Low Sodium Volcano Roll
Discover the irresistible allure of the Low Sodium Volcano Roll, a healthier twist on the classic sushi favorite. Perfect for sushi enthusiasts seeking a mindful option, this recipe combines fluffy sushi rice infused with a tangy rice vinegar glaze, crisp cucumber, creamy avocado, and shredded low sodium imitation crab—all wrapped in toasted nori. The pièce de résistance is its topping: a spicy, velvety mixture of unsalted mayonnaise, a hint of low-sodium sriracha, and chopped shrimp, finished with a sprinkle of sesame seeds and fresh green onions. Crafted with reduced sodium ingredients, it's an ideal choice for those watching their salt intake without sacrificing flavor. Ready in under an hour, this dish is perfect for impressing guests or enjoying a delightful date night meal. Make your sushi night unforgettable with this vibrant, healthier spin on the classic Volcano Roll!
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Recipe Information
Ingredients
- 1 cup (uncooked) Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 2 tablespoons Unsalted mayonnaise
- 1 teaspoon Sriracha (low sodium or homemade, optional)
- 4 large pieces Cooked shrimp (unsalted), chopped
- 2 ounces Imitation crab (low sodium variant), shredded
- 0.5 medium Cucumber, julienned
- 0.5 large Avocado, thinly sliced
- 2 sheets Nori (dried seaweed sheet)
- 1 teaspoon Unseasoned toasted sesame seeds
- 1 tablespoon Green onions, finely sliced
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a rice cooker or saucepan. Cook according to rice cooker instructions or simmer for 18-20 minutes with a lid on, then cool for 10 minutes.
In a small saucepan, gently heat the rice vinegar and sugar until the sugar dissolves. Remove from heat and mix this into the cooked rice while it is still warm. Spread the rice out to cool completely.
In a small bowl, mix unsalted mayonnaise and low sodium sriracha (optional) until combined. Set aside to use as the spicy topping.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat covered with plastic wrap. Wet your hands with water to handle the rice easily, and gently spread a thin, even layer of rice across the nori's surface, leaving a 1-inch strip uncovered at the top for sealing.
Sprinkle toast sesame seeds onto the rice for added flavor. Flip the nori over, so the rice faces down on the mat.
Layer a strip of cucumber, avocado slices, and shredded low sodium imitation crab along the bottom edge of the nori (closest to you). Reserve some crab to mix with the shrimp topping.
With the help of the bamboo mat, carefully roll the sushi tightly from the bottom edge. Apply gentle pressure as you roll, and seal the roll by moistening the uncovered edge of nori with a bit of water. Repeat for the second roll.
Cut the rolls into bite-sized pieces using a sharp knife dipped in water to prevent sticking.
In a mixing bowl, combine chopped shrimp and any reserved imitation crab with 1 tablespoon of the spicy mayo mixture. Top each cut sushi piece with a small spoonful of this shrimp mixture.
Drizzle additional spicy mayo on top if desired, and garnish with finely sliced green onions for a fresh finish.
Serve immediately and enjoy your homemade Low Sodium Volcano Rolls!
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 357 mg | 16% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 9.2 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1062 mg | 23% | |
*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.
