Low Fat Nigiri Sushi

Discover the art of crafting flavorful, Low-Fat Nigiri Sushi, a healthy twist on the Japanese classic that's perfect for sushi lovers seeking a lighter option. This recipe combines tender slices of fresh tuna or salmon with perfectly seasoned sushi rice, delicately balanced with a hint of rice vinegar for authentic flavor. A touch of wasabi paste adds a subtle kick, while low-sodium soy sauce and pickled ginger enhance the dish's savory and aromatic profile. With just 20 minutes of prep time, this easy-to-follow recipe is ideal for a quick yet impressive dinner or a fresh and satisfying lunch. Whether you're a sushi-making novice or a seasoned pro, this low-fat version of Nigiri Sushi promises delightful flavors with zero guilt.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 grams Sushi rice
• 360 milliliters Water
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 200 grams Fresh tuna or salmon (sliced)
• 2 tablespoons Low-sodium soy sauce
• 1 teaspoon Wasabi paste
• 50 grams Pickled ginger (for serving)
• 2 Nori sheets (cut into strips)

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear. This helps remove the excess starch, resulting in a stickier rice texture.

Step 2

Place the rinsed rice and water in a medium-sized saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and allow to simmer for 15 minutes.

Step 3

Once cooked, turn off the heat and let the rice sit, covered, for another 10 minutes to finish steaming.

Step 4

In a small bowl, mix the rice vinegar, sugar, and salt until the sugar and salt are fully dissolved.

Step 5

Transfer the cooked rice to a large bowl. Pour the vinegar mixture over the rice and gently fold it in using a wooden paddle or spatula, being careful not to mash the rice. Allow the rice to cool to room temperature.

Step 6

Prepare the fish by cutting it into thin slices, about 5 cm long and 2 cm wide.

Step 7

Wet your hands with water to prevent the rice from sticking. Take a small amount of sushi rice (about 20-25 grams) and form it into an oblong shape using your palms.

Step 8

Dab a small amount of wasabi on one side of a fish slice, then lay it wasabi-side down over the formed rice ball, pressing lightly to adhere.

Step 9

Repeat the process until you've used all the rice and fish.

Step 10

Serve the Nigiri sushi on a platter with low-sodium soy sauce, pickled ginger, and any remaining wasabi on the side.

Nutrition Facts

Serving size	(1016.8g)

Amount per serving	% Daily Value*
Calories	877.4

Total Fat 11.7g	0%
Saturated Fat 3.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 110mg	0%
Sodium 3199.3mg	0%
Total Carbohydrate 122.1g	0%
Dietary Fiber 2.6g	0%
Total Sugars 16.6g
Protein 64.7g	0%

Vitamin D 900IU	0%
Calcium 101.6mg	0%
Iron 5.7mg	0%
Potassium 961.1mg	0%

*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.

Source of Calories

Fat: 12.4%

Protein: 30.4%

Carbs: 57.3%