No salt sticky rice for making Nigiri Sushi

[Brian37]

Doc says I need to limit my sodium intake, but I love the hell out of Nigiri Sashimi. At some point I am going to attempt to make it, and screw it up.

I love rolls with seaweed too, but that looks one hell of a lot more complicated to put together and shape properly. 

Does anyone know what I could use to replace salt or sea salt?

The area I live in does not have any specialty grocery stores for Eastern Asian/oriental foods. Is there a specific brand of rice I can find in a Lowes or Food Lion that could replace the specialty rice?

I am a bit confused about the diff between Nigiri and Sashimi. If I am reading articles correctly, Nigiri is simply fish/seafood, most of the time sliced thin and mostly raw, on top of a mound of sticky rice. Where as Sashimi can be fish or meat with no rice. 

I am just looking to make thin slices of raw salmon and tuna and put them on a mound of sticky rice.

[LadyForCamus]

The soysauce is where you’re killing your sodium intake with sushi. Try eating it as sashimi (no rice) dipped in low sodium soysauce. Just don’t drown it. There’s still about 600mg of sodium in one tablespoon.

Yum…now I want some. 🍣

[BrianSoddingBoru4]

Doc says I need to limit my sodium intake, but I love the hell out of Nigiri Sashimi. At some point I am going to attempt to make it, and screw it up.

I love rolls with seaweed too, but that looks one hell of a lot more complicated to put together and shape properly. 

Does anyone know what I could use to replace salt or sea salt?

The area I live in does not have any specialty grocery stores for Eastern Asian/oriental foods. Is there a specific brand of rice I can find in a Lowes or Food Lion that could replace the specialty rice?

I am a bit confused about the diff between Nigiri and Sashimi. If I am reading articles correctly, Nigiri is simply fish/seafood, most of the time sliced thin and mostly raw, on top of a mound of sticky rice. Where as Sashimi can be fish or meat with no rice. 

I am just looking to make thin slices of raw salmon and tuna and put them on a mound of sticky rice.

There isn't a substitute for sticky rice, and LFC is correct - the sodium issue is with the soy sauce, not the rice or the fish.

Boru

[Brian37]

The soysauce is where you’re killing your sodium intake with sushi. Try eating it as sashimi (no rice) dipped in low sodium soysauce. Just don’t drown it. There’s still about 600mg of sodium in one tablespoon.

Yum…now I want some. 🍣

I don't like soy sauce. I like to dip in ranch dressing.

[LadyForCamus]

The soysauce is where you’re killing your sodium intake with sushi. Try eating it as sashimi (no rice) dipped in low sodium soysauce. Just don’t drown it. There’s still about 600mg of sodium in one tablespoon.

Yum…now I want some. 🍣

I don't like soy sauce. I like to dip in ranch dressing.

WHAT. 

[Belacqua]

I don't like soy sauce. I like to dip in ranch dressing.

WHAT. 

My sister sent me a photo of a "Godzilla Roll" from a "Japanese" restaurant in Kansas. It was like nothing that has ever been consumed in Japan.

So nothing surprises me any more.

[Angrboda]

Doc says I need to limit my sodium intake, but I love the hell out of Nigiri Sashimi. At some point I am going to attempt to make it, and screw it up.

I love rolls with seaweed too, but that looks one hell of a lot more complicated to put together and shape properly. 

Does anyone know what I could use to replace salt or sea salt?

The area I live in does not have any specialty grocery stores for Eastern Asian/oriental foods. Is there a specific brand of rice I can find in a Lowes or Food Lion that could replace the specialty rice?

I am a bit confused about the diff between Nigiri and Sashimi. If I am reading articles correctly, Nigiri is simply fish/seafood, most of the time sliced thin and mostly raw, on top of a mound of sticky rice. Where as Sashimi can be fish or meat with no rice. 

I am just looking to make thin slices of raw salmon and tuna and put them on a mound of sticky rice.

You can buy much of that stuff on Amazon. The rice is usually called sushi rice or Japanese rice.

What I've found from looking at my own sodium intake is that the seasoning you add, including salt, doesn't make as big a difference in terms of sodium as the sodium in the food itself. So my advice is to worry more about the underlying food you're seasoning and how much sodium is in that, and less in what added seasonings like salt add to the sodium level. They do make salt substitutes, which are usually potassium based rather than sodium based. If you choose to use one, consult with your doctor first as the potassium can screw up the balance of such things in your system. I wouldn't worry too much about salt, though, as the foods you choose to eat will have a way greater impact upon the amount of sodium in your diet.

[BrianSoddingBoru4]

Doc says I need to limit my sodium intake, but I love the hell out of Nigiri Sashimi. At some point I am going to attempt to make it, and screw it up.

I love rolls with seaweed too, but that looks one hell of a lot more complicated to put together and shape properly. 

Does anyone know what I could use to replace salt or sea salt?

The area I live in does not have any specialty grocery stores for Eastern Asian/oriental foods. Is there a specific brand of rice I can find in a Lowes or Food Lion that could replace the specialty rice?

I am a bit confused about the diff between Nigiri and Sashimi. If I am reading articles correctly, Nigiri is simply fish/seafood, most of the time sliced thin and mostly raw, on top of a mound of sticky rice. Where as Sashimi can be fish or meat with no rice. 

I am just looking to make thin slices of raw salmon and tuna and put them on a mound of sticky rice.

You can buy much of that stuff on Amazon.  The rice is usually called sushi rice or Japanese rice.

What I've found from looking at my own sodium intake is that the seasoning you add, including salt, doesn't make as big a difference in terms of sodium as the sodium in the food itself.  So my advice is to worry more about the underlying food you're seasoning and how much sodium is in that, and less in what added seasonings like salt add to the sodium level.  They do make salt substitutes, which are usually potassium based rather than sodium based.  If you choose to use one, consult with your doctor first as the potassium can screw up the balance of such things in your system.  I wouldn't worry too much about salt, though, as the foods you choose to eat will have a way greater impact upon the amount of sodium in your diet.

Well, 10g of tuna has 5mg of sodium, while 10g of table salt has 3800mg. Limiting the amount of table salt seems pretty important.

Boru

[Angrboda]

You can buy much of that stuff on Amazon.  The rice is usually called sushi rice or Japanese rice.

What I've found from looking at my own sodium intake is that the seasoning you add, including salt, doesn't make as big a difference in terms of sodium as the sodium in the food itself.  So my advice is to worry more about the underlying food you're seasoning and how much sodium is in that, and less in what added seasonings like salt add to the sodium level.  They do make salt substitutes, which are usually potassium based rather than sodium based.  If you choose to use one, consult with your doctor first as the potassium can screw up the balance of such things in your system.  I wouldn't worry too much about salt, though, as the foods you choose to eat will have a way greater impact upon the amount of sodium in your diet.

Well, 10g of tuna has 5mg of sodium, while 10g of table salt has 3800mg. Limiting the amount of table salt seems pretty important.

Boru

8oz of canned tuna is about 1000 mg of sodium, whereas 8 oz of ham is 2800 mg of sodium. 10g of table salt is two teaspoons which is more than I use in 6-8 quarts of chili. Which is about 3-4 servings, so roughly 900-1100 mg per serving. So choosing tuna over ham saves you 1700 mg of sodium, whereas choosing no salt alternatives to chili with salt saves you probably half to two-thirds of that. You're going to add a lot less than 10g to most food.

[BrianSoddingBoru4]

Well, 10g of tuna has 5mg of sodium, while 10g of table salt has 3800mg. Limiting the amount of table salt seems pretty important.

Boru

How many people do you know limit their tuna portions to 10g?  A serving of lasagna contains 1500 mg of sodium.  10g of table salt is two teaspoons which is more than I use in 6-8 quarts of chili.  Which is about 3-4 servings, so roughly 900-1100 mg per serving.   You're going to add a lot less than 10g to most food.  The first recipe for lasagna that I find calls for 6 grams of salt, and that's for two pounds of lasagna.

Well, scale it, obviously. 200g of tuna has 100mg of sodium. 1/4 teaspoon of salt (not an unreasonable amount for nearly a half pound of tuna) has almost 600mg.

I don’t disagree that it’s important to pay attention to the amount of sodium in the underlying food, but when a largish pinch of salt can more than quintuple the amount of sodium in a dish, it’s a valid consideration.

Boru