Low Sodium Sushi Roll with Eel Sauce
Delight your taste buds with this flavorful and heart-healthy Low Sodium Sushi Roll with Eel Sauce, a perfect option for sushi lovers seeking a lighter, sodium-conscious twist. This recipe combines the creamy richness of avocado, crisp cucumber, and tender low-sodium imitation crab sticks, all wrapped in delicate nori and perfectly seasoned sushi rice. Topped with a homemade low-sodium eel sauce crafted from soy sauce, maple syrup, and cornstarch, it delivers the robust umami flavor you crave without the excess salt. Simple enough for beginners, this recipe takes just 40 minutes and yields two servings of fresh, homemade sushi that’s ideal for a quick lunch or dinner. Pair the rolls with a side of pickled ginger or steamed edamame for a complete sushi experience that’s as nourishing as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup (uncooked) Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Maple syrup
- 1 tablespoon Water (for eel sauce)
- 0.5 teaspoon Cornstarch
- 0.5 whole, sliced into strips Avocado
- 0.5 whole, julienned Cucumber
- 4 sticks Imitation crab sticks (low sodium)
- 2 whole sheets Nori sheets
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Cook 1 cup of sushi rice with 1.25 cups of water in a rice cooker or on the stovetop, following the package directions.
While the rice is cooking, prepare the low sodium eel sauce. In a small saucepan, mix 2 tablespoons of low sodium soy sauce, 1 tablespoon of maple syrup, and 1 tablespoon of water. Heat over medium heat until it comes to a gentle simmer.
In a small bowl, mix 0.5 teaspoons of cornstarch with 1 teaspoon of water to create a slurry. Slowly add it to the simmering sauce, stirring constantly until the sauce thickens. Remove from heat and let it cool.
When the rice is finished, transfer it to a large bowl and let it cool until warm (not hot). Gently fold in 2 tablespoons of rice vinegar and 1 teaspoon of sugar until evenly distributed. Set aside.
Prepare your sushi fillings: slice the avocado and julienne the cucumber.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat or a piece of plastic wrap on a flat surface.
Wet your hands with water to prevent sticking, then spread an even layer of rice across the nori, leaving a 1-inch border at the top edge without rice.
Arrange your fillings (avocado, cucumber, and imitation crab sticks) horizontally across the center of the rice.
Using the sushi mat, tightly roll the nori around the fillings, pressing gently to form a firm roll. Seal the edge with a bit of water. Repeat for the second roll.
Using a sharp, wet knife, slice each roll into 6-8 equal pieces.
Drizzle the cooled low sodium eel sauce over the sushi pieces, or serve it on the side as a dipping sauce. Enjoy immediately!
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1544 mg | 67% | |
| Total Carbohydrate | 112.5 g | 41% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 27.2 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1003 mg | 21% | |
*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.
