Low Sodium Tobiko Sushi
Delight in the vibrant flavors of Japan with this Low Sodium Tobiko Sushi recipe, a lighter take on traditional sushi rolls while retaining the signature pop of flying fish roe. Perfect for sodium-conscious diners, this recipe features savory unsalted rice vinegar, low-sodium soy sauce, and fresh ingredients like cucumber, avocado, and optional imitation crab sticks wrapped in delicate nori. The crowning glory is a touch of tobiko, which adds a satisfying crunch and a burst of color to each bite. With step-by-step instructions and simple techniques, creating homemade sushi has never been more approachable. Serve it with pickled ginger, a dash of wasabi, and low-sodium soy sauce for dipping to complete your sushi experience. Healthy, flavorful, and stunningly fresh, this dish is ideal for impressing family and friends or enjoying solo as a gourmet treat.
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Recipe Information
Ingredients
- 1 cup (uncooked) Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar (unsalted)
- 1.5 teaspoons Granulated sugar
- 1 teaspoon Low-sodium soy sauce
- 4 tablespoons Tobiko (flying fish roe, low-sodium if available)
- 2 sheets Nori (seaweed sheets)
- 1 small, julienned Cucumber
- 0.5 whole, thinly sliced Avocado
- 4 sticks Imitation crab sticks (optional, low-sodium variety)
- 1 tablespoon (for garnish) Pickled ginger (low-sodium)
- 0.5 teaspoon (optional) Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot, and cook according to the rice cooker's instructions or as directed on the rice package.
While the rice cooks, prepare the sushi vinegar by mixing the unsalted rice vinegar, granulated sugar, and a teaspoon of low-sodium soy sauce in a small bowl. Stir until the sugar dissolves completely.
Once the rice is cooked, transfer it to a large bowl and gently fold the vinegar mixture into the rice using a wooden spoon or spatula. Be careful not to mash the rice. Allow the rice to cool to room temperature.
Prepare the nori sheets by cutting each sheet in half. Lay one half-sheet of nori, shiny side down, on a bamboo sushi mat (or a clean, flat surface if you don’t have a mat).
Wet your hands lightly with water to prevent sticking, and spread a thin, even layer of cooled sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange a small row of julienned cucumber, avocado slices, and optional low-sodium imitation crab sticks in the center of the rice layer.
Using the bamboo mat, carefully roll the nori and rice around the filling into a tight cylinder. Wet the edge of the nori to seal the roll. Repeat the process for the remaining nori sheets.
With a sharp knife, slice each roll into bite-sized pieces. Clean the knife with water between slices to ensure clean cuts.
Arrange the sushi pieces on a serving plate, and top each piece with a small dollop of low-sodium tobiko for that signature crunch and pop of flavor.
Serve the sushi with pickled ginger, a small dollop of wasabi, and additional low-sodium soy sauce for dipping if desired. Enjoy!
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1386 mg | 60% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 33.3 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 124 mg | 10% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1079 mg | 23% | |
*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.
