Low Sodium Sushi Nigiri
Elevate your sushi game with this Low Sodium Sushi Nigiri recipe, perfect for those seeking a heart-healthy twist on this Japanese classic. This recipe combines delicate slices of sashimi-grade salmon, tuna, and cooked shrimp atop perfectly seasoned short-grain sushi rice, lightly dressed with unsalted rice vinegar for authentic flavor without the added salt. With optional low-sodium soy sauce and a touch of wasabi, you can customize each bite to your taste. Whether you wrap it all up with a strip of nori or enjoy it as is, this simple yet elegant recipe is an ideal choice for sushi lovers looking to reduce their sodium intake without sacrificing taste. Ready in just 40 minutes, it’s a fresh, satisfying dish perfect for a quick dinner or an impressive appetizer. Serve with pickled ginger for a finishing touch!
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Recipe Information
Ingredients
- 1 cup Short-grain sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar (unsalted)
- 1 teaspoon Sugar
- 2 tablespoons Low-sodium soy sauce (optional for dipping)
- 6 ounces Fresh salmon (sashimi-grade, thinly sliced)
- 6 ounces Fresh tuna (sashimi-grade, thinly sliced)
- 6 pieces Cooked shrimp (peeled, deveined, tail off)
- 1 teaspoon Wasabi paste (optional)
- 1 sheet Nori seaweed (cut into thin strips, optional)
- 2 tablespoons Pickled ginger (low-sodium, optional)
Instructions
Rinse the sushi rice thoroughly in a fine mesh strainer under cold water until the water runs clear. This removes excess starch to prevent clumping.
Combine the rinsed sushi rice and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and let it steam, covered, for an additional 10 minutes.
While the rice cooks, prepare the seasoning by mixing rice vinegar and sugar in a small bowl until the sugar is dissolved. Set aside.
Once the rice is done, transfer it to a wide, shallow dish. Gently fold the vinegar mixture into the rice using a cutting motion with a spatula. Allow the seasoned rice to cool to room temperature by covering it with a damp kitchen towel.
Prepare the fish by slicing the salmon and tuna into 2x1-inch pieces, if they are not already cut. Ensure shrimp is cooked and peeled.
To assemble the nigiri, wet your hands with water to prevent the rice from sticking. Take a small ball of rice (about 2 tablespoons) and mold it into an oval shape.
Place a thin layer of wasabi (if desired) on one side of the fish or shrimp. Lay the fish or shrimp on top of the rice ball, wasabi-side down, and gently press to secure it.
If desired, wrap a thin strip of nori around the fish and rice to hold it together. This is optional but adds a traditional touch.
Repeat the process with the remaining rice and toppings until all sushi is assembled.
Serve immediately with low-sodium soy sauce, pickled ginger, and additional wasabi on the side for dipping and garnish.
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 1437 mg | 62% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 5.3 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 33.6 mcg | 168% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1471 mg | 31% | |
*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.
