Low Sodium Yellowtail Hand Roll
Delight in the simplicity and freshness of a homemade Low Sodium Yellowtail Hand Roll, perfect for sushi lovers seeking a flavorful yet heart-healthy option. This recipe features high-quality sushi-grade yellowtail paired with creamy avocado, crisp cucumber, and fragrant scallions, all wrapped in nutty nori and complementing perfectly seasoned sushi rice. A dash of low-sodium soy sauce or coconut aminos provides a subtle umami without overwhelming the natural flavors, making it ideal for those watching their sodium intake. With a quick prep time of 20 minutes and straightforward rolling technique, this dish is a fantastic choice for an elegant appetizer or light main course. Serve immediately for peak freshness alongside optional wasabi and pickled ginger for added zest. Perfect for entertaining or a fun culinary experience at home!
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Recipe Information
Ingredients
- 8 ounces Sushi-grade yellowtail (Hamachi)
- 2 cups Cooked sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 2 teaspoons Low-sodium soy sauce or coconut aminos
- 4 sheets Nori sheets
- 1 small Cucumber
- 1 medium Avocado
- 2 stalks Scallions
- 0.5 teaspoons Wasabi (optional, low sodium)
- 1 tablespoon Pickled ginger (optional, low sodium)
Instructions
Rinse and cook 2 cups of sushi rice according to the package instructions. While the rice is still warm, fold in rice vinegar and sugar until evenly mixed. Allow the rice to cool to room temperature.
Slice the sushi-grade yellowtail into thin, bite-sized strips, about 3 inches long.
Peel and slice the cucumber into thin matchstick-sized pieces. Pit and slice the avocado into thin slices. Chop the scallions into thin strips.
If necessary, lightly toast the nori sheets over an open flame for a few seconds to make them more pliable (optional). Cut each nori sheet in half to create 4 rectangular pieces.
Place the shiny side of the nori sheet facing down in the palm of your hand. Add a small scoop of sushi rice (about 2-3 tablespoons) to the upper left corner of the nori, forming a loose rectangle.
Arrange a few slices of yellowtail, cucumber, avocado, and scallion diagonally across the rice.
If desired, smear a small amount of wasabi over the toppings or serve it on the side for dipping.
Carefully fold the nori into a cone shape by rolling the bottom-left corner of the nori toward the center, wrapping it around the toppings. Seal the edge with a small grain of sushi rice if necessary.
Repeat for the remaining ingredients to create 4 hand rolls.
Serve immediately with low-sodium soy sauce or coconut aminos for dipping, along with pickled ginger on the side, if desired.
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 583 mg | 25% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 8.5 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2334 mg | 50% | |
*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.
