Low Sodium Yellowtail Sushi Roll
Experience the delicate flavors of the ocean with this Low Sodium Yellowtail Sushi Roll recipe, crafted for health-conscious sushi lovers who crave gourmet-quality meals at home. Featuring sashimi-grade yellowtail, creamy avocado, and crisp cucumber, this recipe combines fresh, vibrant ingredients with carefully seasoned sushi rice made using unsalted rice vinegar. Wrapped in nori sheets for the perfect balance of texture, these sushi rolls are rolled to perfection and designed to be lower in sodium while maintaining full-bodied flavor. With a quick prep and cook time of just 40 minutes total, this effortless recipe is ideal for two servings and pairs beautifully with low sodium soy sauce or no sauce at all for an ultra-light, heart-healthy dining option. Perfect for sushi night or entertaining, this Yellowtail Sushi Roll is a culinary delight bursting with freshness in every bite!
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Recipe Information
Ingredients
- 1 cup (uncooked) Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar (unsalted)
- 1 teaspoon Sugar
- 4 ounces Fresh yellowtail (sashimi-grade)
- 0.5 small, julienned Cucumber
- 0.5 sliced Avocado
- 2 whole sheets Nori sheets
- 2 tablespoons (for sealing the nori) Water
Instructions
Start by rinsing the sushi rice thoroughly under cold running water until the water runs clear. This removes excess starch and helps achieve the perfect texture.
Cook the sushi rice by combining 1 cup of sushi rice and 1.25 cups of water in a rice cooker or saucepan. If using a saucepan, bring to a boil, reduce heat to low, cover, and cook for 18-20 minutes. Once cooked, let the rice rest, covered, for 10 minutes.
In a small bowl, mix 2 tablespoons of unsalted rice vinegar and 1 teaspoon of sugar until the sugar dissolves.
Transfer the hot rice to a large bowl. Using a wooden spoon or rice paddle, gently fold the vinegar mixture into the rice, ensuring every grain is coated. Allow the sushi rice to cool to room temperature while keeping it covered with a damp cloth to prevent drying out.
Prepare your ingredients: Slice the fresh yellowtail thinly into strips, julienne the cucumber, and slice the avocado. Set them aside in separate bowls.
Place a sheet of nori, shiny side down, on a bamboo sushi mat. Spread half of the prepared sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Arrange half of the yellowtail, cucumber, and avocado horizontally across the center of the rice.
Use the bamboo mat to gently roll the sushi into a tight cylinder. Use a dab of water along the top border of the nori sheet to help seal the roll.
Repeat the process with the remaining ingredients to make a second roll.
Using a very sharp knife, slice each roll into 6-8 even pieces. Clean the knife with a damp cloth between cuts to ensure clean edges.
Serve the sushi rolls immediately. Pair with low sodium soy sauce or omit the soy sauce altogether to retain the low sodium profile.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 112 mg | 5% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.3 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 720 mg | 15% | |
*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.
