Low Sodium Tuna and Avocado Sushi Roll
Elevate your sushi game with this mouthwatering Low Sodium Tuna and Avocado Sushi Roll – a fresh and nutritious twist on the classic favorite! Perfect for health-conscious foodies, this recipe combines sushi-grade tuna, creamy avocado, and crisp cucumber, all wrapped in tender sushi rice and nori sheets for a pure burst of flavor and texture in every bite. Balanced with a homemade sushi vinegar dressing and paired with low sodium soy sauce, this dish is ideal for those watching their salt intake without sacrificing taste. With easy-to-follow steps and straightforward preparation, these vibrant sushi rolls make an elegant appetizer or light meal that’s sure to impress at gatherings or add a touch of sushi sophistication to your weeknight dinner.
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Recipe Information
Ingredients
- 4 oz Sushi-grade tuna
- 1 whole Avocado
- 4 sheets Nori (seaweed sheets)
- 2 cups Sushi rice
- 2 tbsp Rice vinegar
- 1 tsp Sugar
- 2 tbsp Low sodium soy sauce
- 0.5 whole Cucumber
- 2.5 cups Water
- 2 tbsp Pickled ginger
- 1 tsp Wasabi paste (optional)
Instructions
Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the sushi rice and 2.5 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender.
While the rice cooks, prepare the sushi vinegar by combining the rice vinegar and sugar in a small bowl. Stir until the sugar dissolves.
Once the rice is cooked, transfer it to a large bowl and drizzle the sushi vinegar mixture over the rice. Gently fold the rice to combine while fanning it to cool. Allow it to reach room temperature.
Slice the sushi-grade tuna into thin strips (approximately ¼ inch wide) and set aside.
Cut the avocado in half, remove the pit, scoop out the flesh, and slice it into thin strips.
Peel the cucumber and cut it into thin strips, similar in size to the tuna and avocado.
Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge.
Lay a few strips of tuna, avocado, and cucumber horizontally across the center of the rice.
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to form a tight roll. Seal the edge of the nori with a small amount of water.
Repeat this process with the remaining ingredients to create four sushi rolls.
Using a sharp knife, slice each roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to maintain clean edges.
Serve the sushi rolls with low sodium soy sauce, pickled ginger, and wasabi paste (if desired) on the side. Enjoy!
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1617 mg | 70% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 7.9 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 150 mg | 12% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1798 mg | 38% | |
*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.
