Low Sodium Tempura Shrimp Sushi
Elevate your sushi night with this irresistible Low Sodium Tempura Shrimp Sushi recipe, a perfect combination of crunch and flavor wrapped in tender sushi rice. This recipe swaps traditional high-sodium ingredients for a healthier twist, featuring tempura-battered shrimp fried to golden perfection, crisp cucumber, creamy avocado, and seasoned sushi rice rolled in seaweed sheets. The homemade tempura batter—made with all-purpose flour, cornstarch, and ice-cold water—delivers a light, crispy texture without overloading on salt. Ideal for home chefs, this recipe combines the art of sushi-making with the indulgence of tempura in a dish that's both heart-conscious and delicious. Serve with low-sodium soy sauce or pickled ginger for a complete, guilt-free sushi experience. Perfect for entertaining or satisfying your personal craving for Japanese cuisine!
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Recipe Information
Ingredients
- 8 pieces Shrimp (large, peeled and deveined)
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1 cup Ice-cold water
- 2 cups Sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt (low sodium)
- 4 sheets Nori sheets
- 0.5 cup Cucumber (julienned)
- 1 medium Avocado (sliced)
- 3 cups Neutral oil (like canola, for frying)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.
Once the rice is cooked, mix rice vinegar, sugar, and low-sodium salt in a small bowl until dissolved. Gently fold this mixture into the warm rice and let it cool to room temperature.
Heat the oil in a deep pot or fryer to 350°F (175°C).
In a mixing bowl, whisk together all-purpose flour, cornstarch, and baking powder. Gradually add ice-cold water, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Pat the shrimp dry with paper towels. Dip each shrimp into the batter, allowing excess to drip off, and carefully lower it into the hot oil. Fry in batches for 2–3 minutes or until golden and crispy. Transfer to a paper towel-lined plate to remove excess oil.
Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down.
Wet your hands with water to prevent sticking, and spread an even layer of sushi rice over the nori, leaving about 1 inch at the top edge uncovered.
Lay a few pieces of tempura shrimp, cucumber, and avocado along the center of the rice.
Using the bamboo mat, roll the sushi tightly from the bottom. Apply gentle pressure to shape the roll as you go.
Seal the edge of the nori by wetting it slightly with water. Let the roll sit for a minute before cutting.
Use a sharp knife to cut the roll into 6–8 pieces. Repeat with the remaining nori sheets and ingredients.
Serve immediately with low-sodium soy sauce or a side of pickled ginger, if desired.
Nutrition Facts
Calories |
7776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 735.3 g | 943% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1137 mg | 49% | |
| Total Carbohydrate | 256.0 g | 93% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 6.8 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1672 mg | 36% | |
*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.
