High Protein Nigiri Tuna
Elevate your sushi game with this High Protein Nigiri Tuna recipe, a perfect balance of delicate textures and bold flavors. Crafted with tender slices of sushi-grade tuna and perfectly seasoned sushi rice, this dish delivers a protein-packed punch while staying true to traditional Japanese culinary artistry. The rice is lightly infused with a tangy blend of rice vinegar, sugar, and salt, creating the ideal base for the fresh, melt-in-your-mouth tuna. A subtle hint of wasabi adds just the right amount of heat, while soy sauce and pickled ginger round out the umami-rich experience. Quick and easy to prepare in just under an hour, this elegant nigiri recipe is perfect for dinner parties, meal prep, or a healthy yet indulgent treat for yourself. Whether you're a sushi enthusiast or a culinary adventurer, this recipe makes high-protein dining incredibly flavorful and beautifully satisfying.
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Recipe Information
Ingredients
- 200 grams sushi-grade tuna
- 250 grams sushi rice
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons wasabi paste
- 4 tablespoons soy sauce
- 50 grams pickled ginger
Instructions
Rinse the sushi rice in cold water until the water runs clear. This removes excess starch and prevents the rice from becoming overly sticky.
Cook the rice according to the package instructions or in a rice cooker until tender. Allow it to cool slightly.
In a small saucepan, combine the rice vinegar, sugar, and salt. Heat gently over low heat, stirring until the sugar and salt are dissolved. Remove from heat and let it cool.
Transfer the cooked rice to a large wooden or glass bowl. Gradually pour the vinegar mixture over the rice, gently folding it with a wooden spatula or spoon while fanning the rice to cool it quickly. This gives the rice a shiny texture.
Cover the rice with a damp cloth and set it aside to cool to room temperature.
Slice the sushi-grade tuna against the grain into thin, bite-sized pieces, approximately 1/4 inch thick, ensuring each slice is slightly smaller than the palm of your hand.
With damp hands, take approximately 20-25 grams of rice and mold it into an oval-shaped ball with a flat bottom, ensuring it is compact and firm.
Place a small dab of wasabi paste on the underside of each tuna slice.
Lay the tuna slice with wasabi onto the molded rice, wasabi side down, and gently press the top of the tuna to adhere it to the rice.
Repeat the process with the remaining rice and tuna slices.
Arrange the nigiri on a platter and serve with soy sauce, pickled ginger, and additional wasabi on the side.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 5578 mg | 243% | |
| Total Carbohydrate | 103.8 g | 38% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 14.3 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1243 mg | 26% | |
*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.
