Low Sodium Nigiri Sushi
Discover the elegance of Japanese cuisine with this Low Sodium Nigiri Sushi recipe—perfect for sushi lovers seeking a heart-healthy, homemade alternative. This recipe features tender slices of fresh fish, expertly draped over perfectly seasoned sushi rice infused with rice vinegar and a touch of sugar. Utilizing low-sodium soy sauce and fresh or low-sodium wasabi paste, it's a delightful way to enjoy the authentic flavors of nigiri sushi without the excess sodium. With simple techniques like shaping rice into delicate rectangles and slicing fish with precision, this recipe is approachable even for beginners. Serve with pickled ginger and thin nori strips for a visually stunning presentation that’s as appetizing as it is nutritious. Perfect for an elegant dinner or as a stylish party appetizer, this 30-minute dish ensures every bite is packed with fresh, wholesome flavor.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 4 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 2 tablespoons Low-sodium soy sauce
- 0.5 pound Fresh fish (such as salmon, tuna, or snapper)
- 2 teaspoons Fresh wasabi or low-sodium wasabi paste
- 2 tablespoons Pickled ginger
- 1 sheet Nori sheets
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch. This helps the rice cook more evenly.
Cook the rinsed sushi rice by combining it with 2.5 cups of water in a rice cooker or a medium-sized saucepan. If using a saucepan, cover and bring to a boil, then reduce the heat to low and cook for 15 minutes or until the water is absorbed.
Once the rice is cooked, let it cool in the pot or rice cooker for 10 minutes, then transfer it to a large bowl.
In a small bowl, mix the rice vinegar and sugar together until the sugar dissolves.
Gently fold the vinegar-sugar mixture into the cooked rice using a spatula or a wooden paddle, making sure to coat the rice without crushing it. Allow the rice to cool to room temperature.
Slice the fresh fish into thin, even pieces, about 2 inches long and 1 inch wide. Ensure the fish is sliced in one smooth motion to preserve the texture.
Moisten your hands with a mixture of water and a small splash of rice vinegar to prevent the rice from sticking. Take a small amount of sushi rice, about the size of a golf ball, and shape it into a rectangle using your palms.
Place a small dab of wasabi on one side of the fish slice.
Position the fish slice, wasabi side down, on the rice rectangle and gently press the fish onto the rice to adhere.
Repeat this process for each piece of fish and presenting it by the nigiri.
Optionally, use thin strips of nori to wrap around the nigiri for a decorative touch.
Serve the nigiri with low-sodium soy sauce for dipping, a small amount of pickled ginger, and additional wasabi on the side.
Nutrition Facts
Calories |
1125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1464 mg | 64% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 12.8 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1101 mg | 23% | |
*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.
