Low Sodium Temaki Sushi
Experience the vibrant flavors of sushi in a heart-healthy way with this Low Sodium Temaki Sushi recipe. Perfect for those seeking to reduce their salt intake without sacrificing taste, this DIY sushi dish combines seasoned sushi rice, crisp julienned vegetables, creamy avocado, tender cooked shrimp, and unsalted chicken breast, wrapped in nutrient-rich nori sheets. With easy-to-follow steps and minimal prep time, you can create handheld sushi cones that are as fun to make as they are to eat. Serve these customizable sushi rolls fresh with an optional low sodium soy sauce dip for a light and flavorful meal that’s perfect for gatherings or quick, nutritious dinners.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 2 tablespoons Low sodium soy sauce (optional for dipping)
- 4 sheets Nori sheets (seaweed)
- 0.5 cup Cucumber, julienned
- 0.5 cup Carrot, julienned
- 1 whole Avocado, sliced
- 4 ounces Cooked shrimp, sliced thinly
- 4 ounces Cooked, sliced chicken breast (unsalted)
- 0.5 cup Fresh arugula or baby spinach
Instructions
Rinse the sushi rice in cold water until the water runs clear. This removes excess starch for a better texture.
Add the rinsed sushi rice and 1.25 cups of water to a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the water is absorbed.
Once the rice is cooked, transfer it to a large mixing bowl and let it cool slightly.
In a small microwave-safe dish, combine the rice vinegar and sugar. Microwave for 10-15 seconds, then stir until the sugar dissolves.
Drizzle the vinegar mixture over the warm rice and gently fold with a wooden spoon or spatula to combine. Allow the rice to cool to room temperature.
Cut each nori sheet in half to create 8 smaller rectangles.
Prepare your fillings by slicing the cucumber, carrot, avocado, shrimp, and chicken into thin, easy-to-roll pieces. Arrange them along with the fresh arugula or baby spinach on a platter.
To assemble the temaki, place one small nori sheet shiny side down in the palm of your hand.
Spread a thin layer of seasoned sushi rice diagonally across one corner of the nori sheet, leaving a border at the edges.
Layer a small selection of fillings—cucumber, carrot, avocado, shrimp, chicken, and greens—on top of the rice.
Roll the nori sheet into a cone shape, starting from the rice-filled corner and wrapping it around the fillings. Use a grain of rice or a small dab of water to seal the edge.
Repeat with the remaining ingredients. Serve immediately with optional low sodium soy sauce for dipping, if desired.
Nutrition Facts
Calories |
967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 1570 mg | 68% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 11.4 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 225 mg | 17% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2230 mg | 47% | |
*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.
