Low Sodium Perfect Sushi Rice
Master the art of sushi-making at home with this "Low Sodium Perfect Sushi Rice" recipe — a healthier spin on the timeless essential for Japanese cuisine. This step-by-step guide ensures perfectly tender, glossy rice every time, thanks to the careful rinsing process and distinctive seasoning blend featuring rice vinegar, sugar, and sodium-free mirin. For an extra touch of umami, kombu (optional dried kelp) can be infused during cooking. This low-sodium twist delivers all the authentic flavor without compromising on health, making it an excellent base for sushi rolls, nigiri, or sashimi platters. Ready in just 30 minutes, this recipe is perfect for sushi enthusiasts seeking a more mindful alternative without sacrificing the rich, traditional flavors you love.
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Recipe Information
Ingredients
- 2 cups short-grain sushi rice
- 2.5 cups water
- 4 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted mirin (Japanese sweet rice wine)
- 1 small piece kombu (dried kelp), optional for extra umami
Instructions
Measure 2 cups of short-grain sushi rice and place it in a fine mesh strainer. Rinse the rice under cold running water, gently stirring with your hand, until the water runs clear, indicating that the excess starch is removed. This usually takes 2-3 minutes.
After rinsing, let the rice drain in the strainer for about 5 minutes to remove excess water.
Transfer the rice to a medium-sized saucepan and add 2.5 cups of water. If using, place a small piece of kombu on top of the rice.
Cover the saucepan with a tight-fitting lid and bring to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and simmer for 15 minutes. Do not lift the lid during this time.
After 15 minutes, turn off the heat and let the rice sit, covered, for an additional 10 minutes to steam.
While the rice is steaming, prepare the seasoning. In a small saucepan, combine 4 tablespoons of rice vinegar, 2 tablespoons of granulated sugar, and 2 tablespoons of unsalted mirin. Heat over low heat, stirring until the sugar is fully dissolved. Do not let it boil.
Once the rice is finished steaming, remove the kombu, if used, and transfer the rice to a large non-metallic bowl.
Gently fold in the vinegar mixture with a rice paddle or spatula, slicing through the rice and using a fan to cool and simultaneously mix the rice. This action helps to give the rice a glossy appearance. Avoid mashing the rice.
Spread the seasoned rice out slightly in the bowl and allow it to cool to room temperature before using it to make sushi.
Serve the rice as is, or use it to prepare various sushi rolls, sashimi, or nigiri. Enjoy your low sodium sushi rice!
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 151.6 g | 55% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 31.4 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 190 mg | 4% | |
*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.
