Low Sodium Nigiri Sushi

Discover a delicious and heart-healthy twist on a Japanese classic with this Low Sodium Nigiri Sushi recipe. Perfect for sushi lovers who want to manage their sodium intake without sacrificing flavor, this recipe features tender sushi rice seasoned with a light blend of rice vinegar and sugar, topped with fresh, hand-sliced fish like salmon or tuna. A touch of low-sodium soy sauce and a hint of wasabi bring just the right balance of umami and heat. With easy-to-follow steps, from crafting delicate rice rectangles to artfully arranging your fish, this recipe is ideal for impressing guests or indulging in a lighter homemade sushi experience. Serve alongside pickled ginger and optional nori strips for a beautifully presented dish that’s as nutritious as it is delicious.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 4 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 2 tablespoons Low-sodium soy sauce
• 0.5 pound Fresh fish (such as salmon, tuna, or snapper)
• 2 teaspoons Fresh wasabi or low-sodium wasabi paste
• 2 tablespoons Pickled ginger
• 1 sheet Nori sheets

Directions

Step 1

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

Step 2

Cook the rinsed sushi rice by combining it with 2.5 cups of water in a rice cooker or a medium-sized saucepan. If using a saucepan, cover and bring to a boil, then reduce the heat to low and cook for 15 minutes or until the water is absorbed.

Step 3

Once the rice is cooked, let it cool in the pot or rice cooker for 10 minutes, then transfer it to a large bowl.

Step 4

In a small bowl, mix the rice vinegar and sugar together until the sugar dissolves.

Step 5

Gently fold the vinegar-sugar mixture into the cooked rice using a spatula or a wooden paddle, making sure to coat the rice without crushing it. Allow the rice to cool to room temperature.

Step 6

Slice the fresh fish into thin, even pieces, about 2 inches long and 1 inch wide. Ensure the fish is sliced in one smooth motion to preserve the texture.

Step 7

Moisten your hands with a mixture of water and a small splash of rice vinegar to prevent the rice from sticking. Take a small amount of sushi rice, about the size of a golf ball, and shape it into a rectangle using your palms.

Step 8

Place a small dab of wasabi on one side of the fish slice.

Step 9

Position the fish slice, wasabi side down, on the rice rectangle and gently press the fish onto the rice to adhere.

Step 10

Repeat this process for each piece of fish and presenting it by the nigiri.

Step 11

Optionally, use thin strips of nori to wrap around the nigiri for a decorative touch.

Step 12

Serve the nigiri with low-sodium soy sauce for dipping, a small amount of pickled ginger, and additional wasabi on the side.

Nutrition Facts

Serving size	(1351.5g)

Amount per serving	% Daily Value*
Calories	1124.7

Total Fat 30.9g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 142.9mg	0%
Sodium 1464.3mg	0%
Total Carbohydrate 140.5g	0%
Dietary Fiber 3.1g	0%
Total Sugars 12.8g
Protein 65.6g	0%

Vitamin D 1192.9IU	0%
Calcium 99.3mg	0%
Iron 4.8mg	0%
Potassium 1101.2mg	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: 25.2%

Protein: 23.8%

Carbs: 51.0%