Low Sodium Nigiri Salmon
Experience the delicate balance of flavor and health with our **Low Sodium Nigiri Salmon** recipe—a perfect twist on the traditional sushi favorite. Crafted with tender slices of fresh salmon laid over perfectly seasoned sushi rice, this recipe puts a spotlight on low-sodium ingredients, including a thoughtful reduction of sodium thanks to low-sodium soy sauce. The vinegar-sweetened rice melds beautifully with the hint of heat from wasabi, while a touch of nori secures each piece with authenticity. This dish is perfect for sushi enthusiasts looking to enjoy their favorite nigiri in a heart-healthy way, without sacrificing taste. Ready in just under an hour and ideal for serving four, it’s an elegant way to bring restaurant-quality sushi to your table. Pair it with pickled ginger for a refreshing palate cleanse, and you’ve got an impressive, low-sodium meal that’s as delicious as it is nutritious!
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Recipe Information
Ingredients
- 200 grams Sushi rice
- 250 milliliters Water
- 30 milliliters Rice vinegar
- 10 grams Sugar
- 15 milliliters Low sodium soy sauce
- 200 grams Fresh salmon fillet
- 5 grams Wasabi paste
- 1 sheet Nori seaweed sheets
- 20 grams Pickled ginger
- 250 milliliters Water
Instructions
Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and 250 ml of water in a rice cooker or a saucepan. Cook according to the rice cooker instructions or bring to a boil in the saucepan, then reduce the heat to low, cover, and simmer for 15 minutes. Let it sit covered for an additional 10 minutes off the heat.
In a small saucepan, heat rice vinegar and sugar over low heat until the sugar is dissolved. Do not boil.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture while the rice is still warm. Use a wooden spatula in a cutting motion to avoid mashing the rice. Let it cool to room temperature.
Slice the fresh salmon fillet against the grain into thin pieces, approximately 5 cm long and 1 cm thick.
Wet your hands with a little water to keep the rice from sticking, then shape about 15 grams of rice into an oval-shaped ball for each piece of nigiri.
Dab a small amount of wasabi paste onto each rice ball, then place a slice of salmon over the rice, pressing gently to adhere.
Cut the nori sheet into thin strips, about 1 cm wide, and wrap around the middle of each piece of nigiri to help hold the salmon in place.
Arrange the nigiri on a serving plate and serve with low sodium soy sauce and pickled ginger on the side.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1081 mg | 47% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 10.7 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 18.5 mcg | 93% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1182 mg | 25% | |
*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.
