Sugar-Free Mackerel Nigiri
Elevate your sushi game with this Sugar-Free Mackerel Nigiri recipe, a stunning and healthy twist on traditional nigiri that’s perfect for seafood lovers seeking a low-sugar option. Fresh mackerel fillets take center stage, delivering rich umami flavor and velvety texture atop perfectly seasoned sushi rice. The rice is delicately flavored with rice vinegar and salt, providing a subtle tang without added sugar. Each nigiri is artfully assembled, featuring a dab of wasabi for a spicy kick and a decorative nori strip to hold everything together. Ready in just 40 minutes, this elegant dish is ideal for quick yet impressive dinners, sushi nights, or special occasions. Pair it with soy sauce and extra wasabi for a customizable experience that highlights the clean, bold flavors. Perfect for health-conscious foodies or anyone looking to explore homemade Japanese cuisine, this sugar-free nigiri is as nourishing as it is delicious!
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Recipe Information
Ingredients
- 2 pieces Fresh mackerel fillets
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 0.5 teaspoon Salt
- 1 tablespoon Soy sauce
- 1 teaspoon Wasabi
- 1 sheet Nori
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed sushi rice and 1.25 cups of water in a pot and bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
Remove the pot from heat and let the rice sit, covered, for another 10 minutes to finish cooking.
In a small bowl, mix rice vinegar and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spoon. Allow the rice to cool to room temperature.
While the rice is cooling, prepare the mackerel fillets by slicing them into thin pieces at an angle, about 1/2 inch wide. This will enhance the appearance and texture of the nigiri.
Cut the nori sheet into thin strips, about 1/4 inch wide, to use as a decorative and functional wrapping for each nigiri.
Wet your hands with a mixture of water and vinegar to prevent sticking and form small oblong mounds of rice, about 1-2 tablespoons each.
Place a small dab of wasabi on each mound of rice.
Lay a slice of mackerel over the wasabi-topped rice and press gently to secure.
Wrap a nori strip around the middle of each nigiri, using a small bit of water to seal the nori ends together.
Repeat the assembling process for each nigiri until all the rice and mackerel are used.
Serve immediately with soy sauce and extra wasabi on the side for added flavor if desired.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1957 mg | 85% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.6 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 32.1 mcg | 161% | |
| Calcium | 67 mg | 5% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 801 mg | 17% | |
*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.
