Heart-Healthy Salmon Uramaki

Elevate your sushi night with this *Heart-Healthy Salmon Uramaki*, a vibrant and nutritious twist on the classic inside-out roll. Featuring omega-3-rich sushi-grade salmon, creamy avocado, and crisp cucumber, these rolls are wrapped in delicate nori and fluffy, seasoned sushi rice, then topped with toasted sesame seeds for added texture and flavor. This recipe is perfect for those seeking a balanced dish that’s low in sodium and high in healthy fats, making it as good for the heart as it is for the palate. With step-by-step guidance and tips for achieving perfect, restaurant-quality rolls at home, this recipe guarantees a delicious and rewarding cooking experience. Serve with low-sodium soy sauce, pickled ginger, and a touch of wasabi for a beautifully light yet satisfying meal!

Nutriscore Rating: 69/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 grams Sushi-grade salmon
• 1 cup Short-grain sushi rice
• 1.25 cups Water
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1 medium Avocado
• 0.5 medium Cucumber
• 1 full sheet Nori sheets
• 2 tablespoons Toasted sesame seeds
• 2 tablespoons Soy sauce (low sodium)
• 2 tablespoons Pickled ginger
• 1 teaspoon Wasabi

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear, to remove excess starch. This helps prevent the rice from becoming too sticky.

Step 2

Combine the rinsed rice and 1.25 cups of water in a rice cooker or saucepan. Cook according to the rice cooker's instructions or bring to a boil, cover, reduce heat, and simmer for about 15 minutes. Turn off the heat and let it sit covered for 10 minutes.

Step 3

In a small saucepan, gently heat the rice vinegar, sugar, and salt until the sugar and salt are dissolved. Do not allow it to boil.

Step 4

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture while the rice is still hot. Use a wooden spoon and avoid mashing the rice.

Step 5

Set the seasoned rice aside to cool to room temperature while you prepare the fillings.

Step 6

Cut the salmon into long strips, about 1 cm in width, ensuring the pieces are even for easier rolling.

Step 7

Halve the avocado, remove the pit, and slice the flesh into thin strips.

Step 8

Peel the cucumber and cut it into long, thin strips, removing any seeds.

Step 9

Lay a bamboo sushi mat on a clean work surface. Place a sheet of plastic wrap over the mat and then lay the nori sheet, shiny side down, over the plastic.

Step 10

Spread a thin, even layer of prepared sushi rice over the nori, covering it completely. Use wet fingers to prevent sticking.

Step 11

Sprinkle the toasted sesame seeds evenly over the rice.

Step 12

Carefully flip the nori and rice over so the rice is on the bottom, against the plastic wrap.

Step 13

Place strips of salmon, avocado, and cucumber along one edge of the nori, about 1 inch from the bottom.

Step 14

Using the bamboo mat for support, carefully roll the sushi away from you, applying gentle pressure to ensure a tight roll without squeezing out the ingredients.

Step 15

Slice the roll into 8 even pieces using a sharp, wet knife. Clean the knife between slices for neat cuts.

Step 16

Serve the rolls with low-sodium soy sauce, pickled ginger, and a dab of wasabi on the side.

Nutrition Facts

Serving size	1094.4 grams (1094.4g)

Amount per serving	% Daily Value*
Calories	1097

Total Fat 55.60g	71%
Saturated Fat 10.60g	53%
Polyunsaturated Fat 2.80g
Cholesterol 110mg	37%
Sodium 3801mg	165%
Total Carbohydrate 95.20g	35%
Dietary Fiber 14.50g	52%
Total Sugars 16.00g
Protein 53.70g	107%

Vitamin D 1052IU	5260%
Calcium 257mg	20%
Iron 5mg	29%
Potassium 2023mg	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: 45.7%

Protein: 19.6%

Carbs: 34.7%