No salt sticky rice for making Nigiri Sushi

[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