Low Sodium Hamachi Nigiri
Delight in the fresh flavors of Japan with this Low Sodium Hamachi Nigiri recipe, a lighter twist on the sushi classic that's perfect for health-conscious foodies. Featuring tender, sushi-grade Hamachi (yellowtail) balanced with subtly seasoned sushi rice, this recipe skips the traditional high-sodium soy sauce in favor of a low-sodium alternative, ensuring every bite is as heart-healthy as it is delicious. A touch of wasabi adds a pleasant kick, while a garnish of fresh chives provides a burst of color and mild oniony flavor. With just 30 minutes of prep time, this homemade nigiri is surprisingly simple to create, making it an ideal dish for an impressive appetizer or light dinner inspired by Japanese cuisine. Serve alongside a small dish of low sodium soy sauce to savor every bite guilt-free!
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Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 3 tablespoons Rice vinegar
- 1.5 tablespoons Sugar
- 1 teaspoon Lemon juice
- 0.5 teaspoons Sea salt
- 0.5 pound Hamachi (yellowtail) fillet, sushi-grade
- 1 teaspoon Wasabi paste
- 0.25 cup Fresh chives
- 2 tablespoons Low sodium soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove any excess starch.
Combine the rice and water in a rice cooker, and cook according to the rice cooker's instructions. Alternatively, bring to a boil in a saucepan, reduce heat to low, cover, and simmer for 20 minutes.
While the rice is cooking, in a small bowl, mix the rice vinegar, sugar, lemon juice, and sea salt until the sugar and salt are completely dissolved.
Once the rice is cooked, transfer it to a large wooden or plastic bowl. Gently fold in the rice vinegar mixture with a spatula, making sure not to mash the rice. Allow the rice to cool to room temperature.
Slice the Hamachi fillet at a 45-degree angle into thin pieces approximately 1/4 inch thick and 2 inches long.
Prepare a bowl of water to keep your hands moist when forming the nigiri. Wet your hands before handling the rice to prevent sticking.
Take about 2 tablespoons of sushi rice and shape it into an oval ball using gentle pressure from your fingers and palms.
Dab a small amount of wasabi paste on one side of the Hamachi slice using your finger.
Place the Hamachi slice over the rice, wasabi side down, and gently press the fish onto the rice to form the nigiri.
Repeat the process with the remaining rice and fish slices.
Garnish each piece of nigiri with finely chopped fresh chives.
Serve the Hamachi nigiri with a side of low sodium soy sauce for dipping.
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 2619 mg | 114% | |
| Total Carbohydrate | 117.0 g | 43% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 19.9 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 134 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1271 mg | 27% | |
*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.
