Low Sodium Sushi Pizza
Take your love for sushi to a whole new level with this creative and healthy twist on the classic – Low Sodium Sushi Pizza! Perfectly crafted for those seeking flavorful yet heart-friendly options, this dish features a crispy sushi rice "crust," lightly seasoned with rice vinegar and low sodium soy sauce for an authentic taste. Topped with a creamy avocado and Greek yogurt base, fresh veggies like carrot and cucumber, and garnished with sushi-grade salmon or cooked shrimp, this visually stunning recipe delivers a harmonious balance of textures and flavors. Finished with toasted sesame seeds and green onion, it’s a delicately seasoned, nutrient-packed creation that transforms sushi into a shareable pizza delight. Ready in just 40 minutes, this unique fusion dish is ideal for a light dinner or fun appetizer. Perfect for satisfying sushi cravings with a low sodium twist!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 1.5 tablespoons rice vinegar
- 0.5 teaspoons sugar
- 1 teaspoon low sodium soy sauce
- 1 teaspoon sesame oil
- 0.5 avocado
- 2 tablespoons plain Greek yogurt (or low sodium cream cheese)
- 3 ounces sushi-grade salmon (or cooked shrimp, optional)
- 0.25 cucumber
- 0.25 carrot
- 1 nori sheet
- 1 teaspoon toasted sesame seeds
- 1 green onion
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a small pot, combine the rinsed rice and 1.25 cups of water. Bring to a boil, then cover and reduce the heat to low. Let cook for 15 minutes, then remove from heat and set aside (still covered) for another 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and low sodium soy sauce. Gently fold this mixture into the cooked rice using a spatula.
Lightly oil a non-stick skillet with sesame oil and heat on medium. Press the sushi rice into the skillet in a circular, pizza-like shape about 1/2 inch thick. Let it cook for 3-4 minutes on each side until lightly crispy and golden brown. Carefully transfer to a plate and let cool.
In a small bowl, mash the avocado and mix it with the Greek yogurt (or low sodium cream cheese) to create a creamy base.
Spread the avocado cream evenly over the cooled rice crust.
Slice the cucumber, carrot, and green onion into thin strips or small pieces. If using sushi-grade salmon or cooked shrimp, slice it into bite-sized pieces as well.
Arrange the cucumber, carrot, salmon/shrimp (if using), and thinly sliced nori on top of the avocado base.
Sprinkle toasted sesame seeds and chopped green onion over the top for garnish.
Slice into wedges like a pizza and serve immediately. Enjoy your low sodium sushi pizza!
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 4.8 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 121 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1106 mg | 24% | |
*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.
