Low Sodium Classic Nigiri Sushi

Discover the delicate simplicity of *Low Sodium Classic Nigiri Sushi*, a wholesome twist on a Japanese culinary favorite. This recipe artfully balances flavor and nutrition by pairing perfectly seasoned sushi rice—enhanced with a salt substitute and rice vinegar—with fresh, sushi-grade salmon and tuna. The use of low sodium soy sauce as an optional dip keeps the dish heart-health conscious without compromising on taste. Ideal for sushi enthusiasts, this recipe requires just 30 minutes of prep time, making it surprisingly approachable for beginners. Each piece is handcrafted with a dab of wasabi for a subtle kick and can be secured with nori for an added touch of authenticity. Perfect as an elegant starter or light meal, this recipe lets you enjoy classic nigiri with all its charm and none of the excess sodium.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 0.5 tablespoons Sugar
• 0.25 teaspoons Salt substitute
• 100 grams Fresh sushi-grade salmon
• 100 grams Fresh sushi-grade tuna
• 0.25 teaspoons Wasabi paste
• 1 sheet Nori seaweed (optional)
• 2 tablespoons Low sodium soy sauce (optional for dipping)

Directions

Step 1

Start by rinsing the sushi rice under cold water until the water runs clear. This will remove excess starch and prevent the rice from becoming too sticky.

Step 2

Combine the rinsed rice with 1.25 cups of water in a rice cooker or a saucepan. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat, cover, and simmer on the stove for about 20 minutes until the water is completely absorbed.

Step 3

In a small saucepan, combine rice vinegar, sugar, and salt substitute. Heat gently until the sugar dissolves completely, then remove from heat and set aside.

Step 4

Once the rice is cooked, transfer it to a large bowl. Gently fold the vinegar mixture into the rice using a spatula or wooden spoon. Be careful not to crush the grains. Allow the rice to cool to room temperature.

Step 5

While the rice cools, slice the sushi-grade salmon and tuna into thin, bite-sized pieces, approximately 3 inches long and 1 inch wide.

Step 6

With damp hands, take a small amount of rice (roughly 2 tablespoons) and mold it into an oval shape. It should fit comfortably in your palm.

Step 7

Spread a small amount of wasabi paste on top of the rice ball and place a slice of salmon or tuna over it, pressing gently to adhere.

Step 8

If using nori, cut it into thin strips and wrap each nigiri piece to secure the fish to the rice.

Step 9

Repeat the process with remaining rice and fish slices.

Step 10

Serve nigiri sushi immediately with optional low sodium soy sauce for dipping.

Nutrition Facts

Serving size	(761.4g)

Amount per serving	% Daily Value*
Calories	694.5

Total Fat 19.1g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 93mg	0%
Sodium 1179.9mg	0%
Total Carbohydrate 70.8g	0%
Dietary Fiber 1.3g	0%
Total Sugars 6.5g
Protein 52.0g	0%

Vitamin D 753IU	0%
Calcium 54.9mg	0%
Iron 3.3mg	0%
Potassium 2033.5mg	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: 25.9%

Protein: 31.4%

Carbs: 42.7%