Low Sodium Spicy Tuna Maki
Elevate your sushi night with this Low Sodium Spicy Tuna Maki recipe—perfectly crafted for those seeking bold flavors without excessive salt. Featuring sushi-grade tuna seasoned with a flavorful blend of low sodium soy sauce, sesame oil, and a dash of Sriracha, this roll strikes the ideal balance between spice and umami. The addition of creamy avocado and crisp julienned cucumber creates a perfect harmony of textures, while seasoned sushi rice provides the classic base. Rolled in nori sheets and sliced to perfection, these maki rolls are as visually appealing as they are delicious. Ready in just 40 minutes, this healthier take on spicy tuna sushi is ideal for impressing family and friends or indulging in a guilt-free solo sushi night. Pair them with extra low sodium soy sauce or wasabi for an unforgettable, low-sodium treat!
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Recipe Information
Ingredients
- 4 oz Sushi-grade tuna
- 2 cups Cooked sushi rice
- 1 tsp Low sodium soy sauce
- 2 tsp Sriracha (low sodium, if available)
- 1 tsp Sesame oil
- 1 small Cucumber, julienned
- 0.5 Avocado, thinly sliced
- 4 Nori sheets
- 2 tbsp Rice vinegar
- 1 tsp Sugar
- 1 Scallion, finely chopped
Instructions
In a small bowl, mix the cooked sushi rice with rice vinegar and sugar. Stir well and set aside to let the flavors meld.
Finely dice the sushi-grade tuna and place it in a mixing bowl.
Add the low sodium soy sauce, Sriracha, sesame oil, and chopped scallions to the tuna. Mix gently until well combined. Adjust spiciness by adding more Sriracha if desired. Cover and refrigerate until ready to use.
Prepare your rolling station by laying a bamboo mat flat on a clean surface. Place a sheet of nori shiny-side down on the mat.
Wet your hands with a small bowl of water to prevent sticking. Take a handful of seasoned sushi rice and spread it evenly across the nori sheet, leaving a 1-inch border at the top.
Arrange a line of julienned cucumber and avocado slices horizontally across the rice, about 1 inch from the bottom edge.
Spoon a thin line of the spicy tuna mixture over the cucumber and avocado. Be careful not to overfill, as this can make rolling difficult.
Using the bamboo mat, lift the bottom edge and carefully roll it over the filling. Continue rolling, applying gentle pressure to form a tight cylinder. Seal the edge with a small amount of water.
Repeat the process with the remaining nori sheets, rice, and filling.
Using a sharp knife, slice each roll into 6-8 equal pieces. Clean the knife with a damp cloth between cuts for clean edges.
Serve your Low Sodium Spicy Tuna Maki with extra low sodium soy sauce or wasabi on the side, if desired.
Nutrition Facts
Calories |
875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 405 mg | 18% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.4 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1132 mg | 24% | |
*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.
