Low Sodium Vegetable Sushi
Experience the vibrant flavors of sushi without the excess sodium with our Low Sodium Vegetable Sushi recipe! Perfect for health-conscious foodies and sushi lovers alike, this dish combines fluffy, seasoned sushi rice with a colorful medley of fresh vegetables like crisp cucumber, creamy avocado, sweet red bell pepper, and crunchy carrot, all wrapped in nutrient-rich nori sheets. Crafted with a homemade sushi vinegar mixture and served with an optional low sodium soy sauce or tamari for dipping, this recipe offers a heart-healthy and flavorful alternative to traditional sushi. With easy-to-follow steps and a quick prep time of just 25 minutes, you'll master the art of rolling homemade sushi in no time, creating a meal that's as beautiful as it is delicious. Perfect for a light dinner, lunch, or an impressive appetizer, these veggie-packed rolls are designed to please any palate while keeping sodium levels in check.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 4 sheets Nori sheets
- 1 small Cucumber
- 1 medium Carrot
- 1 medium Avocado
- 0.5 medium Red bell pepper
- 2 tablespoons Low sodium soy sauce or tamari (optional, for dipping)
Instructions
Rinse the sushi rice under cold water in a fine-mesh sieve until the water runs clear. This removes excess starch for a better texture.
Combine the rinsed sushi rice and 1.25 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender.
While the rice cooks, combine rice vinegar and sugar in a small bowl. Stir until the sugar dissolves and set aside.
Transfer the cooked rice to a large bowl and let it cool for 5-10 minutes. Gently fold in the vinegar-sugar mixture using a wooden spoon to evenly coat the rice. Cover with a damp towel and set aside.
Peel the carrot and cucumber, then cut them into long, thin julienne strips. Slice the avocado and red bell pepper into thin strips as well.
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking. Lay one sheet of nori shiny side down on the bamboo mat.
Spread about 1/4 cup of sushi rice evenly over the nori sheet, leaving a 1-inch margin at the top for sealing. Wet your fingers with water to avoid sticking while spreading the rice.
Arrange a few strips of cucumber, carrot, avocado, and red bell pepper horizontally across the middle of the rice.
Use the bamboo mat to carefully roll the nori and rice over the filling, applying gentle but firm pressure to shape the roll. Seal the edge of the nori with water.
Repeat the process with the remaining ingredients to create 4 rolls.
Using a sharp knife dipped in water, slice each roll into 6-8 pieces. Clean the knife between cuts for neat slices.
Serve the vegetable sushi with low sodium soy sauce or tamari on the side for dipping, if desired. Enjoy fresh!
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 11.1 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1518 mg | 32% | |
*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.
