Mackerel Nigiri
Elevate your sushi game with this exquisite Mackerel Nigiri recipe, a fine balance of bold flavors and delicate textures. Featuring tender, thinly sliced mackerel paired with perfectly seasoned sushi rice, each bite is a harmonious blend of umami and subtle sweetness, thanks to the homemade sushi vinegar. The addition of a delicate dab of wasabi provides just the right amount of heat, while pickled ginger and soy sauce on the side offer the perfect accompaniments. With just 50 minutes of preparation and cooking time, this authentic dish serves as an elegant appetizer or light main course for four. Ideal for sushi enthusiasts and seafood lovers alike, this recipe is both approachable and rewarding, delivering restaurant-quality nigiri in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 200 grams Mackerel fillet
- 300 grams Sushi rice
- 50 milliliters Rice vinegar
- 15 grams Sugar
- 5 grams Salt
- 360 milliliters Water
- 1 tube Wasabi paste
- 50 milliliters Soy sauce
- 50 grams Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear, then soak it in a pot with 360 ml of water for 30 minutes.
Drain the rice, then add it to a rice cooker with 360 ml of fresh water. Cook according to the manufacturer's instructions.
While the rice cooks, prepare the sushi vinegar by combining 50 ml of rice vinegar, 15 grams of sugar, and 5 grams of salt in a small saucepan. Warm over low heat until the sugar and salt dissolve. Let it cool.
Slice the mackerel fillet diagonally into 8-10 thin pieces, approximately 1/4 cm thick. Ensure there are no bones in the slices.
Once the rice is cooked, transfer it to a large bowl and gently fold in the sushi vinegar. Use a spatula and be careful not to mash the rice grains. Allow it to cool to room temperature.
Wet your hands with a mixture of water and a small amount of vinegar to prevent the rice from sticking. Pick up approximately 20 grams of rice and form it into an oval-shaped ball (~5 cm long).
Dab a small amount of wasabi paste onto one side of a mackerel slice and place the seasoned side on top of the rice ball. Press gently to adhere.
Repeat the process to make additional nigiri pieces.
Serve the mackerel nigiri with soy sauce and pickled ginger on the side.
Nutrition Facts
Calories |
1086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 6027 mg | 262% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 20.9 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 32.1 mcg | 161% | |
| Calcium | 128 mg | 10% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1033 mg | 22% | |
*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.
