Low Sodium Uramaki Roll
Elevate your homemade sushi game with this Low Sodium Uramaki Roll, a health-conscious take on the popular inside-out sushi roll! Perfect for those looking to enjoy the flavors of fresh rolls without the extra salt, this recipe uses unsalted rice vinegar and low-sodium imitation crab for a lighter alternative. Featuring creamy avocado, crisp cucumber, and vibrant carrot wrapped within a layer of seasoned sushi rice and sprinkled toasted sesame seeds, it's both delicious and nutritious. With straightforward instructions and a prep time under 30 minutes, this dish is ideal for sushi enthusiasts of all skill levels. Serve with low-sodium soy sauce or a refreshing vinegar-based dipping sauce for a restaurant-quality experience right at home!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar (unsalted)
- 1 teaspoon Sugar
- 2 sheets Nori sheets (seaweed)
- 0.5 small Cucumber
- 0.5 small Carrot
- 0.5 medium Avocado
- 3 ounces Imitation crab (low sodium, optional for protein)
- 2 tablespoons Toasted sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a small pot, combine the rinsed sushi rice and water. Bring to a boil, reduce heat to low, cover, and simmer for about 18-20 minutes, or until the water is absorbed.
Remove the pot from heat and let the rice sit, covered, for another 10 minutes.
In a small bowl, mix the unsalted rice vinegar and sugar. Gently fold this mixture into the cooked rice while it is still warm, then spread the rice onto a tray to cool to room temperature.
Peel the cucumber and carrot, then cut them, along with the avocado, into thin, julienned strips for filling.
Lay a piece of plastic wrap over a bamboo sushi mat, and place a sheet of nori (shiny side down) on top.
Wet your hands with water to prevent the rice from sticking. Spread a thin, even layer of the cooked sushi rice over the nori, leaving a small border on one edge without rice. Sprinkle the sesame seeds evenly over the rice.
Flip the nori sheet over so that the rice faces downward onto the plastic wrap.
Arrange a few strips of cucumber, carrot, and avocado horizontally along the bottom edge of the nori (the side closest to you). Add the imitation crab if using.
Using the bamboo mat, lift the edge closest to you and start rolling the sushi tightly, pressing gently with both hands to form a log shape. Remove the plastic wrap as you roll to prevent it from getting trapped inside.
Transfer the roll to a cutting board and use a sharp knife dipped in water to slice it into 6-8 even pieces.
Repeat with the remaining ingredients to create a second roll.
Serve immediately with optional low-sodium soy sauce or a light vinegar-based dipping sauce on the side.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 11.9 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 810 mg | 17% | |
*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.
