Low Sodium Mackerel Nigiri

Delight in the clean, oceanic flavors of **Low Sodium Mackerel Nigiri**, a healthier take on a sushi classic. This recipe showcases tender slices of fresh mackerel, lightly marinated in a zesty blend of rice vinegar and lemon juice to enhance its natural taste while reducing fishiness. Served atop perfectly seasoned sushi rice prepared with a salt substitute for reduced sodium, each nigiri piece is completed with a touch of wasabi for a subtle kick. Ideal for homemade sushi enthusiasts, this recipe balances authenticity with heart-healthiness, making it perfect for low-sodium diets without sacrificing flavor. Pair with pickled ginger and low-sodium soy sauce for an elegant, restaurant-quality presentation that’s easy to enjoy at home.

Nutriscore Rating: 74/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt substitute (optional)
• 6 pieces Fresh mackerel fillets
• 2 cups Water
• 0.5 cup Rice vinegar
• 2 tablespoons Lemon juice
• 0.5 teaspoon Wasabi paste
• 2 tablespoons Pickled ginger
• 2 tablespoons Low sodium soy sauce

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Drain well.

Step 2

Combine the rice and 1.25 cups of water in a rice cooker or saucepan. If using a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until the rice is fully cooked.

Step 3

While the rice is cooking, prepare the sushi vinegar mixture by combining 2 tablespoons rice vinegar, 1 tablespoon sugar, and 0.5 teaspoon salt substitute (if using) in a small bowl. Stir until the sugar dissolves.

Step 4

Once the rice is cooked, transfer it to a hangiri (wooden sushi tub) or a wide bowl and gently fold in the sushi vinegar mixture using a rice paddle or spatula. Fan the rice to cool it and achieve a glossy texture, then cover with a damp towel.

Step 5

Prepare the mackerel by filleting it if necessary, or have this done by your fishmonger.

Step 6

In a shallow bowl, combine 2 cups of water, 0.5 cup rice vinegar, and 2 tablespoons lemon juice. Briefly soak the mackerel fillets in this mixture for 5 minutes to remove any fishiness, then pat dry with a paper towel.

Step 7

Cut the mackerel fillets into slices approximately 2 inches wide and 0.25 inch thick. This should yield about 6 pieces.

Step 8

Wet your hands with vinegar water to prevent sticking, take approximately 2 tablespoons of sushi rice, and form an oval shape about the size of the fish slices.

Step 9

With your finger, dab a small amount of wasabi paste onto a mackerel slice and place the shaped rice onto the wasabi side of the fish. Gently press them together to adhere.

Step 10

Repeat the process for each piece of mackerel.

Step 11

Serve your mackerel nigiri with pickled ginger and low-sodium soy sauce on the side for dipping.

Nutrition Facts

Serving size	(1829.1g)

Amount per serving	% Daily Value*
Calories	1604.2

Total Fat 84.5g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 420mg	0%
Sodium 2084.8mg	0%
Total Carbohydrate 80.2g	0%
Dietary Fiber 2.1g	0%
Total Sugars 13.8g
Protein 120.2g	0%

Vitamin D 3858IU	0%
Calcium 160.4mg	0%
Iron 11.2mg	0%
Potassium 3967.3mg	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: 48.7%

Protein: 30.8%

Carbs: 20.5%