Low Sodium Shrimp Nigiri
Delight in the delicate flavors of this Low Sodium Shrimp Nigiri recipe, a healthier twist on the classic Japanese favorite. Perfect for sushi enthusiasts seeking reduced sodium options, this dish features tender, boiled shrimp nestled atop seasoned sushi rice made with low-sodium rice vinegar. With just a dash of wasabi and optional low-sodium soy sauce for serving, this elegant recipe is ideal for light lunches, dinner parties, or impressing guests with restaurant-quality sushi at home. Ready in under 40 minutes, this quick and satisfying dish pairs seamlessly with pickled ginger for an authentic and refreshing touch. Whether you're new to making sushi or an experienced chef, this low-sodium delight will be a stunning addition to your menu.
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Recipe Information
Ingredients
- 12 pieces Fresh shrimp
- 2 cups Sushi rice
- 2 tablespoons Rice vinegar (low sodium)
- 1 tablespoon Granulated sugar
- 2 cups Water
- Low sodium soy sauce (optional for serving)
- 0.5 teaspoon Wasabi
- (for serving) Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.
Cook the rice: In a rice cooker or pot, combine the rinsed rice with 2 cups of water. If using a rice cooker, follow the cooker’s instructions. If using a pot, bring the water to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes. Turn off heat and let it sit for an additional 10 minutes without removing the lid.
While the rice is cooking, prepare the vinegar mixture: In a small bowl, mix 2 tablespoons of rice vinegar and 1 tablespoon granulated sugar until the sugar dissolves.
Transfer the cooked rice to a large, non-metallic bowl. Gradually fold in the vinegar mixture with a spatula or rice paddle, being careful not to mash the rice. Allow the seasoned rice to cool to room temperature.
Prepare the shrimp: Bring a pot of water to a boil. Devein and shell the shrimp, leaving the tail intact. Skewer the shrimp to keep them straight (optional). Boil for about 2 minutes or until shrimp are just cooked. Remove from water, drain, and let cool.
Once the shrimp are cool enough to handle, gently slice them through the underside to open them up without cutting all the way through. This will allow them to lay flat on top of the rice.
To assemble the nigiri: Wet your hands with water to prevent sticking, take about 2 tablespoons of sushi rice, and shape it into an oval mound.
Place a dab of wasabi on the rice. Lay a shrimp over the wasabi-massaged rice ball, pressing gently to adhere.
Repeat with remaining shrimp and rice.
Serve with low sodium soy sauce, pickled ginger, and additional wasabi if desired.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 776 mg | 34% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 13.0 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 175 mg | 13% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 690 mg | 15% | |
*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.
