Low Sodium Nigiri Salmon
Delight in the delicate flavors of this Low Sodium Nigiri Salmon recipe, a heart-healthy twist on the classic Japanese favorite. Perfectly seasoned sushi rice forms the base, dressed with a gentle blend of rice vinegar and sugar for a subtle tang, while thinly sliced fresh salmon adds a buttery, melt-in-your-mouth texture. The reduced-sodium soy sauce ensures all the umami flavor without the extra salt, making this recipe ideal for those mindful of their dietary needs. Each piece of nigiri is elegantly finished with a touch of wasabi and a slender strip of nori, offering a balance of heat and texture. Ready in under an hour, this easy and elegant dish is perfect for entertaining or treating yourself to a nutrient-packed, low-sodium sushi night at home. Serve with pickled ginger for a refreshing palate cleanser and enjoy sushi with a healthier twist!
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Ingredients
- 200 grams Sushi rice
- 250 milliliters Water
- 30 milliliters Rice vinegar
- 10 grams Sugar
- 15 milliliters Low sodium soy sauce
- 200 grams Fresh salmon fillet
- 5 grams Wasabi paste
- 1 sheet Nori seaweed sheets
- 20 grams Pickled ginger
- 250 milliliters Water
Directions
Step 1
Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
Step 2
Combine the rinsed rice and 250 ml of water in a rice cooker or a saucepan. Cook according to the rice cooker instructions or bring to a boil in the saucepan, then reduce the heat to low, cover, and simmer for 15 minutes. Let it sit covered for an additional 10 minutes off the heat.
Step 3
In a small saucepan, heat rice vinegar and sugar over low heat until the sugar is dissolved. Do not boil.
Step 4
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture while the rice is still warm. Use a wooden spatula in a cutting motion to avoid mashing the rice. Let it cool to room temperature.
Step 5
Slice the fresh salmon fillet against the grain into thin pieces, approximately 5 cm long and 1 cm thick.
Step 6
Wet your hands with a little water to keep the rice from sticking, then shape about 15 grams of rice into an oval-shaped ball for each piece of nigiri.
Step 7
Dab a small amount of wasabi paste onto each rice ball, then place a slice of salmon over the rice, pressing gently to adhere.
Step 8
Cut the nori sheet into thin strips, about 1 cm wide, and wrap around the middle of each piece of nigiri to help hold the salmon in place.
Step 9
Arrange the nigiri on a serving plate and serve with low sodium soy sauce and pickled ginger on the side.
Nutrition Facts
| Serving size | (989.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 734.9 |
| Total Fat 17.5g | 0% |
| Saturated Fat 3.5g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 122.1mg | 0% |
| Sodium 1080.8mg | 0% |
| Total Carbohydrate 78.8g | 0% |
| Dietary Fiber 2.0g | 0% |
| Total Sugars 10.7g | |
| Protein 58.6g | 0% |
| Vitamin D 740.3IU | 0% |
| Calcium 88.7mg | 0% |
| Iron 2.8mg | 0% |
| Potassium 1181.9mg | 0% |
Source of Calories