Low Sodium Tamago Nigiri

Delight in the delicate flavors of Low Sodium Tamago Nigiri, a heart-friendly twist on a classic Japanese delicacy. This recipe features soft, sweet layers of tamago—Japanese rolled omelet—perfectly paired with lightly seasoned low-sodium sushi rice. Made with a touch of low-sodium mirin, sugar, and rice vinegar, the tamago achieves its signature balance of sweetness and umami while keeping sodium levels in check. Crafted using a tamagoyaki pan for that traditional rolled texture, these bite-sized delights are ideal for sushi enthusiasts seeking a healthier option. Serve them as a light appetizer or an elegant addition to a sushi platter, secured with a strip of nori for a polished presentation. Ready in just 30 minutes, this wholesome recipe is perfect for those looking to enjoy authentic Japanese flavors without compromising on nutrition.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 4 large Eggs
• 1.5 tablespoons Mirin (low sodium or homemade low-sodium version*)
• 1 teaspoon Sugar
• 0.5 teaspoons Rice vinegar
• 1.5 cups Cooked sushi rice (low sodium preparation)**
• 1 sheet Nori (seaweed sheets, optional for binding)
• 1 tablespoon Water
• 1 teaspoon Neutral cooking oil (e.g., canola or grapeseed)

Directions

Step 1

In a mixing bowl, whisk the eggs until thoroughly combined. To the eggs, add the mirin, sugar, rice vinegar, and water. Whisk again until the mixture is smooth and consistent.

Step 2

Heat a non-stick tamagoyaki or rectangular pan over medium-low heat and lightly oil it with the neutral cooking oil using a paper towel to ensure even coverage.

Step 3

Pour a thin layer of the egg mixture into the pan, just enough to coat the bottom. Let it cook for 1–2 minutes until it is mostly set but not fully cooked.

Step 4

Using a spatula or chopsticks, gently roll the cooked layer to one side of the pan. Leave the rolled egg on one side.

Step 5

Add another thin layer of egg mixture to the pan, ensuring it flows under the rolled egg. When it is mostly set, roll the cooked portion again to incorporate the new layer. Repeat this process until all the egg mixture is used up, forming a multi-layered rolled omelet.

Step 6

Remove the rolled tamago from the pan and allow it to cool slightly. Once cool, slice it into 8 evenly sized pieces.

Step 7

Using damp hands to prevent sticking, form approximately 2 tablespoons of sushi rice into small, oval-shaped mounds (about the size of your palm).

Step 8

Place a slice of tamago atop each mound of sushi rice. Optionally, secure the tamago to the rice with a thin strip of nori. Repeat with all slices.

Step 9

Serve the low sodium tamago nigiri immediately or store in an airtight container in the refrigerator for up to 24 hours.

Nutrition Facts

Serving size	(551.6g)

Amount per serving	% Daily Value*
Calories	789.9

Total Fat 24.4g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 0g
Cholesterol 744mg	0%
Sodium 400.5mg	0%
Total Carbohydrate 103.2g	0%
Dietary Fiber 1.7g	0%
Total Sugars 14.2g
Protein 33.3g	0%

Vitamin D 164IU	0%
Calcium 152.9mg	0%
Iron 4.6mg	0%
Potassium 362.1mg	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: 28.7%

Protein: 17.4%

Carbs: 53.9%