushi mat, gently roll the nori over the filling, applying slight pressure to create a tight roll. Seal the edge with a small dab of water.
Repeat with the remaining ingredients to create a second roll.
Using a sharp knife, slice each roll into 6-8 equal pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Serve immediately with optional low-sodium soy sauce or wasabi on the side for dipping.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 5.7 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 908 mg | 19% | |
*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.
