High Protein White Fish Sushi
Elevate your sushi night with this High Protein White Fish Sushi recipe, a perfect balance of flavor, nutrition, and elegance. Featuring delicate sashimi-grade white fish like cod, halibut, or snapper, this recipe delivers a lean, protein-packed twist to traditional sushi rolls. Fluffy, vinegary sushi rice is layered with fresh nori sheets, crisp julienned cucumber, and creamy avocado, then rolled to perfection using a bamboo mat. With a prep time of just 30 minutes, this sushi is as quick and easy to make as it is delicious. Serve with soy sauce, pickled ginger, and a touch of wasabi for a restaurant-quality experience right at home. Ideal for health-conscious sushi lovers or anyone looking to master homemade sushi, this recipe delivers freshness, flavor, and nutrition in every bite.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 8 ounces White fish (e.g., cod, halibut, snapper, or sea bass), sashimi-grade
- 2 pieces Nori sheets
- 0.5 cup Cucumber, julienned
- 1 medium Avocado, sliced
- 2 tablespoons Soy sauce (optional, for serving)
- 1 tablespoon Pickled ginger (optional, for serving)
- 0.5 teaspoons Wasabi (optional, for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a pot, combine the rinsed sushi rice and water. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the water is fully absorbed. Remove from heat and let it rest, covered, for 10 minutes.
In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until dissolved. Avoid boiling.
Transfer the cooked sushi rice to a wide bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature while covering it with a damp cloth to prevent it from drying out.
Using a sharp sushi knife, slice the white fish into thin sashimi-style pieces or strips suitable for sushi rolls.
Lay a sheet of nori shiny-side down on a bamboo sushi mat.
With wet hands to prevent sticking, spread a thin, even layer of the prepared sushi rice on the nori sheet, leaving about 1 inch uncovered at the top edge.
Arrange a few slices of white fish, along with julienned cucumber and avocado, horizontally across the center of the rice layer.
Using the bamboo mat, carefully roll the nori up and over the fillings, applying gentle pressure to form a compact roll. Seal the roll by moistening the uncovered edge of the nori with water and pressing it closed.
Repeat with the remaining nori sheets and fillings.
Using a sharp knife, slice each roll into 6-8 pieces, wiping the knife with a damp cloth between cuts for clean edges.
Serve immediately with soy sauce, pickled ginger, and wasabi on the side if desired.
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 3377 mg | 147% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 15.6 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 124 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1843 mg | 39% | |
*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.
