Low Sodium Shrimp Nigiri

Delight in the delicate flavors of **Low Sodium Shrimp Nigiri**, a healthier twist on the classic sushi favorite. Perfect for those who love Japanese cuisine but need to watch their sodium intake, this recipe uses fresh, tender shrimp and perfectly seasoned sushi rice, lightly flavored with low sodium rice vinegar and a touch of sugar. The shrimp are gently boiled to maintain their subtle sweetness, then carefully fanned to nestle atop hand-shaped mounds of rice with a hint of wasabi for an extra kick. Ready in just 35 minutes, this dish combines artistry and simplicity, making it an ideal appetizer or light meal. Serve alongside low sodium soy sauce, pickled ginger, and wasabi for a complete sushi experience that doesn’t compromise on flavor. Whether you’re a sushi enthusiast or a curious beginner, this recipe is sure to impress!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 pieces Fresh shrimp
• 2 cups Sushi rice
• 2 tablespoons Rice vinegar (low sodium)
• 1 tablespoon Granulated sugar
• 2 cups Water
• 0 Low sodium soy sauce (optional for serving)
• 0.5 teaspoon Wasabi
• 0 (for serving) Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.

Step 2

Cook the rice: In a rice cooker or pot, combine the rinsed rice with 2 cups of water. If using a rice cooker, follow the cooker’s instructions. If using a pot, bring the water to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes. Turn off heat and let it sit for an additional 10 minutes without removing the lid.

Step 3

While the rice is cooking, prepare the vinegar mixture: In a small bowl, mix 2 tablespoons of rice vinegar and 1 tablespoon granulated sugar until the sugar dissolves.

Step 4

Transfer the cooked rice to a large, non-metallic bowl. Gradually fold in the vinegar mixture with a spatula or rice paddle, being careful not to mash the rice. Allow the seasoned rice to cool to room temperature.

Step 5

Prepare the shrimp: Bring a pot of water to a boil. Devein and shell the shrimp, leaving the tail intact. Skewer the shrimp to keep them straight (optional). Boil for about 2 minutes or until shrimp are just cooked. Remove from water, drain, and let cool.

Step 6

Once the shrimp are cool enough to handle, gently slice them through the underside to open them up without cutting all the way through. This will allow them to lay flat on top of the rice.

Step 7

To assemble the nigiri: Wet your hands with water to prevent sticking, take about 2 tablespoons of sushi rice, and shape it into an oval mound.

Step 8

Place a dab of wasabi on the rice. Lay a shrimp over the wasabi-massaged rice ball, pressing gently to adhere.

Step 9

Repeat with remaining shrimp and rice.

Step 10

Serve with low sodium soy sauce, pickled ginger, and additional wasabi if desired.

Nutrition Facts

Serving size	(1105.0g)

Amount per serving	% Daily Value*
Calories	815.5

Total Fat 1.6g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 340.2mg	0%
Sodium 775.5mg	0%
Total Carbohydrate 137.0g	0%
Dietary Fiber 2.0g	0%
Total Sugars 13.0g
Protein 55.2g	0%

Vitamin D 273.6IU	0%
Calcium 175.3mg	0%
Iron 2.9mg	0%
Potassium 690.5mg	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: 1.8%

Protein: 28.2%

Carbs: 70.0%