Low Sodium Tempura Spicy Tuna Roll
Elevate your sushi night with this irresistible Low Sodium Tempura Spicy Tuna Roll, a fusion of bold flavors and crispy textures designed for a healthier twist on a classic favorite. This delicious recipe combines sushi-grade tuna mixed with creamy low sodium sriracha mayo, fresh avocado, and crisp cucumber for a refreshing bite. Encased in seasoned rice and unseasoned nori, the roll is expertly coated in a light tempura batter and fried to golden perfection for a satisfying crunch. Perfect for those seeking low sodium alternatives without sacrificing taste, this homemade tempura roll is easy to prepare and ideal for serving up restaurant-quality sushi at home. Pair it with low sodium soy sauce and a drizzle of spicy mayo to complete your plate of flavorful indulgence.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 2 whole sheets Unseasoned nori sheets
- 1 cup Fresh sushi-grade tuna
- 1.5 teaspoons Low sodium sriracha
- 1 tablespoon Low sodium mayonnaise
- 0.5 cup All-purpose flour
- 0.25 cup Cornstarch
- 0.5 teaspoon Salt-free baking powder
- 0.75 cup Ice-cold water
- 4 cups Vegetable oil (for frying)
- 1 tablespoon Sesame seeds
- 0.5 small Cucumber
- 1 small Avocado
Instructions
Rinse the sushi rice in cold water until the water runs clear. Combine 1 cup of rice with 1.25 cups of water in a rice cooker or stovetop pot. Cook and let cool slightly.
Mix rice vinegar and sugar in a small bowl until dissolved. Gently fold the mixture into the cooked rice. Cover the rice with a damp cloth and set aside.
Dice the fresh sushi-grade tuna into small cubes and mix with low sodium sriracha and mayonnaise in a bowl. Refrigerate until needed.
Peel and thinly slice the cucumber and avocado. Set aside.
Prepare the tempura batter by whisking together all-purpose flour, cornstarch, and salt-free baking powder. Gradually add ice-cold water and stir until smooth (do not overmix).
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Place one nori sheet shiny side down on the plastic wrap. Spread half of the sushi rice evenly over the nori, leaving a 1-inch border at the top.
Sprinkle sesame seeds over the rice and gently flip the nori sheet so the rice side faces down.
Arrange a layer of spicy tuna, cucumber, and avocado horizontally (about 1 inch from the bottom edge of the nori). Roll tightly using the bamboo mat, applying gentle pressure to shape the roll.
Dip the entire roll into the tempura batter, ensuring it’s evenly coated. Carefully place the roll in the hot oil and fry for 1–2 minutes or until golden and crispy.
Remove the roll from the oil and drain on a paper towel-lined plate. Repeat the process with the second nori sheet and remaining ingredients.
Using a sharp, wet knife, slice each roll into 6–8 pieces. Serve immediately with low sodium soy sauce (optional) and a garnish of additional spicy mayo or sesame seeds, if desired.
Nutrition Facts
Calories |
9406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 992.2 g | 1272% | |
| Saturated Fat | 143.2 g | 716% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 142.6 g | 52% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 7.6 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 13.5 mcg | 68% | |
| Calcium | 100 mg | 8% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2180 mg | 46% | |
*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.
