Low Sodium Tuna Avocado Roll
Delight in the freshness and simplicity of this Low Sodium Tuna Avocado Roll, a sushi-inspired recipe that packs bold flavors without the added salt. Perfect for health-conscious diners and sushi lovers alike, this roll combines tender sushi-grade tuna, creamy avocado, and crisp cucumber, all wrapped in nutrient-rich nori and seasoned with naturally unsalted rice vinegar for a subtle tang. Crafted with meticulously rinsed sushi rice for the perfect texture, these rolls are easy to assemble using a bamboo sushi mat and are ready in under an hour. Whether you're hosting a light dinner or indulging in a homemade sushi night, serve these rolls with optional low-sodium soy sauce for an irresistibly savory touch. This heart-healthy recipe proves that you don’t need excess sodium to enjoy incredibly flavorful dishes!
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Recipe Information
Ingredients
- 1 cup (uncooked) sushi rice
- 1.25 cups water
- 2 tablespoons unsalted rice vinegar
- 1 teaspoon granulated sugar
- 4 ounces tuna (sushi-grade)
- 1 whole avocado
- 4 sheets nori seaweed sheets
- 0.5 whole cucumber
- 1 tablespoon low-sodium soy sauce (optional, for dipping)
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed sushi rice and 1.25 cups of water. Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes or until the water is fully absorbed.
Remove the rice from heat and let it sit, covered, for 10 more minutes. Then transfer it to a large bowl and let it cool slightly.
While the rice cools, mix 2 tablespoons of unsalted rice vinegar and 1 teaspoon of granulated sugar. Gently fold this mixture into the rice, ensuring it is evenly coated. Let the rice cool to room temperature.
Slice the tuna into thin strips approximately 3 inches long. Peel and slice the avocado into thin strips. Julienne the cucumber into thin matchstick-sized pieces.
Place a sheet of nori on a bamboo sushi mat shiny side down. Wet your hands with water to prevent sticking and spread a thin, even layer of prepared sushi rice over the nori, leaving a 1-inch border at the top edge for sealing.
Lay 2-3 strips of tuna, avocado, and cucumber horizontally across the center of the rice.
Using the bamboo mat, carefully roll the nori from the bottom edge upward, pressing gently but firmly to form a tight roll. Seal the edge with a little water.
Using a sharp knife, slice the roll into 6 even pieces. Repeat this process with the remaining nori sheets and fillings.
Serve the tuna avocado rolls immediately with low-sodium soy sauce for dipping if desired.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 633 mg | 28% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 7.9 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1536 mg | 33% | |
*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.
