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.
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
Instructions
- 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.
- Season the rice: Mix rice vinegar and coconut sugar, then fold into the cooked rice. Let cool.
- Prepare the salmon: Slice sushi-grade fresh salmon into thin pieces.
- Shape the rice: Mold about 1 tablespoon of rice into an oval shape with wet hands.
- Assemble the nigiri: Top each rice mound with a slice of salmon. Optionally, add wasabi paste between the rice and salmon.
- Serve: Garnish with sesame seeds and serve with coconut aminos or soy sauce.
Notes
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- 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)