Mediterranean Diet Yellowtail Nigiri
Elevate your sushi game with this Mediterranean Diet Yellowtail Nigiri, a delightful fusion of Japanese tradition and Mediterranean flair. Featuring sashimi-grade yellowtail atop a base of nutty, seasoned short-grain brown rice, this recipe brings fresh, wholesome ingredients to the forefront. Infused with rice vinegar, extra virgin olive oil, and a hint of sea salt, the rice pairs beautifully with the tender fish while vibrant garnishes of dill, cracked black pepper, and zesty lemon burst with flavor. Perfect for seafood lovers seeking a health-conscious yet elegant dish, this nigiri is easy to assemble and ready in under an hour, making it ideal for dinner parties or creative weeknight meals. Immerse yourself in the artistry of sushi with a Mediterranean twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams yellowtail (sashimi-grade)
- 1 cup short-grain brown rice
- 2 cups water
- 2 tablespoons rice vinegar
- 2 teaspoons extra virgin olive oil
- 0.5 teaspoon sea salt
- 1 tablespoon fresh dill (finely chopped)
- 0.25 teaspoon cracked black pepper
- 1 teaspoon lemon zest
Instructions
Rinse the short-grain brown rice in cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and water, then bring to a boil. Reduce heat to low, cover, and simmer for 40 minutes or until the rice is tender and all the water has been absorbed.
Once cooked, let the rice sit covered for an additional 10 minutes off the heat, then gently fluff with a fork.
In a small bowl, mix the rice vinegar, olive oil, and sea salt. Gently fold this mixture into the cooked rice to season it evenly. Let the rice cool to room temperature.
Using a very sharp knife, slice the sashimi-grade yellowtail into thin pieces approximately 2 inches long and 1 inch wide.
Dampen your hands with water to prevent sticking. Take a small amount of the seasoned brown rice (about 1 tablespoon) and shape it into a compact oblong mound, about 2 inches long and 1 inch wide.
Place a slice of yellowtail over the rice mound, gently pressing it down to adhere the fish to the rice.
Garnish each piece of nigiri with a drizzle of olive oil, a small pinch of fresh dill, a thin sprinkle of cracked black pepper, and a tiny zest of lemon for a Mediterranean touch.
Repeat the process with the remaining rice and yellowtail slices. Serve immediately and enjoy!
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 0.5 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 950 mg | 20% | |
*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.
