Low Sodium Chirashi Sushi

Elevate your sushi experience with this vibrant and heart-friendly Low Sodium Chirashi Sushi recipe! Perfect for sushi lovers seeking a healthier twist, this customizable sushi bowl features fluffy, seasoned sushi rice topped with an assortment of sashimi-grade salmon, tuna, cooked shrimp, and fresh vegetables like cucumber, avocado, and crisp radishes. To keep the sodium low, we’ve swapped traditional soy sauce for low-sodium tamari, letting the natural umami flavors of the fish and the tangy sweetness of rice vinegar shine through. Finished with fragrant sesame seeds, crispy nori strips, and a side of pickled ginger and wasabi, this colorful bowl is a feast for the senses. Easy to assemble and ideal for lunch, dinner, or special occasions, this recipe embraces the art of balance without compromising on flavor.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 3 tablespoons Rice vinegar
• 2 tablespoons Sugar
• 3 tablespoons Low-sodium tamari sauce
• 4 ounces Sashimi-grade salmon
• 4 ounces Sashimi-grade tuna
• 4 ounces Cooked shrimp
• 1 Cucumber
• 1 Avocado
• 4 Radish
• 2 Nori sheets
• 2 tablespoons Pickled ginger
• 1 tablespoon Sesame seeds
• 1 teaspoon Wasabi paste

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear. This helps to remove excess starch.

Step 2

Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.

Step 3

While the rice cooks, prepare the sushi vinegar mixture by mixing rice vinegar and sugar in a small bowl until the sugar is completely dissolved.

Step 4

Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a wooden spoon. Let it cool to room temperature.

Step 5

Slice the sashimi-grade salmon and tuna into thin slices, and slice the cooked shrimp in half lengthwise if needed.

Step 6

Peel the cucumber and cut it into thin matchsticks. Thinly slice the avocado and radishes.

Step 7

Toast the nori sheets over a gas flame or in a dry skillet until crispy. Cut them into thin strips.

Step 8

Divide the cooled sushi rice into four bowls.

Step 9

Arrange the salmon, tuna, shrimp, cucumber, avocado, and radish on top of each bowl of rice in an aesthetically pleasing manner.

Step 10

Sprinkle sesame seeds and nori strips on top of the toppings.

Step 11

Serve each bowl with a small portion of pickled ginger, low-sodium tamari sauce, and a dollop of wasabi paste on the side.

Nutrition Facts

Serving size	(2243.5g)

Amount per serving	% Daily Value*
Calories	1611.9

Total Fat 47.3g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 5.3g
Cholesterol 339.9mg	0%
Sodium 2134.2mg	0%
Total Carbohydrate 191.0g	0%
Dietary Fiber 22.8g	0%
Total Sugars 37.9g
Protein 104.2g	0%

Vitamin D 596.5IU	0%
Calcium 343.5mg	0%
Iron 10.4mg	0%
Potassium 3354.7mg	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: 26.5%

Protein: 25.9%

Carbs: 47.6%