Low Sodium Sushi Bowl
Experience the vibrant flavors of Japanese-inspired cuisine with this Low Sodium Sushi Bowl, a fresh take on traditional sushi packed into a hearty, easy-to-make bowl. Perfect for health-conscious food lovers, this recipe substitutes high-sodium ingredients with wholesome alternatives while still delivering that signature sushi experience. Fluffy sushi rice seasoned with honey and rice vinegar serves as the base, topped with crisp cucumber, shredded carrot, creamy avocado, nutty edamame, and delicate nori strips. Finished with toasted sesame seeds and green onion, this bowl is as nutritious as it is delicious. Whether you opt for a low-sodium soy sauce drizzle or enjoy it as is, this quick and customizable dish makes for a satisfying lunch or dinner in under 40 minutes.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.5 cups water
- 3 tablespoons rice vinegar
- 1 teaspoon honey (or maple syrup for vegan option)
- 1 medium unsalted cucumber, thinly sliced
- 1 large carrot, shredded
- 1 medium avocado, sliced
- 1 piece nori sheet, cut into thin strips
- 0.5 cup shelled edamame (fresh or thawed)
- 2 tablespoons low-sodium soy sauce substitute (optional)
- 1 teaspoon toasted sesame seeds
- 1 small green onion, thinly sliced
Instructions
Rinse the sushi rice thoroughly until the water runs clear. This step removes excess starch and ensures fluffier rice.
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and let it sit, covered, for another 10 minutes.
While the rice cooks, prepare the rice seasoning. In a small bowl, mix the rice vinegar and honey (or maple syrup for a vegan option). Stir until combined.
Transfer the cooked rice to a large mixing bowl. Gradually drizzle the vinegar mixture over the rice while gently folding it in with a spatula. Allow the rice to cool to room temperature.
Prepare the toppings: thinly slice the cucumber, shred the carrot, slice the avocado, and cut the nori sheet into thin strips.
Assemble your sushi bowls. Divide the seasoned rice evenly between two serving bowls.
Arrange the prepared toppings on top of the rice: cucumber, carrot, avocado slices, edamame, and nori strips. Sprinkle toasted sesame seeds and sliced green onions over the top.
Serve with low-sodium soy sauce substitute on the side for optional dipping or drizzling. Enjoy your healthy, low-sodium sushi bowl!
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 434 mg | 19% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 16.0 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1996 mg | 42% | |
*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.
