Mediterranean Diet Nigiri Sushi
Brighten up your sushi night with our innovative *Mediterranean Diet Nigiri Sushi*—an elegant fusion of Japanese technique and Mediterranean flavors! This unique recipe swaps traditional sushi rice for nutrient-rich whole grain sushi rice and invites vibrant ingredients like creamy avocado, roasted red peppers, and tangy crumbled feta cheese to take center stage. The sushi rice is delicately seasoned with olive oil and rice vinegar, while fresh basil leaves and a citrusy touch of lemon juice add a Mediterranean zest to every bite. Perfectly balanced in taste and texture, these handheld delights are as stunning as they are nutritious. Ready in under an hour, this recipe is a show-stopping appetizer or light main course that embodies the essence of both Mediterranean and Japanese cuisines. Ideal for fans of healthy fusion dishes!
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Recipe Information
Ingredients
- 1 cup Whole Grain Sushi Rice
- 1.5 cups Water
- 3 tbsp Rice Vinegar
- 1 tbsp Olive Oil
- 0.5 tsp Sea Salt
- 1 Cucumber
- 1 Avocado
- 1 Roasted Red Pepper
- 6 Cherry Tomatoes
- 12 leaves Fresh Basil Leaves
- 2 tbsp Fresh Lemon Juice
- 0.25 cup Crumbled Feta Cheese
Instructions
Rinse the whole grain sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rice and 1.5 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 20 minutes or until the water is absorbed and the rice is tender.
Remove the rice from heat, and let it stand, covered, for 10 minutes.
In a small bowl, combine rice vinegar, olive oil, and sea salt. Stir until salt is dissolved.
Transfer the rice to a large wooden or glass bowl. Slowly pour the vinegar mixture over the rice, gently folding the rice with a wooden spatula or spoon to incorporate.
Let the rice cool to room temperature, covering it with a damp cloth to prevent drying out.
Slice the cucumber into thin strips, cut avocado into thin slices, and chop the roasted red pepper into sections that can rest on a piece of nigiri.
Halve the cherry tomatoes, and toss with fresh lemon juice and a pinch of sea salt.
To assemble the nigiri, mold a tablespoon of rice into an oval ball using damp hands.
Top each rice ball with a slice of avocado, a strip of cucumber, roasted red pepper, or a cherry tomato half.
Sprinkle crumbled feta cheese on top of the avocado and cucumber nigiri, add a basil leaf on top of the cherry tomato nigiri, and serve immediately.
Nutrition Facts
Calories |
1004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 2236 mg | 97% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 36.5 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3532 mg | 75% | |
*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.
