Low Sodium White Fish Sushi
Delight in the fresh, delicate flavors of Low Sodium White Fish Sushi, a healthier twist on the classic Japanese dish. This recipe features sushi-grade white fish such as flounder, halibut, or tilapia, paired with perfectly seasoned short-grain sushi rice for a low-sodium alternative. Complemented by vibrant slices of cucumber and creamy avocado, the sushi is wrapped in nori sheets for the perfect balance of textures and taste. With easy-to-follow steps, you'll master light and flavorful sushi rolls in under an hour. Serve with optional low-sodium soy sauce, wasabi, and pickled ginger for added zest. Whether you're looking for a guilt-free treat or simply love sushi, this recipe is sure to satisfy your cravings while prioritizing heart-healthy ingredients.
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Recipe Information
Ingredients
- 200 grams Sushi-grade white fish (e.g., flounder, halibut, or tilapia)
- 200 grams Short-grain sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 2 tablespoons Low-sodium soy sauce (optional for dipping)
- 4 sheets Nori sheets (seaweed)
- 1 small Cucumber, julienned
- 1 medium Avocado, thinly sliced
- 250 milliliters Water
- 1 teaspoon Wasabi (optional)
- 2 tablespoons Pickled ginger (optional)
Instructions
Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
In a rice cooker or pot, combine the rice with 250 milliliters of water. Cook according to the rice cooker’s instructions or bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes until the water is absorbed.
While the rice is cooking, combine rice vinegar and sugar in a small bowl. Stir until the sugar dissolves completely.
Once the rice is cooked, transfer it to a large bowl. Gently fold in the rice vinegar mixture while the rice is still warm. Let it cool to room temperature.
Slice the sushi-grade white fish into thin strips, approximately 5 cm in length. Store in the refrigerator until ready to assemble.
Prepare your vegetables: julienne the cucumber and slice the avocado thinly.
Place a nori sheet, shiny side down, on a bamboo sushi mat or clean cutting board. Spread a thin, even layer of rice over the nori, leaving 2 cm of space at the top edge for sealing the roll.
Layer the white fish slices, cucumber, and avocado horizontally on top of the rice, about 2-3 cm from the bottom edge of the nori.
Using the bamboo sushi mat, roll the sushi tightly, starting from the bottom edge. Press gently but firmly to seal the roll as you go.
Use a sharp knife to slice the rolled sushi into 6-8 bite-sized pieces. Wipe the knife blade with a damp cloth between cuts to ensure clean slices.
Repeat the process with the remaining ingredients to make additional rolls.
Serve with optional low-sodium soy sauce for dipping, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1629 mg | 71% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 7.5 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 189 mg | 15% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1880 mg | 40% | |
*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.
