Low Sodium Chirashi Sushi
Elevate your sushi game with this vibrant and heart-healthy Low Sodium Chirashi Sushi recipe—a deconstructed sushi bowl brimming with fresh, nutrient-packed ingredients. Featuring tender sashimi-grade salmon and tuna, succulent shrimp, creamy avocado, crisp cucumber, and peppery radishes, all artfully arranged over perfectly seasoned sushi rice, this dish is as visually stunning as it is delicious. By swapping traditional soy sauce for low-sodium tamari and incorporating flavorful accents like toasted nori, sesame seeds, and pickled ginger, this recipe delivers bold umami flavors while keeping salt in check. Perfect for a light dinner or an impressive lunch, it’s a quick and customizable take on traditional chirashi sushi, ready in under an hour.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 3 tablespoons Low-sodium tamari sauce
- 4 ounces Sashimi-grade salmon
- 4 ounces Sashimi-grade tuna
- 4 ounces Cooked shrimp
- 1 Cucumber
- 1 Avocado
- 4 Radish
- 2 Nori sheets
- 2 tablespoons Pickled ginger
- 1 tablespoon Sesame seeds
- 1 teaspoon Wasabi paste
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. This helps to remove excess starch.
Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.
While the rice cooks, prepare the sushi vinegar mixture by mixing rice vinegar and sugar in a small bowl until the sugar is completely dissolved.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a wooden spoon. Let it cool to room temperature.
Slice the sashimi-grade salmon and tuna into thin slices, and slice the cooked shrimp in half lengthwise if needed.
Peel the cucumber and cut it into thin matchsticks. Thinly slice the avocado and radishes.
Toast the nori sheets over a gas flame or in a dry skillet until crispy. Cut them into thin strips.
Divide the cooled sushi rice into four bowls.
Arrange the salmon, tuna, shrimp, cucumber, avocado, and radish on top of each bowl of rice in an aesthetically pleasing manner.
Sprinkle sesame seeds and nori strips on top of the toppings.
Serve each bowl with a small portion of pickled ginger, low-sodium tamari sauce, and a dollop of wasabi paste on the side.
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2134 mg | 93% | |
| Total Carbohydrate | 191.0 g | 69% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 37.9 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 344 mg | 26% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3355 mg | 71% | |
*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.
