Low Sodium Perfect Sushi Rice

Achieve sushi perfection with this Low Sodium Perfect Sushi Rice recipe—a healthier, flavorful twist on the traditional staple. Crafted with short-grain sushi rice, rice vinegar, a touch of sugar, and unsalted mirin, this recipe minimizes sodium without compromising on taste or texture. Optional kombu adds an extra layer of umami, making this dish irresistibly savory. The technique focuses on rinsing the rice to remove excess starch, carefully steaming it for the ideal fluffy texture, and folding in a perfectly balanced seasoning mixture for that signature glossy finish. Whether you're building sushi rolls, crafting delicate nigiri, or serving it as a side, this lower-sodium sushi rice is the ultimate foundation for your Japanese-inspired creations. Perfect for sushi lovers seeking heart-healthy options!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 cups short-grain sushi rice
• 2.5 cups water
• 4 tablespoons rice vinegar
• 2 tablespoons granulated sugar
• 2 tablespoons unsalted mirin (Japanese sweet rice wine)
• 1 small piece kombu (dried kelp), optional for extra umami

Directions

Step 1

Measure 2 cups of short-grain sushi rice and place it in a fine mesh strainer. Rinse the rice under cold running water, gently stirring with your hand, until the water runs clear, indicating that the excess starch is removed. This usually takes 2-3 minutes.

Step 2

After rinsing, let the rice drain in the strainer for about 5 minutes to remove excess water.

Step 3

Transfer the rice to a medium-sized saucepan and add 2.5 cups of water. If using, place a small piece of kombu on top of the rice.

Step 4

Cover the saucepan with a tight-fitting lid and bring to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and simmer for 15 minutes. Do not lift the lid during this time.

Step 5

After 15 minutes, turn off the heat and let the rice sit, covered, for an additional 10 minutes to steam.

Step 6

While the rice is steaming, prepare the seasoning. In a small saucepan, combine 4 tablespoons of rice vinegar, 2 tablespoons of granulated sugar, and 2 tablespoons of unsalted mirin. Heat over low heat, stirring until the sugar is fully dissolved. Do not let it boil.

Step 7

Once the rice is finished steaming, remove the kombu, if used, and transfer the rice to a large non-metallic bowl.

Step 8

Gently fold in the vinegar mixture with a rice paddle or spatula, slicing through the rice and using a fan to cool and simultaneously mix the rice. This action helps to give the rice a glossy appearance. Avoid mashing the rice.

Step 9

Spread the seasoned rice out slightly in the bowl and allow it to cool to room temperature before using it to make sushi.

Step 10

Serve the rice as is, or use it to prepare various sushi rolls, sashimi, or nigiri. Enjoy your low sodium sushi rice!

Nutrition Facts

Serving size	(1124.6g)

Amount per serving	% Daily Value*
Calories	665.2

Total Fat 0.9g	0%
Saturated Fat 0.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 255mg	0%
Total Carbohydrate 151.6g	0%
Dietary Fiber 1.7g	0%
Total Sugars 31.4g
Protein 9.9g	0%

Vitamin D 0IU	0%
Calcium 92mg	0%
Iron 1.0mg	0%
Potassium 190mg	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: 1.2%

Protein: 6.1%

Carbs: 92.7%