Low Sodium Classic Nigiri Sushi
Experience the art of sushi-making with this 'Low Sodium Classic Nigiri Sushi' recipe—an elegant, heart-healthy twist on traditional Japanese cuisine. Featuring perfectly seasoned sushi rice prepared with a salt substitute and a touch of sweetened rice vinegar, this recipe ensures authentic flavor without the sodium overload. Topped with delicate slices of fresh sushi-grade salmon and tuna, each piece is complemented by a subtle hint of wasabi for an extra burst of flavor. Optional low-sodium soy sauce for dipping and a nori wrap add customizable flair to these handmade delights. Ready in under an hour, this low-sodium nigiri sushi is perfect for a nutritious lunch, a unique appetizer, or an impressive dinner party treat.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 0.5 tablespoons Sugar
- 0.25 teaspoons Salt substitute
- 100 grams Fresh sushi-grade salmon
- 100 grams Fresh sushi-grade tuna
- 0.25 teaspoons Wasabi paste
- 1 sheet Nori seaweed (optional)
- 2 tablespoons Low sodium soy sauce (optional for dipping)
Instructions
Start by rinsing the sushi rice under cold water until the water runs clear. This will remove excess starch and prevent the rice from becoming too sticky.
Combine the rinsed rice with 1.25 cups of water in a rice cooker or a saucepan. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat, cover, and simmer on the stove for about 20 minutes until the water is completely absorbed.
In a small saucepan, combine rice vinegar, sugar, and salt substitute. Heat gently until the sugar dissolves completely, then remove from heat and set aside.
Once the rice is cooked, transfer it to a large bowl. Gently fold the vinegar mixture into the rice using a spatula or wooden spoon. Be careful not to crush the grains. Allow the rice to cool to room temperature.
While the rice cools, slice the sushi-grade salmon and tuna into thin, bite-sized pieces, approximately 3 inches long and 1 inch wide.
With damp hands, take a small amount of rice (roughly 2 tablespoons) and mold it into an oval shape. It should fit comfortably in your palm.
Spread a small amount of wasabi paste on top of the rice ball and place a slice of salmon or tuna over it, pressing gently to adhere.
If using nori, cut it into thin strips and wrap each nigiri piece to secure the fish to the rice.
Repeat the process with remaining rice and fish slices.
Serve nigiri sushi immediately with optional low sodium soy sauce for dipping.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1180 mg | 51% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 6.5 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 18.8 mcg | 94% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 2034 mg | 43% | |
*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.
