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Low sodium salmon and brown rice nigiri served on a kitchen counter, showcasing fresh salmon and brown rice.
Chef Ava

Low Sodium Salmon & Brown Rice Nigiri

Low Sodium Salmon & Brown Rice Nigiri offers a healthier twist on traditional sushi, using brown rice for extra fiber and coconut aminos to reduce sodium content. It’s a simple yet delicious sushi option that can be made at home in under an hour.
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Prep Time 20 minutes
Cook Time 35 minutes
15 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 cup brown sushi rice
  • 1 1/2 cups water for cooking rice
  • 2 tbsp rice vinegar
  • 1 tsp coconut sugar or sugar substitute
  • 6 oz sushi-grade fresh salmon thinly sliced
  • 1 tbsp wasabi paste optional
  • 1 tsp sesame seeds optional
  • 1 tbsp coconut aminos or low sodium soy sauce

Method
 

  1. Cook the brown sushi rice: Rinse the rice and cook it with 1 1/2 cups of water. Bring to a boil, reduce heat, and simmer for 30-35 minutes.
  2. Season the rice: Mix rice vinegar and coconut sugar, then fold into the cooked rice. Let cool.
  3. Prepare the salmon: Slice sushi-grade fresh salmon into thin pieces.
  4. Shape the rice: Mold about 1 tablespoon of rice into an oval shape with wet hands.
  5. Assemble the nigiri: Top each rice mound with a slice of salmon. Optionally, add wasabi paste between the rice and salmon.
  6. Serve: Garnish with sesame seeds and serve with coconut aminos or soy sauce.

Notes

 
    • You can use other fish like tuna or shrimp as an alternative to salmon.
    • If you prefer a plant-based option, substitute the fish with tofu or avocado.
    • Calories: Approximately 250 calories per serving (depending on the exact ingredients and portion size)