Low Sodium Veggie Sushi
Elevate your sushi-making experience with this homemade Low Sodium Veggie Sushi recipe, perfect for a fresh, healthy twist this mealtime! Packed with vibrant matchstick-cut cucumber, crisp carrots, creamy avocado, and wrapped in nori sheets, this sushi is ideal for anyone seeking a lower sodium alternative without compromising on flavor. Seasoned with a delicate blend of rice vinegar and sugar, the perfectly sticky sushi rice serves as the ideal base for rolling. Whether you're a sushi enthusiast or a beginner, impress your taste buds and guests alike with this simple, customizable recipe. Garnished with toasted sesame seeds and paired with optional low-sodium soy sauce for dipping, these rolls make for a satisfying appetizer, lunch, or light dinner. Ready in just an hour, this vegetarian delight is a must-try for sushi lovers and health-conscious eaters alike!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 1.5 teaspoons Sugar
- 1 medium Cucumber
- 1 medium Carrot
- 1 medium Avocado
- 5 sheets Nori seaweed sheets
- 2 tablespoons Toasted sesame seeds (optional)
- as needed Low-sodium soy sauce (for dipping, optional)
Instructions
Rinse the sushi rice thoroughly in cold water until the water runs clear. This helps remove excess starch.
Cook the rice by combining 2 cups of sushi rice with 2.5 cups of water in a rice cooker. Alternatively, cook on the stovetop according to the rice package instructions.
While the rice cooks, prepare the seasoning by mixing rice vinegar and sugar in a small bowl. Stir until the sugar dissolves completely.
When the rice is cooked, transfer it to a wide, non-metallic bowl. Gently fold in the vinegar mixture using a wooden spatula, ensuring not to mash the rice. Let the rice cool to room temperature.
Prepare the vegetables: peel the cucumber and carrot, then cut them into thin matchstick-sized strips. Slice the avocado into thin slices.
Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down.
Spread a thin, even layer of sushi rice onto the nori, leaving about 1 inch of nori uncovered at the top to seal the roll.
Arrange the cucumber, carrot, and avocado in a horizontal line about 1 inch from the bottom edge of the nori.
Using the bamboo mat, lift the bottom edge of the nori and roll it tightly over the fillings. Keep rolling while applying gentle pressure to shape the roll and seal the edge by dampening it slightly with water.
Repeat with the remaining nori sheets, rice, and fillings.
Using a sharp knife, slice each roll into 6-8 pieces. Dip the knife in water between cuts to keep it clean and avoid sticking.
Garnish with toasted sesame seeds, if desired, and serve with low-sodium soy sauce on the side for dipping.
Nutrition Facts
Calories |
1017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 12.9 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1532 mg | 33% | |
*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.
