Low Sodium Yellowtail Roll
Elevate your sushi night with this Low Sodium Yellowtail Roll—a delicious and heart-healthy twist on the classic Japanese favorite. Featuring tender, sashimi-grade yellowtail, crisp cucumber, creamy avocado, and fluffy sushi rice delicately seasoned with low-sodium rice vinegar, this recipe packs flavor while keeping your sodium intake in check. Wrapped in nutrient-rich nori and sprinkled with unsalted sesame seeds for added crunch, these rolls are perfect for a light lunch or dinner that's both satisfying and nutritious. Ready in under 45 minutes, this homemade sushi recipe is ideal for anyone looking for a healthier alternative to restaurant sushi. Pair it with optional low-sodium soy sauce for dipping, and enjoy an impressive meal that's as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Seasoned rice vinegar (low sodium)
- 2 sheets Nori sheets (seaweed)
- 4 ounces Yellowtail (sashimi-grade)
- 0.5 medium Cucumber
- 0.5 medium Avocado
- 1 teaspoon Unsalted sesame seeds
- 2 tablespoons Low-sodium soy sauce (optional, for dipping)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rice and water in a rice cooker or saucepan. Cook according to the rice cooker instructions or bring to a boil, cover, reduce heat to low, and simmer for about 18-20 minutes until the water is absorbed.
Once the rice is cooked, transfer it to a large, non-metallic bowl and drizzle the low-sodium seasoned rice vinegar over it. Gently fold the rice to distribute the vinegar while cooling it, being careful not to mash the rice.
Prepare the fillings: slice the cucumber into thin matchstick strips, cut the avocado into thin slices, and cut the yellowtail into thin strips (about 1/2-inch wide).
Place a bamboo sushi rolling mat on a clean surface. Place a sheet of nori, shiny side down, on the mat.
Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge. Wet your fingers with water to prevent sticking while spreading the rice.
Sprinkle a few unsalted sesame seeds over the rice for additional flavor and texture.
Lay a few cucumber strips, avocado slices, and yellowtail strips horizontally across the middle of the rice.
Using the bamboo mat, tightly roll the sushi, starting from the bottom edge and rolling upward. Press gently but firmly to seal the roll.
Repeat the process with the second sheet of nori and remaining ingredients.
Using a sharp knife, slice each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
Serve the yellowtail rolls with low-sodium soy sauce on the side for dipping, if desired.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 10.2 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1235 mg | 26% | |
*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.
