Low Sodium Sushi Veggie Roll
Satisfy your sushi cravings with this Low Sodium Sushi Veggie Roll recipe that's packed with fresh, vibrant vegetables and made with minimal sodium for a heart-healthy twist. Featuring perfectly seasoned sushi rice, crisp cucumber, sweet carrot, creamy avocado, and umami-rich nori, these homemade veggie sushi rolls are as delicious as they are nutritious. With a prep time of just 25 minutes, this recipe is beginner-friendly and ideal for a fun, interactive meal. Perfect for lunch, dinner, or as a party appetizer, these sushi rolls pair wonderfully with optional low-sodium soy sauce for dipping. Enjoy a wholesome, plant-based alternative to traditional sushi that’s light, flavorful, and easy on the salt!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 0.5 teaspoons Sugar
- 4 sheets Seaweed sheets (nori)
- 0.5 medium Cucumber
- 1 medium Carrot
- 1 medium Avocado
- 2 tablespoons Low-sodium soy sauce (optional, for dipping)
Instructions
Rinse 1 cup of sushi rice thoroughly under cold water until the water runs clear.
Combine the rinsed rice and 1.25 cups of water in a medium pot. Cover and bring to a boil over medium-high heat, then reduce the heat to low and cook for 15 minutes. Let the rice sit, covered, for another 10 minutes off the heat.
While the rice is cooking, prepare the sushi vinegar. In a small bowl, mix 2 tablespoons of rice vinegar with 0.5 teaspoons of sugar, stirring until dissolved.
Once the rice has rested, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
Prepare the vegetables by cutting the cucumber, carrot, and avocado into thin, julienne-style strips.
Place a bamboo sushi mat on a clean work surface and lay a sheet of nori shiny side down on top of it.
Wet your hands with water to prevent sticking and spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge.
Place a small handful of cucumber, carrot, and avocado slices horizontally across the center of the rice.
Using the bamboo mat, carefully roll the sushi tightly, starting from the edge nearest you and rolling away. Press gently to seal the roll at the edge without rice.
Repeat the process with the remaining nori, rice, and vegetables to create 4 rolls.
Using a sharp knife, slice each roll into 6-8 pieces, wiping the knife clean with a damp cloth between cuts.
Optional: Serve with low-sodium soy sauce for dipping.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1110 mg | 48% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 6.9 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1259 mg | 27% | |
*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.
