Low Fat Nigiri Sushi
Elevate your sushi-making game with this easy, healthy recipe for Low Fat Nigiri Sushi! Perfect for a light yet satisfying meal, this recipe highlights tender slices of fresh tuna or salmon delicately layered over perfectly seasoned sushi rice, which is infused with a tangy blend of rice vinegar, sugar, and salt. Designed to be low in sodium and fat, it includes accompanying strips of nori for extra texture and a serving of pickled ginger for a refreshing bite. With minimal prep time and step-by-step guidance, you’ll master this Japanese classic in no time. Whether you’re hosting guests or enjoying a guilt-free treat, this delicious Nigiri Sushi recipe balances elegance, nutrition, and flavor seamlessly.
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Recipe Information
Ingredients
- 300 grams Sushi rice
- 360 milliliters Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 200 grams Fresh tuna or salmon (sliced)
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Wasabi paste
- 50 grams Pickled ginger (for serving)
- 2 Nori sheets (cut into strips)
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. This helps remove the excess starch, resulting in a stickier rice texture.
Place the rinsed rice and water in a medium-sized saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and allow to simmer for 15 minutes.
Once cooked, turn off the heat and let the rice sit, covered, for another 10 minutes to finish steaming.
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar and salt are fully dissolved.
Transfer the cooked rice to a large bowl. Pour the vinegar mixture over the rice and gently fold it in using a wooden paddle or spatula, being careful not to mash the rice. Allow the rice to cool to room temperature.
Prepare the fish by cutting it into thin slices, about 5 cm long and 2 cm wide.
Wet your hands with water to prevent the rice from sticking. Take a small amount of sushi rice (about 20-25 grams) and form it into an oblong shape using your palms.
Dab a small amount of wasabi on one side of a fish slice, then lay it wasabi-side down over the formed rice ball, pressing lightly to adhere.
Repeat the process until you've used all the rice and fish.
Serve the Nigiri sushi on a platter with low-sodium soy sauce, pickled ginger, and any remaining wasabi on the side.
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 3199 mg | 139% | |
| Total Carbohydrate | 122.1 g | 44% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 16.6 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 22.5 mcg | 112% | |
| Calcium | 102 mg | 8% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 961 mg | 20% | |
*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.
