Low Sodium Uni Sushi
Indulge in the luxurious flavors of the ocean with this Low Sodium Uni Sushi recipe—a perfect fusion of delicate simplicity and mindful eating. Featuring sushi-grade uni (sea urchin) as the star ingredient, this dish is paired with expertly seasoned sushi rice and a low sodium seaweed wrap for a light yet flavorful bite. Enhanced with unsalted rice vinegar and a touch of sugar, the rice balances the creamy, briny uni beautifully, while optional garnishes like fresh wasabi paste or no sodium dulse flakes add layers of complexity to your handmade nigiri. Served with a low sodium soy sauce alternative or coconut aminos for dipping, this recipe is ideal for seafood enthusiasts seeking a lower sodium option without sacrificing authentic taste. Quick to prepare and stunningly elegant, it's perfect for impressing guests or treating yourself to an upscale dining experience at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces (or tongues) Sushi-grade uni (sea urchin)
- 1 cup (uncooked) Sushi rice
- 1.25 cups Water
- 2 tablespoons Unsalted rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoons No sodium dulse flakes (optional for umami garnish)
- 1 sheet Roasted nori (seaweed sheet, low sodium)
- 0.5 teaspoons Fresh wasabi paste (optional)
- 2 tablespoons Low sodium soy sauce alternative or coconut aminos
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch and ensures the rice won't be too sticky.
Combine the rinsed rice and 1.25 cups of water in a rice cooker or saucepan. Cook according to your rice cooker’s settings, or bring the water to a boil in the saucepan, reduce to a very low simmer, cover, and cook for 15-20 minutes. Once cooked, let it rest for 10 minutes with the lid on.
In a small bowl, mix the unsalted rice vinegar and sugar until the sugar is fully dissolved. Gently fold this mixture into the cooked rice using a wooden spatula. Avoid mashing the rice.
Cut the roasted nori sheet into small strips about 1 inch wide and 2 inches long. These will act as a binder for your uni sushi.
With clean, slightly damp hands, shape the seasoned rice into 8 small oblong mounds, about the size of a thumb, for the sushi base (nigiri).
Carefully place one piece of uni on top of each rice mound. Wrap a strip of nori around the middle of each sushi piece to secure the uni. The nori strip should stick to itself when slightly moistened, creating a neat wrap.
If desired, garnish each piece with a small dab of fresh wasabi paste for a kick of flavor. Alternatively, sprinkle a pinch of no sodium dulse flakes for an umami boost.
Serve the uni sushi with your low sodium soy sauce alternative or coconut aminos on the side for dipping.
Enjoy your low sodium uni sushi immediately for the best taste and texture.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 1863 mg | 81% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.6 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1240 mg | 26% | |
*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.
