Low Sodium Vegetarian Sushi Rolls
Delight in the fresh and savory flavors of these Low Sodium Vegetarian Sushi Rolls, a wholesome and heart-healthy alternative to traditional sushi. Perfectly seasoned sushi rice is paired with crisp cucumber, sweet carrot, creamy avocado, and a sprinkle of toasted sesame seeds, all rolled in nutrient-rich nori sheets. This easy, homemade sushi recipe comes together in just under an hour, making it an ideal option for a light lunch, dinner, or creative appetizer. With a focus on reducing sodium without sacrificing flavor, this recipe is perfect for health-conscious eaters or those looking to explore plant-based sushi. Pair with a splash of low-sodium soy sauce for a complete and satisfying experience. Whether you're a sushi-making novice or a seasoned pro, these vegetarian sushi rolls are a fun, customizable, and delicious way to bring Japanese-inspired cuisine to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 4 sheets nori seaweed sheets
- 0.5 medium cucumber
- 1 small carrot
- 1 small avocado
- 1 tablespoon toasted sesame seeds
- 2 tablespoons low-sodium soy sauce (optional, for dipping)
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear.
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed.
Remove the rice from the heat and let it sit, covered, for an additional 10 minutes to steam. Then, transfer the rice to a large bowl and allow it to cool slightly.
While the rice cools, mix the rice vinegar and sugar in a small bowl until the sugar dissolves. Gently fold this mixture into the cooked rice with a spatula. Set aside to cool completely.
Prepare the vegetables: Peel and cut the cucumber, carrot, and avocado into thin, matchstick-like strips (about 3-4 inches long).
Lay out a sheet of nori on a bamboo sushi mat, shiny side down.
Wet your fingers with water to prevent sticking and spread about 1/4 of the rice evenly over the nori sheet, leaving about 1 inch of space uncovered at the top edge.
Place a few strips of cucumber, carrot, and avocado in a horizontal line about 1 inch from the bottom edge of the rice-covered nori.
Using the bamboo mat, carefully roll the sushi tightly from the bottom edge, pressing gently but firmly as you go. Seal the roll by moistening the uncovered nori edge with a little water and pressing it closed.
Repeat this process with the remaining nori sheets, rice, and vegetables.
Using a sharp knife, slice each roll into 6-8 pieces. Wet the knife with water between cuts to prevent sticking.
Sprinkle the sliced rolls with toasted sesame seeds for added flavor and texture.
Serve immediately with optional low-sodium soy sauce for dipping.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1103 mg | 48% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 8.4 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1120 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.
