Low Sodium Yellowtail Nigiri
Delight your taste buds with this Low Sodium Yellowtail Nigiri recipe, a healthier twist on the classic sushi favorite. Featuring tender, sashimi-grade yellowtail (Hamachi) atop perfectly seasoned sushi rice, this dish balances exquisite flavor with mindful nutrition. The rice is delicately infused with homemade sushi vinegar for authentic taste, while a no-salt-added soy sauce alternative ensures the sodium content stays in check. With minimal ingredients and straightforward techniques, this recipe is ideal for sushi lovers looking to create a gourmet experience at home without sacrificing their dietary goals. Serve these elegant nigiri pieces with optional wasabi paste for a touch of heat, and enjoy a beautifully fresh, low-sodium spin on traditional Japanese cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Yellowtail (Hamachi), sashimi-grade
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 2 tablespoons No-salt-added soy sauce alternative (optional, for dipping)
- 0.5 teaspoons Wasabi paste (optional)
Instructions
Rinse the sushi rice under cold running water in a mesh strainer until the water runs clear. This removes excess starch and ensures the rice is not overly sticky.
Combine the rinsed sushi rice and water in a rice cooker or saucepan. Cook the rice according to the rice cooker’s instructions or bring water to a boil in the saucepan, reduce heat to low, cover, and simmer for 18-20 minutes until water is absorbed and rice is tender.
While the rice is cooking, prepare the sushi vinegar. Combine rice vinegar and sugar in a small saucepan over low heat. Stir until the sugar dissolves completely. Remove from heat and allow to cool.
Once the rice has cooked, transfer it to a large bowl. Using a wooden spoon or paddle, gently fold the prepared sushi vinegar into the rice. Spread the rice out in the bowl to cool slightly before assembling the nigiri.
Slice the sashimi-grade yellowtail into thin, even pieces roughly 2 inches long and 1 inch wide. Aim for uniform thickness so the fish sits evenly on the rice.
Wet your hands lightly with water to prevent sticking. Take a small amount of sushi rice (around 1 tablespoon) and form it into a compact oval shape using your palms.
Gently press one slice of yellowtail onto the top of the rice, ensuring it adheres. Repeat this process for the remaining pieces.
Optional: Use a very small amount of wasabi paste between the rice and fish for added flavor.
Arrange the nigiri on a platter and serve immediately. Pair with a no-salt-added soy sauce alternative for dipping, if desired.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 4.2 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 888 mg | 19% | |
*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.
