Low Sodium Sushi Salad
Discover the vibrant flavors of a deconstructed sushi experience with this Low Sodium Sushi Salad—a refreshing and heart-healthy alternative that brings the essence of sushi to your plate without the excess sodium. Featuring perfectly seasoned sushi rice, crisp cucumber matchsticks, sweet carrot shreds, creamy avocado cubes, and delicate nori strips, this recipe is a textural delight. Toasted sesame seeds and fresh green onions add a savory finishing touch, while a hint of ginger and a drizzle of lemon juice provide a zesty balance. Optional additions like unsalted shrimp and a low-sodium soy sauce substitute make it versatile for protein-packed meals or lighter fare. Ready in just 35 minutes, this sushi salad is the perfect fusion of flavor, nutrition, and convenience for healthy dining.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 3 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 1 medium Cucumber
- 1 medium Carrot
- 1 medium Avocado
- 2 sheets Nori sheets
- 0.5 cup Cooked, unsalted shrimp (optional for protein)
- 1 tablespoon Low sodium soy sauce substitute (optional)
- 1 tablespoon Sesame seeds (toasted)
- 2 stalks Green onions
- 1 teaspoon Fresh ginger (grated)
- 1 teaspoon Lemon juice
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear.
In a medium saucepan, combine the rinsed sushi rice and water. Cover and bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer for 15 minutes or until the water is fully absorbed. Remove from heat and let it sit, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and grated ginger until the sugar is dissolved. Pour this mixture over the cooked rice and gently fold to combine. Allow the rice to cool to room temperature.
While the rice is cooling, prepare the vegetables. Peel the cucumber, and slice it into thin matchsticks. Do the same with the carrot. Dice the avocado into bite-sized pieces.
Using kitchen scissors, cut the nori sheets into small strips or squares.
Thinly slice the green onions and set them aside.
In a large mixing bowl, combine the cooled sushi rice, cucumber, carrot, avocado, and nori. For additional protein, gently fold in the cooked unsalted shrimp, if using.
Drizzle with lemon juice and an optional low-sodium soy sauce substitute, if desired.
Sprinkle sesame seeds and sliced green onions on top as garnish.
Serve immediately and enjoy this low sodium sushi salad as a light entree or side dish.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 404 mg | 18% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 11.6 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 232 mg | 18% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1784 mg | 38% | |
*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.
