Low Sodium Spicy Tuna Roll
Discover the perfect balance of bold flavors and heart-healthy preparation with this Low Sodium Spicy Tuna Roll recipe! Crafted with sushi-grade tuna, low-sodium sriracha, and mayonnaise, this dish delivers all the creamy, fiery goodness you crave without the extra salt. Fresh cucumber and avocado add crunch and creaminess, while fluffy seasoned sushi rice ties it all together in a vibrant, restaurant-quality roll. Whether you're watching your sodium intake or simply seeking a lighter twist on a classic favorite, this homemade sushi recipe is as satisfying as it is easy to prepare. Perfectly paired with a low-sodium soy sauce substitute, these rolls are a delicious and guilt-free way to indulge in your sushi cravings!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.25 teaspoon Salt substitute
- 4 ounces Fresh sushi-grade tuna
- 1 tablespoon Low-sodium sriracha sauce
- 1 tablespoon Low-sodium mayonnaise
- 2 pieces Nori sheets
- 0.5 Cucumber
- 0.5 Avocado
- 1 teaspoon Sesame seeds (optional)
- 2 tablespoons Soy sauce substitute (optional, for dipping)
Instructions
Rinse the sushi rice thoroughly in 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 saucepan. Cook according to the rice cooker's instructions, or bring to a boil in the saucepan, then reduce the heat to low, cover, and simmer for 20 minutes. Let the rice rest for 10 minutes after cooking.
In a small bowl, mix the rice vinegar, sugar, and salt substitute until dissolved. Gently fold this mixture into the cooked rice with a wooden spoon or rice paddle while the rice is still warm. Allow the rice to cool to room temperature, covering it with a damp towel to keep it from drying out.
Dice the fresh sushi-grade tuna into small pieces and place it in a bowl. Add the low-sodium sriracha sauce and low-sodium mayonnaise, mixing gently until the tuna is coated. Set aside.
Cut the cucumber and avocado into thin strips, roughly 3-4 inches long, for the filling.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat or sheet of plastic wrap. Wet your hands with water to prevent the rice from sticking, and spread a thin, even layer of rice over the nori, leaving about 1 inch of space at the top edge.
Spread a line of the spicy tuna mixture across the center of the rice. Add a few strips of cucumber and avocado for crunch and creaminess.
Using the bamboo mat or plastic wrap, carefully roll the sushi into a tight log, starting from the edge closest to you. Press gently to secure the roll, then seal the edge with a bit of water if needed.
Repeat the process with the remaining ingredients to make the second roll.
Use a sharp knife to slice each roll into 6-8 pieces, wiping the blade clean between cuts to ensure neat slices.
Optional: Sprinkle the sliced rolls with sesame seeds for added texture and flavor.
Serve immediately with a low-sodium soy sauce substitute for dipping (if desired). Enjoy!
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 9.1 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2285 mg | 49% | |
*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.
