Rice Dishes

Low-Salt Tuna Nigiri with Dashi Sushi Vinegar

Name: Low-Salt Tuna Nigiri with Dashi Sushi Vinegar
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Tuna; 50 g Bell pepper; 3 spears Asparagus; 2 Shiitake mushrooms; 2 Eggs; 200 g Cooked rice; 10 g Seaweed (gim); 100 g Dried kelp (dasima); 30 g Korean radish; 20 g Bonito flakes (katsuobushi); 20 g Wasabi; 20 g Vinegar; 20 g Sugar; 0.1 g Salt; as needed Water

소금없는 초밥

Nigiri made with dashi-based sushi vinegar, topped with wasabi, seared tuna tataki, thick dashi omelet, shiitake and charred bell pepper, wrapped with a band of seaweed. Using kelp and bonito broth in the sushi vinegar means much less salt.

📝 Step-by-Step Instructions

Simmer the kelp and radish in a pot, add the bonito flakes, turn off the heat and steep into a rich broth.

Low-Salt Tuna Nigiri with Dashi Sushi Vinegar — step 1

Add the vinegar, sugar and salt to some of the broth to make sushi vinegar.

Low-Salt Tuna Nigiri with Dashi Sushi Vinegar — step 2

Sear the tuna as tataki and slice thickly.

Low-Salt Tuna Nigiri with Dashi Sushi Vinegar — step 3

Char the bell pepper skin over an open flame and cut to the size of the tuna.

Low-Salt Tuna Nigiri with Dashi Sushi Vinegar — step 4

Briefly blanch the asparagus and shiitake and slice.

Low-Salt Tuna Nigiri with Dashi Sushi Vinegar — step 5

Beat the eggs with some broth and cook into a thick omelet, then slice. Mix the sushi vinegar into the rice, shape nigiri, and top with wasabi, tuna, egg, shiitake and pepper. Wrap with a strip of seaweed.

Low-Salt Tuna Nigiri with Dashi Sushi Vinegar — step 6

📊 Nutrition Facts (per serving)

521.6Calories (kcal)

80.3 gCarbs

26.7 gProtein

10.4 gFat

172 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.