Low Sodium Spicy Tuna Sushi
Elevate your sushi game with this flavorful and health-conscious recipe for Low Sodium Spicy Tuna Sushi! Perfectly cooked sushi rice is seasoned with a touch of rice vinegar and honey for subtle sweetness, then layered with creamy avocado, crisp cucumber, and a zesty mix of sushi-grade tuna blended with low-sodium sriracha and Greek yogurt. This heart-healthier take on a sushi classic keeps sodium in check without sacrificing flavor. Wrapped in nutrient-rich nori and garnished with optional sesame seeds, these rolls are easy to make at home with step-by-step guidance. Ideal for sushi lovers seeking a healthier option, this recipe serves as a fun and delicious centerpiece for dinners, lunchboxes, or party platters. Ready in just 40 minutes, it’s sushi made simple and satisfying!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Honey
- 4 ounces Tuna (sushi-grade)
- 1 teaspoon Low-sodium sriracha
- 1 tablespoon Plain Greek yogurt (unsweetened)
- 0.5 medium Cucumber
- 0.5 medium Avocado
- 4 sheets Nori sheets
- 1 teaspoon Sesame seeds (optional)
- 0.5 teaspoon Wasabi (optional, low-sodium version)
Instructions
Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
In a medium pot, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is completely absorbed.
Once cooked, remove the rice from the heat and let it sit covered for 10 minutes. Then, transfer the rice to a large bowl.
In a small bowl, mix the rice vinegar and honey. Gently fold this mixture into the rice with a wooden spoon or rice paddle. Allow the rice to cool to room temperature.
While the rice is cooling, finely dice the sushi-grade tuna and place it in a bowl.
Mix low-sodium sriracha and plain Greek yogurt into the diced tuna until well combined to create the spicy tuna filling.
Julienne the cucumber and thinly slice the avocado.
Lay a sheet of nori shiny side down on a bamboo sushi mat or clean flat surface. Wet your hands to prevent the rice from sticking and spread a thin, even layer of sushi rice across the nori, leaving a 1-inch border at the top edge.
Place a strip of cucumber, avocado slices, and a portion of the spicy tuna mixture along the center of the rice.
Using the bamboo mat, carefully roll the sushi tightly from the bottom edge up, pressing gently to form a firm roll. Seal the roll by moistening the top border of nori with a bit of water.
Repeat with the remaining nori sheets and ingredients.
Using a sharp knife dipped in water, slice each roll into 6-8 even pieces.
Sprinkle sesame seeds on top of the rolls if desired and serve with optional low-sodium wasabi on the side.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 9.4 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 122 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1218 mg | 26% | |
*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.
