Low Sodium Spicy Tuna Sushi Roll
Elevate your sushi game with this Low Sodium Spicy Tuna Sushi Roll, a health-conscious twist on the classic favorite. Packed with vibrant ingredients like sushi-grade tuna, creamy avocado, crisp cucumber, and seasoned sushi rice, this recipe keeps the signature bold flavors of spicy tuna intact while drastically reducing the sodium content. With the use of low sodium soy sauce or tamari, unsalted rice vinegar, and the option for homemade mayonnaise, you can easily customize this roll to suit your dietary needs. Perfectly rolled with nori sheets and finished with optional garnishes such as scallions and sesame seeds, these fresh, flavorful sushi rolls are ideal for a guilt-free sushi night in. Ready in under 40 minutes, this recipe is a must-try for sushi lovers seeking a healthier alternative!
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Recipe Information
Ingredients
- 6 oz Sushi-grade tuna
- 2 cups Cooked sushi rice
- 2 tbsp Unsalted rice vinegar
- 1 tsp Low sodium soy sauce or tamari
- 1 tsp Sriracha (low sodium if available)
- 1.5 tbsp Mayonnaise (use low sodium or homemade to control sodium)
- 2 whole sheets Nori (seaweed sheets)
- 1 medium (peeled and julienned) Cucumber
- 0.5 medium (sliced into thin strips) Avocado
- 1 tbsp (thinly sliced) Scallions (optional, for garnish)
- 1 tsp Sesame seeds (optional, unsalted for garnish)
Instructions
Prepare the sushi rice: If not already done, cook the sushi rice according to package instructions. While the rice is still warm, gently fold in the unsalted rice vinegar. Let it cool to room temperature.
Make the spicy tuna mixture: Dice the sushi-grade tuna into small cubes. In a small bowl, combine the tuna, low sodium soy sauce or tamari, low sodium or standard sriracha, and mayonnaise. Mix well and set aside.
Prepare the vegetable fillings: Peel and julienne the cucumber into thin strips. Cut the avocado into thin slices and set both aside.
Lay out the nori: Place one sheet of nori shiny side down on a bamboo sushi mat or a piece of plastic wrap.
Spread the rice: Wet your hands with a small bowl of water to prevent sticking. Gently spread about 1 cup of sushi rice evenly over the nori, leaving about 1 inch of space at the top edge.
Assemble the roll: Near the edge closest to you, place a line of cucumber, avocado slices, and a generous spoonful of the spicy tuna mixture.
Roll the sushi: Using the bamboo mat or plastic wrap, carefully roll the sushi away from you, applying gentle but firm pressure to form a tight roll. Seal the edge of the nori by moistening it slightly with water.
Slice the roll: With a sharp, wet knife, slice the roll into 6 to 8 even pieces.
Repeat the process: Repeat with the second sheet of nori and remaining ingredients to create another roll.
Garnish and serve: Optionally, top with sliced scallions and sprinkle with unsalted sesame seeds. Serve immediately with additional low sodium soy sauce or tamari on the side for dipping if desired.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 440 mg | 19% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 5.8 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1655 mg | 35% | |
*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.
