Low Sodium Tuna Nigiri

Indulge in the clean, delicate flavors of homemade Low Sodium Tuna Nigiri, a healthier twist on the Japanese sushi classic. This recipe showcases tender, sushi-grade tuna atop perfectly seasoned sushi rice, made with just a hint of rice vinegar, sugar, and minimal salt to keep the sodium content low without sacrificing flavor. Ready in under an hour, this dish combines authentic preparation techniques, like hand-shaping rice mounds and crafting thin, uniform tuna slices, with a mindful approach to dietary needs. Whether served with a dab of low-sodium wasabi or paired with a splash of reduced-salt soy sauce for dipping, this light yet satisfying dish is perfect for sushi lovers seeking a heart-smart option. It’s an elegant, restaurant-quality experience you can create in your own kitchen.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams Sushi-grade tuna
• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1.5 teaspoons Sugar
• 0.25 teaspoons Salt
• 0.5 teaspoons Wasabi (optional, low sodium)
• 2 tablespoons Soy sauce (low-sodium, for dipping, optional)

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear to remove excess starch.

Step 2

Combine the rinsed rice with 1.25 cups of water in a rice cooker or saucepan. Cook according to the rice cooker instructions or bring to a boil, then simmer on low heat with the lid on for 18-20 minutes.

Step 3

Once the rice is cooked, let it sit covered for 10 minutes to steam. Transfer it to a large wooden or glass bowl.

Step 4

In a small saucepan, heat the rice vinegar, sugar, and salt over low heat. Stir until the sugar dissolves, then let the mixture cool slightly.

Step 5

Pour the vinegar mixture over the warm rice and gently fold it in using a wooden spoon or spatula. Avoid squashing the rice grains. Let the seasoned rice cool to room temperature, covering it with a damp towel to prevent drying out.

Step 6

Slice the sushi-grade tuna into thin, rectangular pieces approximately 2.5 inches long and 0.5 inches thick. Ensure the slices are uniform for an even presentation.

Step 7

Using moist hands to prevent sticking, shape 1-2 tablespoons of seasoned rice into small, oblong mounds that fit comfortably in the palm of your hand.

Step 8

Place a thin layer of wasabi (if using) on one side of the tuna slice and press it gently onto the rice mound, wasabi-side down. Repeat the process for all nigiri pieces.

Step 9

Arrange the tuna nigiri on a serving plate and serve with low-sodium soy sauce on the side for optional dipping.

Nutrition Facts

Serving size	(760.1g)

Amount per serving	% Daily Value*
Calories	555.8

Total Fat 1.6g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 78mg	0%
Sodium 1700.8mg	0%
Total Carbohydrate 71.1g	0%
Dietary Fiber 1.0g	0%
Total Sugars 6.5g
Protein 56.3g	0%

Vitamin D 136IU	0%
Calcium 45.3mg	0%
Iron 2.9mg	0%
Potassium 1066.8mg	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: 2.7%

Protein: 43.0%

Carbs: 54.3%