Low Sodium Tuna Sushi Roll
Indulge in the fresh flavors of homemade sushi with this Low Sodium Tuna Sushi Roll recipe, perfect for those seeking a heart-healthy twist on a Japanese favorite. Featuring tender tuna, creamy avocado, and crisp cucumber wrapped in umami-rich nori and fluffy sushi rice, this recipe delivers all the satisfying taste of sushi while keeping sodium levels in check. The rice is delicately seasoned with a blend of rice vinegar and sugar, eliminating the need for high-sodium flavorings and maintaining a balanced taste. Easily prepared in just 40 minutes, this recipe is ideal for beginners and sushi enthusiasts alike. Pair your rolls with optional low sodium soy sauce for dipping to enhance the umami experience. Whether you're crafting a light lunch or an elegant dinner, these homemade sushi rolls are a delightful addition to your healthy eating repertoire!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 4 ounces tuna (low sodium, canned in water or fresh sushi-grade)
- 2 sheets nori sheets (seaweed)
- 0.5 avocado
- 0.25 cucumber
- 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.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed.
Once cooked, remove the rice from the heat and let it sit, covered, for an additional 5 minutes.
In a small bowl, mix the rice vinegar and sugar until dissolved. Gently fold this mixture into the cooked rice while spreading it in a wide dish to cool to room temperature.
Prepare the fillings: Drain the tuna if using canned, and flake it lightly with a fork. Slice the avocado and cucumber into thin strips.
Place one sheet of nori, shiny side down, on a bamboo sushi mat or clean kitchen towel covered with plastic wrap.
Spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch gap at the top for sealing.
Arrange the tuna, avocado, and cucumber in a horizontal line across the center of the rice.
Using the bamboo mat or towel as a guide, carefully roll the sushi into a tight cylinder. Wet the uncovered edge of the nori with a little water to seal the roll.
Using a sharp knife, slice the roll into 6-8 even pieces. Wipe the knife with a damp cloth between cuts for clean slices.
Serve the sushi rolls with optional low sodium soy sauce for dipping.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 13.7 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1094 mg | 23% | |
*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.
