Low Sodium Sushi Nigiri

Discover a healthier take on a Japanese classic with this Low Sodium Sushi Nigiri recipe, perfect for sushi enthusiasts looking to keep their sodium intake in check. Featuring tender sashimi-grade salmon, tuna, and cooked shrimp delicately perched on perfectly seasoned sushi rice, this recipe achieves extraordinary flavor without relying on excessive salt. A splash of unsalted rice vinegar and a hint of sugar bring balance to every bite, while optional low-sodium soy sauce and pickled ginger deliver a light, savory touch. With simple preparation steps and customizable toppings like wasabi or nori strips, this dish is both elegant and accessible, making it ideal for dinner parties or an impressive weeknight treat. Pair it with your favorite green tea or miso soup for a low-sodium feast that doesn’t compromise on taste.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Short-grain sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar (unsalted)
• 1 teaspoon Sugar
• 2 tablespoons Low-sodium soy sauce (optional for dipping)
• 6 ounces Fresh salmon (sashimi-grade, thinly sliced)
• 6 ounces Fresh tuna (sashimi-grade, thinly sliced)
• 6 pieces Cooked shrimp (peeled, deveined, tail off)
• 1 teaspoon Wasabi paste (optional)
• 1 sheet Nori seaweed (cut into thin strips, optional)
• 2 tablespoons Pickled ginger (low-sodium, optional)

Directions

Step 1

Rinse the sushi rice thoroughly in a fine mesh strainer under cold water until the water runs clear. This removes excess starch to prevent clumping.

Step 2

Combine the rinsed sushi rice and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and let it steam, covered, for an additional 10 minutes.

Step 3

While the rice cooks, prepare the seasoning by mixing rice vinegar and sugar in a small bowl until the sugar is dissolved. Set aside.

Step 4

Once the rice is done, transfer it to a wide, shallow dish. Gently fold the vinegar mixture into the rice using a cutting motion with a spatula. Allow the seasoned rice to cool to room temperature by covering it with a damp kitchen towel.

Step 5

Prepare the fish by slicing the salmon and tuna into 2x1-inch pieces, if they are not already cut. Ensure shrimp is cooked and peeled.

Step 6

To assemble the nigiri, wet your hands with water to prevent the rice from sticking. Take a small ball of rice (about 2 tablespoons) and mold it into an oval shape.

Step 7

Place a thin layer of wasabi (if desired) on one side of the fish or shrimp. Lay the fish or shrimp on top of the rice ball, wasabi-side down, and gently press to secure it.

Step 8

If desired, wrap a thin strip of nori around the fish and rice to hold it together. This is optional but adds a traditional touch.

Step 9

Repeat the process with the remaining rice and toppings until all sushi is assembled.

Step 10

Serve immediately with low-sodium soy sauce, pickled ginger, and additional wasabi on the side for dipping and garnish.

Nutrition Facts

Serving size	(990.6g)

Amount per serving	% Daily Value*
Calories	859.6

Total Fat 15.3g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat 0g
Cholesterol 291.9mg	0%
Sodium 1436.6mg	0%
Total Carbohydrate 67.3g	0%
Dietary Fiber 1.3g	0%
Total Sugars 5.3g
Protein 102.8g	0%

Vitamin D 1342.0IU	0%
Calcium 113.4mg	0%
Iron 4.6mg	0%
Potassium 1470.6mg	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: 16.8%

Protein: 50.3%

Carbs: 32.9%