Low Sodium Tuna Avocado Sushi Roll
Dive into the world of healthy gourmet delights with this Low Sodium Tuna Avocado Sushi Roll recipe! Perfect for sushi enthusiasts seeking a heart-healthy option, this recipe combines tender sushi rice with zesty rice vinegar and the creamy nuttiness of avocado, layered alongside light and protein-packed low-sodium tuna. Crisp cucumber slices add a refreshing crunch, while a sprinkle of unsalted sesame seeds imparts subtle texture and flavor. The recipe keeps it simple yet elegant, making it accessible for home cooks to roll their way to guilt-free sushi enjoyment. Whether served as a light lunch or a stunning appetizer, it’s easy to customize with low-sodium soy sauce or coconut aminos for an extra flavor boost. Ready in just 45 minutes, this sushi roll is a nutritious, delicious alternative to traditional options.
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Recipe Information
Ingredients
- 1 cup (uncooked) Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 1 can (5 ounces) Low sodium canned tuna (drained)
- 1 (ripe, peeled, and sliced) Avocado
- 4 sheets Nori seaweed sheets
- 0.5 (thinly sliced lengthwise) Cucumber
- 1 tablespoon Unsalted sesame seeds
- 1 piece (large enough to cover bamboo mat) Plastic wrap
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rice and water in a medium-sized pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the water is fully absorbed.
Remove the cooked rice from heat, let it sit covered for an additional 10 minutes, then transfer it to a large bowl.
In a small saucepan, heat the rice vinegar and sugar over low heat until the sugar dissolves. Pour the mixture over the rice and gently fold to combine. Let the rice cool to room temperature before using.
Lay a bamboo sushi mat flat on a clean surface and cover it with plastic wrap to prevent sticking.
Place one sheet of nori, shiny-side down, on the bamboo mat.
Spread a thin, even layer of cooled sushi rice over the nori, leaving about 1 inch of space at the top edge of the sheet to make sealing the roll easier.
Sprinkle a small amount of unsalted sesame seeds over the rice for added texture and flavor.
Lay thin slices of avocado, cucumber, and a small portion of low sodium tuna in a horizontal line across the center of the rice.
Use the bamboo mat to carefully roll the sushi. Start at the edge closest to you and roll tightly while pressing gently to shape the roll. Seal the edge with a tiny dab of water on the exposed nori.
Repeat the process with the remaining nori sheets and filling ingredients.
Using a sharp knife, slice each roll into 6-8 even pieces, cleaning the knife with a damp cloth between cuts for neat presentation.
Serve immediately with low sodium soy sauce or coconut aminos, if desired.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 5.3 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 985 mg | 21% | |
*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.
