Low Sodium Vegetable Sushi Rolls
This low sodium sushi recipe is a great salt-free meal idea that you can easily make at home with your favorite sushi ingredients! Use nori seaweed wraps with our low sodium sticky rice, and your favorite fillings like vegetables, avocado, or fish.
It’s pretty simply to make delicious sushi in your own kitchen, follow our step-by-step photos below to make the perfect rolls! I use cucumber and avocado (my favorites) but you can easily customize your rolls with your favorite fish.
Want more great low sodium Asian-inspired recipes? Try our low sodium teriyaki beef, low sodium orange chicken, or low sodium stir fry vegetables for tasty additions to your sushi night!
Sushi has always been a favorite of mine, especially veggie rolls! I love cucumber and avocado sushi, and I wanted to make a version at home with lower sodium swaps.
If you haven’t made sushi before, don’t be intimidated. I recently had the most amazing sushi rolls at Yokozuno Sushi in Okotoks Alberta, and wanted to recreate some favorites in my own kitchen. I’ve been making sushi rolls at home for years, and they are pretty simple to roll at home. You don’t need fancy equipment – just some good quality ingredients.
Why This Recipe Works
- These low sodium sushi rolls are every bit as good as restaurant rolls.
- Light, filling, and a great homemade treat!
- Homemade sushi is inexpensive and made with simple ingredients.
- These rolls are versatile – add your favorite fillings and roll away.
- It’s easy to make low sodium sushi rolls at home – just follow our step-by-step photos and directions below.
Ingredients You’ll Need
I use my favorite low sodium sticky rice recipe for the outside of the rolls. The recipe is made with sushi rice, vegetable oil, unseasoned rice vinegar, and a little bit of sugar for flavor.
Wrap your sushi rolls with nori seaweed sheets. I am able to find these at my local grocery stores, in the Asian or International aisles.
I like to use cucumber and avocado filling – as they are my favorites to order! I’ll add some notes below for other ingredients you may want to include. Sushi-grade salmon, tuna, or crab are all popular options.
I love adding both white and black sesame seeds to the outside of the rolls. Not only for a great color pop, they give the rolls a delicious crunch.
Additions and Substitutions
I personally like vegetable rolls, so I would start there as they are simple ways to sushi at home. More vegetables you could add in your rolls are: asparagus, sweet potato, grilled zucchini, or bell peppers.
If you like fish, there are lots of options – check out the home and restaurant sushi guide if you are eating raw fish. There are lots of options for cooked fish too! Try making rolls with canned salt-free tuna, cooked salmon, or imitation crab.
You can also add cooked chicken or beef into the rolls! Thinly sliced strips of our low sodium orange glazed chicken would be great, or slices of low sodium steak.
How To Make This Recipe
Step 1: Take your sushi mat and cover it with plastic wrap – this is to keep the rolls from sticking. Set the mat aside.
Step 2: Prepare your low sodium sticky rice, and allow it to cool. You want it to be cool enough to handle.While it cools, thinly slice your cucumber and avocado.
Step 3: To your sushi mat, add one sheet of nori. Top the nori with 1.5 cups of sticky rice.
Step 4: With your hands (or a spoon) press the rice into the nori mat, gently spreading it out to the edges. You want the whole nori sheet to bi covered in an even layer of rice. Sprinkle on half the sesame seeds and press them into the rice.
Step 5: Flip the nori sheet over so the rice is face-down against the sushi mat. Place your cucumber and avocado slices in the middle of the nori.
Step 6: Starting from the edge farthest from you, use the sushi mat to firmly roll the nori over the vegetables while gently tucking the filling in with your fingers. Continue rolling until the sushi roll is in a tight cylinder. Repeat with the other roll.
Step 7: Using a sharp knife, slice the rolls into 7-8 pieces each.
Step 8: Serve on a plate or a sushi platter, and enjoy!
Recipe FAQs
Our low sodium sushi rolls recipe has 23 mg for 1 roll (~8 pieces), as it uses naturally low sodium ingredients and no added salt in the sticky rice.
Sushi rolls are best fresh, but if you have leftovers you can store in an airtight container for up to 1 day for vegetable rolls.
Expert Tips
You can make this recipe without a sushi mat (if you don’t have one). Place the nori sheet down on a piece of plastic wrap. Spread the sticky rice on the nori, then the fillings on top of the rice. Roll the sushi with the nori on the outside and the rice and fillings in the middle.
Don’t overstuff your rolls – if you put too many fillings in, the sushi rolls won’t close all the way and they will fall apart when you try to pick them up.
Use a very sharp knife to cut the rolls. A dull knife may squish the rolls and squeeze the fillings out of either end.
More Great Low Sodium Asian-Inspired Recipes
- Low Sodium Honey Garlic Tofu
- Low Sodium Hibachi Noodles Recipe
- The best Low Sodium Pho Soup
- Low Sodium Miso Soup Recipe
- Low Sodium Egg Drop Soup Recipe
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Vegetable Sushi Rolls
Equipment
- Sushi Mat
- Plastic Wrap
Ingredients
- 3 cups low sodium sticky rice click for recipe
- 2 nori sheets
- 1 avocado thinly sliced
- ½ English cucumber thinly sliced into matchsticks
- 1 teaspoon white sesame seeds
- 1 teaspoon black sesame seeds
Instructions
- Take your sushi mat and cover it with plastic wrap – this is to keep the rolls from sticking. Set the mat aside.
- Prepare your low sodium sticky rice, and allow it to cool. You want it to be cool enough to handle. While it cools, thinly slice your cucumber and avocado.
- To your sushi mat, add one sheet of nori. Top the nori with 1.5 cups of sticky rice.
- With your hands (or a spoon) press the rice into the nori mat, gently spreading it out to the edges. You want the whole nori sheet to bi covered in an even layer of rice. Sprinkle on half the sesame seeds and press them into the rice.
- Flip the nori sheet over so the rice is face-down against the sushi mat. Place your cucumber and avocado slices in the middle of the nori.
- Starting from the edge farthest from you, use the sushi mat to firmly roll the nori over the vegetables while gently tucking the filling in with your fingers. Continue rolling until the sushi roll is in a tight cylinder. Repeat with the other roll.
- Using a sharp knife, slice the rolls into 7-8 pieces each.
- Serve on a plate or a sushi platter, and enjoy!
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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