Heart-Healthy Shrimp Nigiri
Delight in the fresh and flavorful taste of Heart-Healthy Shrimp Nigiri, a nutritious twist on the classic sushi favorite. This recipe swaps traditional white rice for wholesome brown sushi rice, gently seasoned with rice vinegar, honey, and low-sodium soy sauce for a perfectly balanced flavor profile. Topped with succulent, butterflied shrimp and creamy avocado slices, each nigiri offers a satisfying bite infused with healthy fats and lean protein. Wrapped in a crisp strip of nori and garnished with vibrant fresh dill, this dish is both visually stunning and packed with heart-healthy ingredients. Ready in under an hour, it’s a must-try for health-conscious sushi lovers looking for a delicious, homemade option.
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Recipe Information
Ingredients
- 1 cup Brown sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Honey
- 2 teaspoons Low-sodium soy sauce
- 12 pieces Medium-sized shrimp, peeled and deveined
- 0.5 Avocado, sliced thinly
- 1 Nori sheet, cut into strips
- 0.5 teaspoon Lemon juice
- 1 teaspoon Fresh dill, chopped
Instructions
Rinse the brown sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and water, and bring to a boil over medium heat. Reduce the heat to low, cover, and let it simmer for 25 minutes or until the rice is tender and the water is absorbed.
Remove the saucepan from heat and let the rice sit, covered, for an additional 10 minutes to fully absorb the moisture.
In a small bowl, mix rice vinegar, honey, and 1 teaspoon of the low-sodium soy sauce until well combined.
Transfer the cooked rice to a wooden or glass bowl and slowly drizzle the vinegar mixture over the rice. Gently fold the rice with a spatula to incorporate the seasoning without mashing the rice. Allow it to cool to room temperature.
Meanwhile, bring a small pot of water to a boil. Add the shrimp, cooking them for about 2-3 minutes until they are pink and opaque. Drain and cool the shrimp immediately under cold running water.
Slice a small slit down the underside of each shrimp to butterfly them open slightly, being careful not to cut through completely.
In another bowl, mix the sliced avocado with lemon juice to prevent browning.
Wet your hands with cold water to prevent sticking, and form small oval-shaped rice balls using about 1 tablespoon of rice for each nigiri.
Place a slice of avocado on top of each rice mound, then gently press a butterflied shrimp on top, open side down. Wrap a thin strip of nori around the center to secure it in place if desired.
Arrange the nigiri on a serving plate and garnish with chopped fresh dill for an extra touch of flavor.
Serve the heart-healthy shrimp nigiri with the remaining teaspoon of low-sodium soy sauce for dipping.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.3 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 811 mg | 17% | |
*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.
