Low Sodium Tuna Roll
Elevate sushi night with a heart-healthy twist by trying our Low Sodium Tuna Roll recipe, a flavorful creation perfect for those mindful of sodium intake. This easy-to-follow recipe combines fluffy, seasoned sushi rice with a delectable no-salt-added tuna mixture, creamy avocado, and crisp cucumber, all neatly wrapped in nutrient-rich nori. With a touch of tangy rice vinegar and a hint of fresh lemon juice, each roll delivers well-balanced, vibrant flavors without compromising your wellness goals. Whether you're a sushi enthusiast or new to homemade rolls, the step-by-step guide ensures seamless preparation, making it an excellent choice for a light meal or entertaining guests. Serve with low-sodium soy sauce or optional wasabi for a satisfying finish. Enjoy guilt-free indulgence with these homemade, low-sodium tuna rolls!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar (low sodium)
- 1 teaspoon Sugar
- 1 5-ounce can Canned tuna (no salt added, drained)
- 0.5 whole Avocado
- 0.5 whole Cucumber
- 2 tablespoons Low-sodium mayonnaise
- 4 sheets Nori (seaweed sheets)
- 1 teaspoon Lemon juice (freshly squeezed)
- 0.5 teaspoons Wasabi paste (optional, low-sodium)
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch for better texture.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until water is absorbed.
Remove the rice from heat and let it sit, covered, for 10 minutes to steam. Meanwhile, in a small bowl, mix the rice vinegar with the sugar until dissolved.
Transfer the cooked rice to a wide, shallow dish and gently fold in the vinegar mixture using a spatula. Allow it to cool to room temperature.
While the rice cools, prepare the tuna filling. In a mixing bowl, combine the drained no-salt-added tuna, low-sodium mayonnaise, lemon juice, and a small dab of optional wasabi paste for a spicy kick.
Slice the avocado and cucumber into thin, lengthwise strips for easy rolling.
Lay one sheet of nori shiny-side down on a bamboo sushi mat or parchment paper. Wet your fingers with water to prevent sticking, then spread a thin, even layer of rice across the nori, leaving a 1-inch border along the top edge.
Place a small amount of the tuna mixture, along with slices of avocado and cucumber, horizontally across the center of the rice.
Using the bamboo mat or parchment paper, roll the nori tightly away from you, pressing gently to shape the roll. Seal the edge by moistening the border with water.
Repeat with the remaining nori sheets, rice, and fillings until all ingredients are used.
Using a sharp knife dipped in water, slice each roll into 6-8 even pieces.
Serve immediately with low-sodium soy sauce or additional wasabi paste on the side, if desired.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 159 mg | 7% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 8.2 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1131 mg | 24% | |
*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.
