Low Sodium Aburi Salmon Sushi
Elevate your sushi game with this Low Sodium Aburi Salmon Sushi recipe, a healthier twist on the classic Japanese delicacy. Featuring tender sushi rice seasoned with a light touch of rice vinegar, sugar, and salt, this recipe ensures balanced flavors without compromising on health. The highlight is the salmon slices, delicately seared with a cooking torch to achieve the signature aburi (flame-seared) effect, lending a smoky aroma to the buttery fish. Garnished with fresh green onion and a drizzle of low sodium soy sauce, these bite-sized sushi pieces are perfect for entertaining or treating yourself. Complete the experience with a hint of wasabi and slices of pickled ginger for a harmonious blend of flavors. Ready in under an hour, this recipe is a go-to for sushi lovers seeking low sodium yet indulgent options.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.25 teaspoon Salt
- 200 grams Salmon fillet
- 1 unit Cooking torch
- 1 stalk Green onion
- 1 teaspoon Low sodium soy sauce
- 0.5 teaspoon Wasabi
- 10 grams Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed sushi rice with 1.25 cups of water. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
Remove the saucepan from heat and let it sit, covered, for an additional 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until the sugar and salt have dissolved.
Gently fold the vinegar mixture into the warm rice using a wooden spatula. Be careful not to mash the rice.
Allow the rice to cool to room temperature by spreading it out on a tray and covering it with a damp cloth.
Slice the salmon fillet into thin strips, about 1/4 inch thick.
Use a cooking torch to lightly sear one side of each salmon slice until slightly charred for the aburi effect. Set aside.
Finely chop the green onion and set aside.
Wet your hands with a small amount of water to prevent sticking, then shape small portions of the sushi rice into bite-sized ovals.
Place a slice of seared salmon on top of each rice oval, pressing gently to adhere.
Drizzle a small amount of low sodium soy sauce over each piece of sushi.
Garnish the top with chopped green onion.
Serve the low sodium aburi salmon sushi with a small dollop of wasabi and a few slices of pickled ginger on the side.
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1479 mg | 64% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.9 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 27.4 mcg | 137% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1057 mg | 22% | |
*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.
