Low Sodium Tuna Nigiri
Satisfy your sushi cravings with this deliciously delicate Low Sodium Tuna Nigiri recipe, perfect for those seeking a lighter, heart-healthy alternative to traditional sushi favorites. Crafted with sushi-grade tuna and fluffy, seasoned sushi rice, this recipe highlights clean, fresh flavors while reducing sodium without compromising taste. The homemade rice seasoning blend of rice vinegar, a touch of sugar, and minimal salt ensures the perfect balance of flavor, while optional low-sodium soy sauce and wasabi add a customizable kick. Ready in just under an hour, these beautifully handcrafted nigiri pieces are a stunning addition to any dinner table and are ideal for entertaining or treating yourself to an elevated at-home sushi experience.
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Recipe Information
Ingredients
- 200 grams Sushi-grade tuna
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1.5 teaspoons Sugar
- 0.25 teaspoons Salt
- 0.5 teaspoons Wasabi (optional, low sodium)
- 2 tablespoons Soy sauce (low-sodium, for dipping, optional)
Instructions
Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
Combine the rinsed rice with 1.25 cups of water in a rice cooker or saucepan. Cook according to the rice cooker instructions or bring to a boil, then simmer on low heat with the lid on for 18-20 minutes.
Once the rice is cooked, let it sit covered for 10 minutes to steam. Transfer it to a large wooden or glass bowl.
In a small saucepan, heat the rice vinegar, sugar, and salt over low heat. Stir until the sugar dissolves, then let the mixture cool slightly.
Pour the vinegar mixture over the warm rice and gently fold it in using a wooden spoon or spatula. Avoid squashing the rice grains. Let the seasoned rice cool to room temperature, covering it with a damp towel to prevent drying out.
Slice the sushi-grade tuna into thin, rectangular pieces approximately 2.5 inches long and 0.5 inches thick. Ensure the slices are uniform for an even presentation.
Using moist hands to prevent sticking, shape 1-2 tablespoons of seasoned rice into small, oblong mounds that fit comfortably in the palm of your hand.
Place a thin layer of wasabi (if using) on one side of the tuna slice and press it gently onto the rice mound, wasabi-side down. Repeat the process for all nigiri pieces.
Arrange the tuna nigiri on a serving plate and serve with low-sodium soy sauce on the side for optional dipping.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1701 mg | 74% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 6.5 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1067 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.
