Low Sodium Tuna Avocado Sushi
Delight in the fresh, clean flavors of Low Sodium Tuna Avocado Sushi, a healthy twist on traditional sushi that’s perfect for heart-conscious eaters and sushi lovers alike. This easy homemade recipe features tender sushi rice seasoned with a light touch of unseasoned rice vinegar and sugar, paired with creamy ripe avocado, crisp cucumber, and protein-packed low-sodium canned tuna. Wrapped in toasted nori sheets and rolled to perfection, these sushi rolls are ideal for a light lunch, a crowd-pleasing appetizer, or a snack that hits all the right notes without the extra salt. Made in just 45 minutes, this recipe is simple enough for beginners yet satisfying for experienced sushi enthusiasts. Serve with low-sodium soy sauce for dipping and enjoy a nutrient-rich meal that’s as delicious as it is wholesome! Perfect for anyone seeking heart-healthy recipes, easy homemade sushi, or delicious ways to enjoy tuna and avocado.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Unseasoned rice vinegar
- 1 teaspoon Sugar
- 1 can (5 ounces) Low-sodium canned tuna (drained)
- 1 medium Avocado (ripe)
- 0.5 medium Cucumber
- 4 sheets Nori sheets
- 2 tablespoons Low-sodium soy sauce (optional for dipping)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Drain well.
In a medium saucepan, combine the rinsed rice and 1.5 cups of water. Cover and bring to a boil over medium heat, then reduce heat to low and simmer for 15 minutes. Remove from heat, keeping the lid on, and let steam for 10 minutes.
While the rice is cooking, prepare the sushi vinegar mixture by combining unseasoned rice vinegar and sugar. Heat slightly in the microwave or on the stove to dissolve the sugar completely.
Transfer the cooked rice to a large, non-metallic bowl. Pour the vinegar mixture over the rice and gently fold it in, fanning the rice as you mix to cool it down. Cover with a damp kitchen towel to keep it moist and set aside.
Prepare the fillings by slicing the avocado and cucumber into thin strips, about 1/4 inch thick.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat or a piece of plastic wrap. Wet your hands with water to prevent sticking, then spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Place low-sodium tuna, avocado slices, and cucumber strips in a line about 1 inch from the bottom edge of the rice-covered nori.
Using the bamboo mat or plastic wrap, tightly roll the nori sheet over the fillings, pressing firmly as you go to form a compact roll. Seal the edge by moistening the top border with a little water.
Repeat with the remaining nori sheets, rice, and fillings to make a total of four rolls.
Using a sharp knife dipped in water, slice each roll into 6-8 pieces. Wipe the knife blade clean between cuts to keep slices neat.
Serve the sushi immediately with low-sodium soy sauce on the side for dipping, if desired.
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 6.3 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1582 mg | 34% | |
*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.
