Low Sodium Veggie Sushi Roll
Delight in the fresh and wholesome flavors of our Low Sodium Veggie Sushi Roll, a perfect option for sushi lovers looking to enjoy a healthier, low-sodium twist on the classic dish. This vegetarian recipe combines vibrant, crisp vegetables like cucumber, carrot, avocado, and red bell pepper, all wrapped in tender sushi rice seasoned with a touch of rice vinegar and sugar for just the right balance. Topped with toasted sesame seeds and paired with a low-sodium soy sauce substitute, this sushi roll is crafted to be heart-healthy without compromising on flavor. With a quick prep time of 30 minutes, this recipe is ideal for a fun, homemade sushi experience that’s both nutritious and delicious. Perfect for sharing or meal prepping, our Low Sodium Veggie Sushi Roll is sure to be a hit among family and friends.
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Recipe Information
Ingredients
- 4 sheets Nori seaweed sheets (low sodium, if available)
- 2 cups Cooked sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 1 medium Cucumber, julienned
- 1 medium Carrot, julienned
- 1 medium Avocado, sliced
- 0.5 medium Red bell pepper, julienned
- 1 tablespoon Toasted sesame seeds
- 0.25 cup Low-sodium soy sauce substitute (or reduced-sodium soy sauce, optional for dipping)
- 1 teaspoon Wasabi (optional, ensure it’s low sodium)
Instructions
Start by preparing the sushi rice: In a small saucepan, combine the rice vinegar and sugar, and gently heat until the sugar dissolves. Fold this mixture into the warm cooked sushi rice, mixing gently. Let the rice cool to room temperature.
Place a bamboo sushi mat on a clean, flat surface and cover it with plastic wrap to prevent sticking. Place one sheet of nori on the mat, shiny side down.
Wet your hands with a small amount of water to prevent sticking, then spread about 1/2 cup of sushi rice evenly over the nori sheet, leaving about 1 inch of nori uncovered at the top edge to seal the roll.
Arrange the julienned cucumber, carrot, red bell pepper, and avocado slices horizontally across the center of the rice-covered nori. Sprinkle with toasted sesame seeds.
Using the bamboo mat, carefully lift the edge of the nori closest to you and begin rolling it tightly over the vegetables, applying gentle pressure as you roll.
Seal the roll by slightly wetting the uncovered edge of the nori sheet, pressing it firmly to seal. Repeat this process with the remaining nori sheets and filling ingredients.
Using a sharp knife, slice each roll into 6-8 even pieces. Wipe the knife blade with a damp cloth between cuts to ensure clean slices.
Arrange the veggie sushi rolls on a platter. Serve with a low-sodium soy sauce substitute and optional wasabi on the side for dipping.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 12.5 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1513 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.
