Low Sodium Yellowtail Nigiri

Delight your taste buds with this Low Sodium Yellowtail Nigiri, a fresh and flavorful sushi recipe that’s perfect for those seeking to reduce their sodium intake without sacrificing authenticity. Featuring tender, sashimi-grade yellowtail (hamachi) delicately paired with perfectly seasoned sushi rice, this dish achieves balance and simplicity while staying mindful of dietary needs. The rice is lightly coated with a homemade rice vinegar mixture, ensuring a subtle tanginess, and you can enhance each bite with an optional touch of wasabi paste for a hint of heat. Serve these elegant bite-sized pieces with a no-salt-added soy sauce alternative for dipping to create a guilt-free sushi experience. Ideal for intimate gatherings or a light and healthy dinner, this recipe lets you enjoy the art of making yellowtail nigiri at home.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams Yellowtail (Hamachi), sashimi-grade
• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 2 tablespoons No-salt-added soy sauce alternative (optional, for dipping)
• 0.5 teaspoons Wasabi paste (optional)

Directions

Step 1

Rinse the sushi rice under cold running water in a mesh strainer until the water runs clear. This removes excess starch and ensures the rice is not overly sticky.

Step 2

Combine the rinsed sushi rice and water in a rice cooker or saucepan. Cook the rice according to the rice cooker’s instructions or bring water to a boil in the saucepan, reduce heat to low, cover, and simmer for 18-20 minutes until water is absorbed and rice is tender.

Step 3

While the rice is cooking, prepare the sushi vinegar. Combine rice vinegar and sugar in a small saucepan over low heat. Stir until the sugar dissolves completely. Remove from heat and allow to cool.

Step 4

Once the rice has cooked, transfer it to a large bowl. Using a wooden spoon or paddle, gently fold the prepared sushi vinegar into the rice. Spread the rice out in the bowl to cool slightly before assembling the nigiri.

Step 5

Slice the sashimi-grade yellowtail into thin, even pieces roughly 2 inches long and 1 inch wide. Aim for uniform thickness so the fish sits evenly on the rice.

Step 6

Wet your hands lightly with water to prevent sticking. Take a small amount of sushi rice (around 1 tablespoon) and form it into a compact oval shape using your palms.

Step 7

Gently press one slice of yellowtail onto the top of the rice, ensuring it adheres. Repeat this process for the remaining pieces.

Step 8

Optional: Use a very small amount of wasabi paste between the rice and fish for added flavor.

Step 9

Arrange the nigiri on a platter and serve immediately. Pair with a no-salt-added soy sauce alternative for dipping, if desired.

Nutrition Facts

Serving size	(756.5g)

Amount per serving	% Daily Value*
Calories	611.3

Total Fat 10.8g	0%
Saturated Fat 3.1g	0%
Polyunsaturated Fat 0g
Cholesterol 110mg	0%
Sodium 128.8mg	0%
Total Carbohydrate 67.8g	0%
Dietary Fiber 0.9g	0%
Total Sugars 4.2g
Protein 52.5g	0%

Vitamin D 0IU	0%
Calcium 45.8mg	0%
Iron 2.1mg	0%
Potassium 887.7mg	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: 36.3%

Carbs: 46.9%