Low Fat Tuna Nigiri
Experience the perfect blend of simplicity and sophistication with this Low Fat Tuna Nigiri recipe! Featuring tender, fresh sushi-grade tuna delicately paired with perfectly seasoned sushi rice, this dish is a health-conscious take on a classic Japanese favorite. Made with minimal added fat, the nigiri highlights the natural flavors of the ingredients while ensuring a light and satisfying bite. With easy-to-follow steps for crafting your own nigiri at home, this recipe is ideal for sushi aficionados and beginners alike. Serve your creations with a touch of wasabi, soy sauce, and pickled ginger for an authentic culinary experience. Ready in just 40 minutes, Low Fat Tuna Nigiri is your go-to recipe for delicious, restaurant-quality sushi that’s both nutritious and visually stunning.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoons Salt
- 6 ounces Fresh sushi-grade tuna
- 0.5 teaspoons Wasabi (optional)
- 2 tablespoons Soy sauce (for serving, optional)
- 2 tablespoons Pickled ginger (optional, for serving)
Instructions
Rinse the sushi rice under cold water in a fine mesh strainer until the water runs clear. This removes excess starch, ensuring well-textured rice.
Combine the rinsed sushi rice and water in a medium saucepan. Cover the pot with a lid and bring it to a boil over medium heat. Then, reduce the heat to low and simmer for about 18-20 minutes, or until all the water is absorbed.
Once cooked, remove the saucepan from heat and let the rice stand, covered, for an additional 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spoon or rice paddle. Be careful not to mash the rice. Set aside to cool to room temperature.
Slice the sushi-grade tuna into thin, rectangular pieces approximately 2 inches long and 1 inch wide. Each piece should be about 1/4 inch thick. This size ensures an even balance between rice and fish in each nigiri.
Wet your hands with water to prevent sticking, then scoop approximately 1 tablespoon of sushi rice into your palm. Shape it into a compact, oblong mound about 2 inches long.
If desired, spread a small dab of wasabi in the center of each tuna slice. Press the tuna slice gently onto the top of the rice mound, allowing it to adhere securely.
Repeat this process with the remaining rice and tuna to create more nigiri.
Serve the low-fat tuna nigiri immediately with soy sauce, pickled ginger, and extra wasabi on the side, if desired.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 3405 mg | 148% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 5.0 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1078 mg | 23% | |
*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.
