High Protein Tuna Nigiri
Elevate your sushi game with this High Protein Tuna Nigiri recipe, a perfect fusion of flavor and nutrition. Featuring premium sushi-grade tuna atop protein-enriched sushi rice—crafted by combining short-grain rice with cooking-friendly protein powder—this dish delivers a satisfying boost to your daily protein intake without compromising on authenticity or taste. Flavored with homemade sushi vinegar and garnished with optional shredded nori for extra flair, these hand-shaped bites are both elegant and nutrient-packed. The recipe is quick and simple, requiring just 20 minutes of prep and cook time, making it ideal for a healthy, gourmet meal at home. Serve with soy sauce, wasabi, and enjoy a delectable sushi experience that’s as wholesome as it is indulgent. Perfect for sushi lovers looking for high-protein alternatives!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 g Sushi-grade tuna
- 200 g Protein-enriched sushi rice (or short-grain rice combined with a protein powder suitable for cooking)
- 250 ml Water
- 30 ml Rice vinegar
- 10 g Granulated sugar
- 5 g Salt
- 5 g Nori (seaweed), finely shredded (optional garnish)
- 10 g Wasabi paste
- 30 ml Soy sauce (for serving)
Instructions
Rinse the protein-enriched sushi rice under cold running water until the water runs clear. This removes excess starch and ensures the rice is fluffy.
Combine the rinsed rice and water in a rice cooker or a medium saucepan. Cook according to the rice cooker’s instructions or bring the water to a boil, reduce to a simmer, cover, and cook for 15-20 minutes until the rice is tender and water is absorbed.
While the rice is cooking, prepare the sushi vinegar by mixing the rice vinegar, granulated sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt dissolve. Remove from heat and let it cool.
Once the rice is cooked, transfer it to a large, shallow bowl. Gently fold in the sushi vinegar while fanning the rice to cool it to room temperature. Ensure the mixture is well incorporated without smashing the grains.
Slice the sushi-grade tuna into thin, even slices about 5 cm long and 2-3 cm wide. Aim for about 6-8 slices per serving.
Using wet hands, take a small handful (about 20g) of the sushi rice and shape it into an oblong mound, approximately 5 cm long. Press gently but firmly to compact the rice without crushing it.
Spread a small dab of wasabi paste on the underside of each tuna slice. Place the tuna slice over the rice mound, with the wasabi side facing the rice. Press gently to secure the fish to the rice.
If desired, garnish with shredded nori for a touch of color and flavor.
Repeat until all the rice and tuna are used up. Serve the high-protein tuna nigiri with soy sauce and additional wasabi on the side.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 4347 mg | 189% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 12.7 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 59 mg | 5% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1179 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.
