High Protein Nigiri Sushi
Elevate your sushi experience with this High Protein Nigiri Sushi recipe, a nutritious twist on a classic Japanese favorite. By swapping out traditional sushi rice for protein-packed quinoa, this dish combines health and flavor in every bite. Fresh, sushi-grade tuna takes center stage, marinated with a flavorful blend of soy sauce, sesame oil, and a touch of wasabi. The quinoa is seasoned with rice vinegar, sugar, and salt for a delicately tangy base. Each nigiri is topped with green onions and encased in nori for a perfect handheld treat. Ready in just 35 minutes and brimming with clean, satisfying ingredients, this recipe is ideal for high-protein meal prep or a light yet nourishing meal. Whether you're a sushi enthusiast or seeking wholesome alternatives, this innovative take on nigiri is sure to impress!
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Recipe Information
Ingredients
- 200 grams Fresh sushi-grade tuna
- 150 grams Quinoa
- 300 ml Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Wasabi paste
- 50 grams Pickled ginger
- 2 stalks Green onions
- 1 sheet Nori sheets
Instructions
Rinse the quinoa under cold water until the water runs clear.
In a medium saucepan, combine the quinoa and water, then bring to a boil over medium heat. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked quinoa, then let it cool to room temperature.
While the quinoa cools, prepare the tuna. Cut the tuna into thin slices, around 1-2 cm thick, and set aside.
In a small bowl, whisk together soy sauce, sesame oil, and wasabi paste. Gently brush this mixture over each slice of tuna for added flavor.
Finely chop the green onions and set aside.
Using damp hands, form the seasoned quinoa into small, oval-shaped balls, roughly the size and shape of your palm.
Lay a slice of tuna over each quinoa ball, gently pressing down.
Use kitchen scissors to cut the nori sheet into thin strips. Wrap a strip around the middle of each nigiri, securing the tuna to the quinoa.
Top each nigiri with a small mound of chopped green onions and serve with pickled ginger on the side.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 5224 mg | 227% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.8 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 125 mg | 10% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1431 mg | 30% | |
*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.
