Heart-Healthy Maki Salmon

Elevate your sushi-making skills with this "Heart-Healthy Maki Salmon" recipe, a perfect blend of flavor and nutrition. Featuring tender, fresh salmon, creamy avocado, and crisp cucumber, all wrapped in seasoned sushi rice and a delicate sheet of nori, this recipe delivers restaurant-quality sushi in the comfort of your home. Enhanced with a touch of low-sodium soy sauce, fragrant sesame seeds, and a tangy rice vinegar mixture, it's a wholesome treat rich in omega-3s and low in sodium. Ready in just over an hour, this heart-smart recipe is ideal for a light yet satisfying meal or an impressive appetizer. Pair it with pickled ginger for a burst of flavor in every bite, and enjoy a sushi night that's both delicious and good for your health!

Nutriscore Rating: 72/100

Prep Time:35 mins

Cook Time:25 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 4 sheets Nori sheets
• 8 ounces Fresh salmon
• 1 small Cucumber
• 1 medium Avocado
• 0.25 cup Low-sodium soy sauce
• 2 tablespoons Pickled ginger
• 1 tablespoon Sesame seeds

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Drain well.

Step 2

Cook the rice in a rice cooker with 1 1/4 cups of water. Once cooked, let it rest for 10 minutes before transferring to a wooden or plastic bowl.

Step 3

In a small saucepan, combine rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve. Do not let it boil.

Step 4

Pour the vinegar mixture over the cooked rice and gently fold with a wooden spatula. Allow it to cool to room temperature, covering with a damp cloth to prevent the rice from drying out.

Step 5

Slice the salmon into long thin strips, approximately 1/2 inch wide.

Step 6

Peel and cut the cucumber into thin matchsticks, and do the same with the avocado, removing the pit and slicing into strips.

Step 7

Place a sheet of nori, shiny side down, on a bamboo sushi mat or a kitchen towel.

Step 8

With wet hands, evenly spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 9

Sprinkle a light amount of sesame seeds over the rice.

Step 10

Lay salmon, cucumber, and avocado strips horizontally across the middle of the rice.

Step 11

Lift the edge of the mat or towel closest to you and begin to roll it over the filling, pressing gently yet firmly to ensure an even roll. Continue rolling to the top border.

Step 12

Dampen the top border of the nori with a bit of water and finish the rolling process to seal.

Step 13

Using a sharp knife, cut the roll into 8 equal pieces, wiping the knife with a damp cloth between cuts to maintain a clean edge.

Step 14

Repeat for the remaining ingredients to make all the rolls.

Step 15

Serve the salmon maki with low-sodium soy sauce and pickled ginger on the side.

Nutrition Facts

Serving size	811.4 grams (811.4g)

Amount per serving	% Daily Value*
Calories	1145

Total Fat 57.60g	74%
Saturated Fat 10.90g	55%
Polyunsaturated Fat 4.80g
Cholesterol 125mg	42%
Sodium 3693mg	161%
Total Carbohydrate 92.00g	33%
Dietary Fiber 15.10g	54%
Total Sugars 6.90g
Protein 66.10g	132%

Vitamin D 1293IU	6464%
Calcium 108mg	8%
Iron 7mg	41%
Potassium 2013mg	43%

*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.

Source of Calories

Fat: 45.0%

Protein: 23.0%

Carbs: 32.0%