Low Sodium White Fish Nigiri

Delight in the delicate simplicity of Low Sodium White Fish Nigiri, a healthier twist on a classic Japanese favorite. This elegant recipe features thinly sliced sushi-grade white fish—like cod, halibut, or snapper—carefully layered over perfectly seasoned sushi rice that’s gently infused with a hint of rice vinegar and sweetness. With minimal added salt, this dish caters to low-sodium dietary needs without compromising on authentic flavors. Achieve restaurant-quality nigiri with expert tips on shaping rice and slicing fish, and enhance the presentation with optional nori strips for a touch of sophistication. Ready in under an hour, this recipe is perfect for sushi enthusiasts seeking a wholesome, guilt-free indulgence at home. Serve alongside low-sodium soy sauce or enjoy as is for a fresh, clean taste of Japan.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 2

Ingredients

• 200 grams sushi-grade white fish (e.g., cod, halibut, or snapper)
• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 0.25 teaspoons salt (optional, low amount if used)
• 1 teaspoon wasabi (optional, low-sodium)
• 2 sheets nori seaweed strips (optional, for visual appeal)

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear. This removes excess starch and prevents the rice from clumping.

Step 2

Combine the rinsed rice and 1.25 cups of water in a rice cooker or a small pot. Cook according to the rice cooker instructions, or bring to a boil on the stove, then cover, reduce heat to low, and simmer for 18-20 minutes. Let the rice rest for 10 minutes with the lid on.

Step 3

While the rice is cooking, prepare the vinegar seasoning. In a small saucepan, gently heat the rice vinegar, granulated sugar, and a small pinch of salt (optional to keep sodium low) over medium-low heat until the sugar dissolves. Do not boil. Set aside to cool.

Step 4

Transfer the cooked rice to a large bowl or shallow container. Using a wooden spatula or spoon, gently fold the vinegar seasoning into the rice while fanning it to cool. Be careful not to mash the grains. Cover with a clean, damp cloth to keep the rice from drying out.

Step 5

Using a very sharp knife, slice the sushi-grade white fish into thin, rectangular slices about 2 inches by 1 inch. Aim for uniform pieces to ensure consistency in presentation.

Step 6

Moisten your hands slightly with water to prevent the rice from sticking. Take approximately 1 tablespoon of sushi rice and gently form it into a compact oval shape using your fingers.

Step 7

If using wasabi, apply a tiny smear to the underside of a fish slice. Place the fish slice on top of the formed rice, pressing gently to adhere.

Step 8

Optional: Secure the fish to the rice using a thin strip of nori seaweed for added presentation and stability.

Step 9

Repeat the process with the remaining fish and rice until all nigiri pieces are assembled.

Step 10

Arrange the nigiri on a clean plate and serve immediately with optional low-sodium soy sauce or no-sodium substitutes for dipping. Enjoy!

Nutrition Facts

Serving size	(743.7g)

Amount per serving	% Daily Value*
Calories	544.3

Total Fat 2.8g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0g
Cholesterol 100mg	0%
Sodium 738.0mg	0%
Total Carbohydrate 78.7g	0%
Dietary Fiber 1.9g	0%
Total Sugars 13.0g
Protein 47.3g	0%

Vitamin D 400IU	0%
Calcium 83.5mg	0%
Iron 2.1mg	0%
Potassium 778.0mg	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: 4.8%

Protein: 35.8%

Carbs: 59.5%