Low Sodium Tempura Sushi Roll
Delight in the perfect balance of flavor and health with this Low Sodium Tempura Sushi Roll recipe! Crafted for those keeping an eye on their sodium intake, this dish combines crisp tempura shrimp or veggies, creamy avocado, and fresh cucumber, all wrapped in unsalted nori and seasoned sushi rice. Made with a light, airy batter using low-sodium baking ingredients and fried in heart-healthy avocado oil, the tempura adds satisfying crunch without compromising freshness. Complete with the option for a low-sodium soy sauce dip, this easy homemade sushi is perfect for weeknight dinners or impressing guests at a gathering. Ready in under an hour, this healthier take on a Japanese favorite will have your taste buds dancing while keeping your diet in check.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 2 tablespoons Rice vinegar (low-sodium)
- 2 teaspoons Sugar
- 3 sheets Nori sheets (unsalted)
- 6 pieces Shrimp (peeled and deveined, optional)
- 1 small Zucchini (thinly sliced into matchsticks)
- 1 medium Carrot (thinly sliced into matchsticks)
- 0.5 cup All-purpose flour
- 0.25 cup Cornstarch
- 0.5 teaspoon Baking powder (low-sodium, optional)
- 0.75 cup Cold sparkling water
- 2 cups Avocado oil (for frying)
- 1 medium Avocado (sliced)
- 1 small Cucumber (sliced into thin strips)
- 2 tablespoons Low-sodium soy sauce (optional, for dipping)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine 1 cup of washed sushi rice and 1 1/4 cups of water in a pot. Bring it to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed.
Once the rice is cooked, transfer it to a large bowl and let it cool slightly. Combine 2 tablespoons of low-sodium rice vinegar and 2 teaspoons of sugar in a small bowl, warming slightly to dissolve the sugar. Gently fold this mixture into the rice.
Prepare the tempura batter by whisking together 0.5 cups of all-purpose flour, 0.25 cups of cornstarch, and 0.5 teaspoons of low-sodium baking powder (if using). Slowly add 0.75 cups of cold sparkling water to the dry ingredients, mixing until just combined. Do not overmix; a few small lumps are fine.
Heat 2 cups of avocado oil in a deep skillet or pot over medium-high heat to 350°F (175°C). While the oil heats, pat the shrimp, zucchini, and carrots dry with a paper towel.
Dip the shrimp and vegetables into the tempura batter, then carefully place them into the hot oil. Fry in small batches for 2-3 minutes or until golden and crispy. Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
Place one nori sheet shiny side down on a bamboo sushi mat or clean towel. Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge for sealing.
Arrange a few slices of tempura shrimp or vegetables, avocado, and cucumber horizontally across the bottom third of the rice.
Using the sushi mat, roll the nori sheet tightly over the fillings, sealing the edge with a little water. Repeat for the remaining nori sheets and fillings.
Slice the sushi rolls into bite-sized pieces using a sharp, wet knife. Clean the knife between cuts for clean slices.
Serve the low sodium tempura sushi rolls with optional low-sodium soy sauce for dipping and enjoy immediately.
Nutrition Facts
Calories |
5240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 498.8 g | 639% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 159.9 g | 58% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 15.3 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1907 mg | 41% | |
*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.
