Low Sodium Vegan Sushi
Discover a healthier twist on a Japanese favorite with this Low Sodium Vegan Sushi recipe—perfect for plant-based eaters and anyone looking to reduce their sodium intake without sacrificing flavor. This colorful masterpiece features seasoned sushi rice sweetened with maple syrup, unsalted nori sheets, and a vibrant array of fresh fillings like crisp cucumber, crunchy carrot, creamy avocado, and protein-rich tofu. The addition of lime juice brightens the flavors, while toasted sesame seeds add a touch of nuttiness and texture to each bite. Easy-to-follow steps guide you through rolling your own sushi at home, and you can serve it with an optional low-sodium soy sauce substitute for the perfect dipping companion. Ready in under an hour, this homemade vegan sushi recipe is a showstopper for weeknight dinners, healthy lunches, or impressive party appetizers.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 2 teaspoons Maple syrup
- 4 sheets Nori sheets (unsalted)
- 1 medium Cucumber
- 1 medium Carrot
- 1 large Avocado
- 4 ounces Tofu (extra firm)
- 1 teaspoon Lime juice
- 1 tablespoon Toasted sesame seeds
- 2 tablespoons Low-sodium soy sauce substitute (optional)
Instructions
Rinse the sushi rice thoroughly under running water until the water runs clear.
Combine the rinsed rice and 1.25 cups of water in a medium saucepan. Bring it to a boil, then lower the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed.
Once the rice is cooked, remove it from heat and let it sit covered for 10 minutes. Then, transfer the rice to a large bowl to cool.
While the rice cools, create the seasoning by mixing the rice vinegar and maple syrup in a small bowl. Gently fold the seasoning into the cooled rice using a wooden spoon.
Prepare the vegetables by cutting the cucumber and carrot into thin matchstick slices. Slice the avocado into thin strips. Pat the tofu dry and cut it into thin strips as well.
To assemble, place a sheet of nori shiny side down on a bamboo sushi mat or parchment paper. Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge.
Lay a few slices of cucumber, carrot, avocado, and tofu horizontally across the rice about 1 inch from the bottom edge. Add a small drizzle of lime juice over the tofu.
Using the sushi mat or parchment paper, tightly roll the nori sheet from the bottom edge, pressing firmly to create a compact roll. Seal the roll by wetting the top edge of the nori with a bit of water.
Repeat the process for the remaining nori sheets and fillings.
Once all rolls are assembled, use a sharp knife to slice them into 6-8 pieces each, wiping the blade with a damp cloth between cuts for clean slices.
Sprinkle toasted sesame seeds on top of the sliced rolls for garnish. Serve with an optional low-sodium soy sauce substitute for dipping.
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 408 mg | 18% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 16.4 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1001 mg | 77% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2089 mg | 44% | |
*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.
