I tried to avoid using salt as much as possible. Instead of a soy sauce for dipping the maki, I created a tahini wasabi sauce
1/4 cup water
1 teaspoon wasabi powder
1 tablespoon apple cider vinegar
Put two tablespoons of tahini in a small bowl. Slowly add in a little water at a time and beat with a fork. Add more water until the mixture become smooth and creamy. Tahini thickness can vary by brand and so the amount of water you need will vary. Add in wasabi power and vinegar and mix well. The heat in wasabi powder can vary quite a bit too. You will have to vary the amount based on taste.