Low Sodium Temaki Salmon
Dive into a flavor-packed Japanese classic with this Low Sodium Temaki Salmon recipe, perfect for sushi lovers seeking a heart-healthy option. Featuring tender sushi-grade salmon paired with seasoned rice, crunchy cucumber, creamy avocado, and crisp carrot, all wrapped in unsalted nori sheets, these hand-rolled delights are as nutritious as they are delicious. With reduced sodium soy sauce and optional salt substitutes, this recipe prioritizes health without sacrificing taste—perfect for those on a low-sodium diet. Enjoy the fun and interactive experience of assembling your own temaki rolls, ideal for a casual dinner or entertaining guests. Ready in just 50 minutes and crafted with vibrant, fresh ingredients, this dish is a wholesome way to satisfy your sushi cravings at home!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 0.5 teaspoon Sugar
- 0.25 teaspoon Salt substitute (optional, low sodium version)
- 8 ounces Fresh salmon (sushi-grade)
- 4 sheets Nori seaweed sheets (low sodium, unsalted if available)
- 1 small Cucumber
- 1 medium Avocado
- 1 small Carrot
- 1 tablespoon Toasted sesame seeds (unsalted)
- 2 tablespoons Low sodium soy sauce for dipping (optional)
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.
Combine the washed rice and 1.25 cups of water in a medium saucepan. Bring it to a boil, reduce the heat to low, cover, and cook for 18-20 minutes, or until the water is absorbed.
Once cooked, let the rice rest for 10 minutes covered. Transfer it to a large bowl and let it cool slightly.
In a small bowl, mix the rice vinegar, sugar, and salt substitute (if using) until dissolved. Fold this mixture into the warm rice using a cutting motion to avoid mashing the grains. Cover with a damp cloth and set aside.
Slice the salmon into thin strips or small rectangular pieces suitable for rolling. Ensure you are using sushi-grade salmon.
Peel and slice the cucumber, avocado, and carrot into thin julienne strips.
Cut the nori sheets in half to create smaller pieces suitable for hand rolls.
To assemble the temaki, place a halved nori sheet in one hand, shiny side down. Spread a small amount of seasoned rice on one side of the nori, leaving about an inch at the edges.
Layer a few strips of salmon, cucumber, avocado, and carrot diagonally across the rice. Sprinkle with a small pinch of toasted sesame seeds.
Carefully fold the nori into a cone shape, sealing the edge with a grain of rice to keep it closed. Repeat with the remaining ingredients.
Serve immediately with an optional side of low sodium soy sauce for dipping.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.7 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 913 mg | 19% | |
*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.
