Low Sodium Spider Roll
Delight in a healthier take on a sushi classic with this Low Sodium Spider Roll recipe, perfect for those seeking reduced-sodium options without sacrificing flavor. This vibrant dish features crispy, golden tempura soft-shell crab coated in unsalted panko breadcrumbs, alongside refreshing cucumber matchsticks and creamy avocado, all rolled in seasoned sushi rice and unsalted toasted nori sheets. With a homemade low-sodium soy sauce and pickled ginger garnish, this recipe transforms traditional Japanese cuisine into a heart-smart indulgence. Whether you're new to sushi rolling or a seasoned chef, this dish is easy to prepare in just 35 minutes and pairs perfectly with wasabi for a flavorful kick. Crafted with careful attention to health-conscious ingredients, it's a delicious way to enjoy restaurant-style sushi from the comfort of your home.
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Recipe Information
Ingredients
- 2 cups Cooked sushi rice
- 2 sheets Unsalted toasted nori sheets
- 2 pieces Soft-shell crab
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 2 teaspoons Sugar
- 0.5 cucumber Cucumber, sliced into thin matchsticks
- 0.5 avocado Avocado, sliced
- 0.5 cup Low-sodium tempura batter mix
- 0.5 cup Cold water
- 0.5 cup Unsalted panko breadcrumbs
- 2 cups Neutral frying oil (such as vegetable or canola oil)
- 1 teaspoon Wasabi paste (optional)
- 2 tablespoons Pickled ginger for garnish (low-sodium option if available)
Instructions
In a small saucepan, combine rice vinegar, sugar, and a pinch of salt substitute (optional) over low heat. Stir until sugar dissolves completely. Remove from heat and let cool.
Add the vinegar mixture to the cooked sushi rice and gently mix to season. Cover rice with a clean kitchen towel and set aside.
Prepare the tempura batter by mixing the low-sodium tempura batter mix and cold water in a bowl, following package instructions for a light and thin consistency.
Coat the soft-shell crabs in the tempura batter, then dredge them in the unsalted panko breadcrumbs for extra crispiness.
Heat the neutral frying oil in a deep skillet or fryer to 350°F (175°C). Fry the crabs for 2-3 minutes per side, or until golden and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
Place a sheet of toasted nori, shiny side down, on a bamboo sushi mat. Wet your hands with water to prevent rice from sticking, and spread 1 cup of seasoned sushi rice evenly across the nori, leaving a 1-inch border at the top edge.
Flip the nori sheet so the rice faces down onto the bamboo mat. Arrange half of the cucumber, avocado slices, and one crispy soft-shell crab across the bottom edge of the nori.
Using the bamboo mat, carefully roll the nori sheet tightly over the filling, pressing gently as you roll. Seal the roll by moistening the top border of the nori with water.
Repeat with the second nori sheet and remaining ingredients.
Use a sharp knife dipped in water to slice each roll into 6-8 even pieces.
Serve with low-sodium soy sauce for dipping, a small dot of wasabi paste (optional), and pickled ginger on the side for garnish.
Nutrition Facts
Calories |
5622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 494.6 g | 634% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1737 mg | 76% | |
| Total Carbohydrate | 269.5 g | 98% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 14.3 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1391 mg | 30% | |
*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.
