Heart-Healthy Hamachi Nigiri
Transform your sushi night with our **Heart-Healthy Hamachi Nigiri**, a flavorful and nutrient-packed twist on the beloved Japanese classic. This recipe swaps traditional white rice for fiber-rich brown sushi rice, expertly seasoned with a delicate blend of rice vinegar, sugar, and salt for the perfect balance of tangy sweetness. Topped with luscious, sashimi-grade hamachi (yellowtail) slices and a hint of wasabi for a zesty kick, each nigiri is as wholesome as it is delicious. Finished with fresh microgreens for a pop of color and served alongside low-sodium soy sauce, this dish is a mindful, heart-smart way to indulge in restaurant-quality sushi at home. Perfect for dinner parties or a self-care evening, this recipe prioritizes health without compromising on authentic flavor.
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Recipe Information
Ingredients
- 1 cup Brown sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 200 grams Hamachi (yellowtail) fillet, sashimi-grade
- 1 teaspoon Wasabi paste
- 2 tablespoons Low-sodium soy sauce
- 0.25 cup Microgreens for garnish
Instructions
Rinse the brown sushi rice under cold water until it runs clear, then drain well.
In a medium saucepan, combine the rinsed rice and the 1.5 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pot with a tight-fitting lid. Simmer for 40 minutes, or until the water is absorbed and the rice is tender.
While the rice is cooking, in a small saucepan, gently heat the rice vinegar, sugar, and salt over low heat until the sugar and salt have dissolved. Do not boil.
Once the rice has cooked, remove it from the heat and let it sit, covered, for 5-10 minutes. Transfer the rice to a large bowl and gently fold in the vinegar mixture with a wooden spoon. Let the rice cool to room temperature.
While the rice is cooling, slice the hamachi fillet into thin pieces, approximately 1/4 inch thick and 2 inches in length, to prepare for the nigiri.
With wet hands, form about 2 tablespoons of the sushi rice into an oval shape, pressing firmly but gently.
Place a dab of wasabi on each slice of hamachi and lay the fish over the rice balls, pressing lightly to adhere the fish to the rice.
Arrange the nigiri on a serving platter, garnish with microgreens, and serve immediately with low-sodium soy sauce for dipping.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 2491 mg | 108% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 5.9 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
