Low Fat Nigiri Tuna
Experience the refined simplicity of Japanese cuisine with this **Low Fat Nigiri Tuna** recipe, a light and elegant dish perfect for sushi enthusiasts. Featuring **sashimi-grade fresh tuna** atop perfectly seasoned sushi rice, this recipe is low in fat yet bursting with bold, delicate flavors. The rice is infused with a classic blend of **rice vinegar, sugar, and salt**, creating the ideal base for the tender tuna slices. A touch of wasabi adds just the right amount of kick, while soy sauce on the side serves as the ultimate dipping companion. With a prep time of just 45 minutes, this healthy homemade nigiri is easy to master, whether you’re hosting a dinner party or treating yourself to a gourmet experience. Plus, the recipe offers a delightful way to enjoy nutrient-packed fresh fish in its purest form. Explore this low-fat sushi option and bring authentic Japanese flair to your table—beautifully crafted and irresistibly satisfying.
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Recipe Information
Ingredients
- 200 grams Sushi rice
- 30 milliliters Rice vinegar
- 10 grams Sugar
- 5 grams Salt
- 200 grams Fresh tuna (sashimi-grade)
- 1 teaspoon Wasabi
- 30 milliliters Soy sauce
Instructions
Begin by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch that can make the rice sticky.
Cook the rice as per the package instructions, or use a rice cooker for best results.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt are completely dissolved. Do not let the mixture boil.
Once the rice is cooked, transfer it to a large glass or wooden bowl. Add the vinegar mixture to the rice gradually, using a slicing motion with a wooden spatula to mix. Be gentle to avoid mashing the grains.
Allow the rice to cool to room temperature, using a fan if necessary to hasten cooling.
Meanwhile, slice the fresh tuna into thin strips, roughly 4-6 cm long and 1 cm wide. Ensure the slices are uniform in thickness for even texture.
To form the nigiri, wet your hands with water to prevent sticking and take approximately two tablespoons of sushi rice. Gently shape it into an oval block with your hands.
Place a small amount of wasabi on the underside of a tuna slice and then lay the tuna over the rice block.
Press gently to secure the tuna slice on top of the rice, ensuring it adheres.
Repeat the process with the remaining rice and tuna.
Arrange the finished nigiri on a serving platter and serve with soy sauce on the side.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 3217 mg | 140% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 10.7 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 39 mg | 3% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 725 mg | 15% | |
*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.
