High Protein Nigiri Salmon
Elevate your sushi game with this *High Protein Nigiri Salmon* recipe, a nutritious twist on the Japanese classic. Featuring melt-in-your-mouth slices of sushi-grade salmon atop fluffy brown sushi rice, this recipe balances indulgence and health. By using fiber-rich brown rice seasoned with a delicate blend of rice vinegar, sugar, and salt, this dish offers a wholesome foundation packed with flavor. The star of the show, the protein-rich salmon, is carefully sliced for perfect presentation and paired with a bold soy-wasabi dipping sauce to highlight its natural umami. Quick to prepare and loaded with essential nutrients, this dish is ideal for sushi lovers seeking a high-protein option without compromising on taste. Serve with pickled ginger for a refreshing palate cleanse and enjoy the perfect mix of textures and flavors in every bite!
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Recipe Information
Ingredients
- 200 grams Sushi-grade salmon
- 1 cup Brown sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi paste
- 50 grams Pickled ginger
Instructions
Rinse the brown sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and 1.5 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 40 minutes or until the water is completely absorbed and the rice is tender.
In a small bowl, mix rice vinegar, sugar, and salt until the sugar and salt dissolve.
Once the rice is cooked, transfer it to a large wooden or glass bowl and gently fold in the vinegar mixture using a wooden spoon. Let it cool to room temperature.
While the rice is cooling, cut the sushi-grade salmon into thin slices, about 1/4 inch thick, ensuring each is uniform for even assembly.
Highlight the protein aspect by stirring soy sauce with wasabi paste to create a flavorful dip for your nigiri.
Once rice has cooled, dampen your hands with a mixture of water and a drop of rice vinegar. Scoop about 2 tablespoons of rice, and shape it into an oval ball using gentle pressure.
Place a slice of salmon over the rice ball, pressing gently to adhere.
Repeat the process with the remaining rice and salmon slices.
Serve the high-protein nigiri salmon with soy-wasabi dip and pickled ginger on the side for an enhanced sushi experience.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 3105 mg | 135% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 13.8 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1025 mg | 22% | |
*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.
