Health & cooking

Easy Sushi Recipe for a Kidney-Friendly Diet

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Sushi is a beloved dish around the world, but traditional recipes often contain ingredients that can be challenging for those with kidney issues. With careful ingredient selection, you can enjoy delicious, kidney-friendly sushi. This recipe is designed to be low in sodium, potassium, and phosphorus, making it suitable for a kidney diet.

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  • 1 cup sushi rice
  • 1 1/4 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 4 sheets nori (seaweed)
  • 1 cucumber, julienned
  • 1/2 avocado, thinly sliced
  • 4 ounces cooked, low-sodium crab meat or imitation crab
  • Soy sauce substitute (optional, for dipping)


  1. Prepare the Rice:
    • Rinse the sushi rice under cold water until the water runs clear.
    • Combine the rice and water in a rice cooker or pot. Cook according to the rice cooker’s instructions or bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes.
    • Once cooked, transfer the rice to a large bowl and let it cool slightly.
  2. Season the Rice:
    • In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
    • Gently fold the vinegar mixture into the rice using a wooden spatula. Be careful not to mash the rice.
  3. Prepare the Fillings:
    • While the rice cools, prepare your fillings. Julienne the cucumber, thinly slice the avocado, and have the cooked crab meat ready.
  4. Assemble the Sushi:
    • Place a bamboo sushi mat on a clean surface and lay a sheet of plastic wrap over it.
    • Place a sheet of nori on the plastic wrap, shiny side down.
    • Wet your fingers with water to prevent sticking, then spread a thin, even layer of rice over the nori, leaving about an inch at the top edge.
    • Arrange the cucumber, avocado, and crab meat along the bottom edge of the rice.
  5. Roll the Sushi:
    • Lift the edge of the mat closest to you and begin rolling the sushi away from you, using the mat to press and shape the roll.
    • Continue rolling until you reach the exposed edge of the nori. Wet this edge with a bit of water to seal the roll.
  6. Cut the Sushi:
    • Use a sharp knife to slice the roll into bite-sized pieces. Wet the knife between cuts to prevent sticking.
  7. Serve:
    • Arrange the sushi pieces on a plate and serve with a soy sauce substitute if desired.

Kidney-Friendly Tips:

  • Rice: Sushi rice is naturally low in sodium and potassium. Ensure you rinse it well to remove excess starch.
  • Fillings: Opt for low-potassium vegetables like cucumber and limit high-potassium foods like avocado. Cooked crab meat is a good protein choice as it is lower in potassium compared to raw fish.
  • Seasoning: Use low-sodium alternatives and be mindful of portion sizes to control sodium intake. Soy sauce substitutes can be made from low-sodium ingredients to keep the sodium content in check.

Nutritional Benefits:

This kidney-friendly sushi recipe is a delightful way to enjoy a popular dish without compromising your dietary needs. It provides a balanced mix of carbohydrates from the rice, healthy fats from the avocado, and lean protein from the crab meat. By avoiding high-sodium soy sauce and using fresh, low-potassium vegetables, this sushi recipe aligns with kidney health guidelines while remaining delicious and satisfying.

Enjoy your kidney-friendly sushi!

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