Low Sodium Nigiri Tuna
Indulge in the elegance of sushi with our Low Sodium Nigiri Tuna recipe—a lighter take on this Japanese classic. Featuring fresh, sushi-grade tuna delicately balanced atop seasoned sushi rice, this dish is perfect for those looking to enjoy authentic nigiri with reduced sodium content. The sushi rice is infused with a simple yet flavorful blend of rice vinegar and sugar, offering a subtle tang and sweetness that highlights the pristine quality of the tuna. A hint of wasabi provides a gentle kick, while optional seaweed strips add a traditional flair. Ready in just 40 minutes, this easy-to-follow recipe will transport you to a sushi bar in the comfort of your home. Perfect for a healthy appetizer or a sophisticated main dish, it’s a must-try for sushi lovers seeking a cleaner, low-sodium option.
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Recipe Information
Ingredients
- 200 grams sushi-grade tuna
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 large sheet seaweed sheets
- 0.5 teaspoon wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed sushi rice and 1.25 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
While the rice is cooking, mix the rice vinegar and sugar in a small bowl until the sugar dissolves completely.
Transfer the cooked rice to a large bowl and gently fold in the vinegar-sugar mixture until it's well combined and evenly distributed. Allow the rice to cool to room temperature.
Cut the sushi-grade tuna into thin slices about 1/4 inch thick and 2 inches long.
Using a dampened hand, shape a small amount of sushi rice (about 2 tablespoons) into an oblong shape to form the nigiri base.
Spread a small dot of wasabi on one side of each tuna slice using your finger or a brush.
Place the tuna slice wasabi-side down on top of the rice mound, pressing gently to adhere.
Cut thin strips of seaweed and wrap them around the nigiri to secure the tuna to the rice, if desired.
Repeat the process with the remaining ingredients to form additional pieces of nigiri. Serve immediately.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 12.9 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 49 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1012 mg | 22% | |
*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.
