Low Sodium Mackerel Nigiri
Delight in the fresh, oceanic flavors of "Low Sodium Mackerel Nigiri," a healthier twist on traditional sushi that delivers on both taste and nutrition. This streamlined recipe showcases glossy sushi rice expertly seasoned with a hint of rice vinegar and sugar, perfectly paired with tender slices of fresh mackerel. The fish is delicately refreshed in a light soak of rice vinegar and lemon juice, ensuring a clean, mild flavor while preserving its rich texture. With just a touch of wasabi and served alongside pickled ginger and low-sodium soy sauce for dipping, this nigiri is an excellent choice for sushi enthusiasts looking to reduce their sodium intake. Simple to prepare in just under an hour, this elegant, heart-healthy dish is ideal for impressing guests or enjoying a refined meal at home. Perfect for sushi night, "Low Sodium Mackerel Nigiri" marries authenticity with wellness.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt substitute (optional)
- 6 pieces Fresh mackerel fillets
- 2 cups Water
- 0.5 cup Rice vinegar
- 2 tablespoons Lemon juice
- 0.5 teaspoon Wasabi paste
- 2 tablespoons Pickled ginger
- 2 tablespoons Low sodium soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Combine the rice and 1.25 cups of water in a rice cooker or saucepan. If using a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until the rice is fully cooked.
While the rice is cooking, prepare the sushi vinegar mixture by combining 2 tablespoons rice vinegar, 1 tablespoon sugar, and 0.5 teaspoon salt substitute (if using) in a small bowl. Stir until the sugar dissolves.
Once the rice is cooked, transfer it to a hangiri (wooden sushi tub) or a wide bowl and gently fold in the sushi vinegar mixture using a rice paddle or spatula. Fan the rice to cool it and achieve a glossy texture, then cover with a damp towel.
Prepare the mackerel by filleting it if necessary, or have this done by your fishmonger.
In a shallow bowl, combine 2 cups of water, 0.5 cup rice vinegar, and 2 tablespoons lemon juice. Briefly soak the mackerel fillets in this mixture for 5 minutes to remove any fishiness, then pat dry with a paper towel.
Cut the mackerel fillets into slices approximately 2 inches wide and 0.25 inch thick. This should yield about 6 pieces.
Wet your hands with vinegar water to prevent sticking, take approximately 2 tablespoons of sushi rice, and form an oval shape about the size of the fish slices.
With your finger, dab a small amount of wasabi paste onto a mackerel slice and place the shaped rice onto the wasabi side of the fish. Gently press them together to adhere.
Repeat the process for each piece of mackerel.
Serve your mackerel nigiri with pickled ginger and low-sodium soy sauce on the side for dipping.
Nutrition Facts
Calories |
1604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 2085 mg | 91% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 13.8 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 96.5 mcg | 482% | |
| Calcium | 160 mg | 12% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3967 mg | 84% | |
*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.
