Sushi Nigiri
Sushi Nigiri is a quintessential Japanese delicacy that's as visually stunning as it is delicious. This elegant recipe showcases perfectly seasoned sushi rice topped with slices of fresh, sushi-grade fish such as tuna or salmon, creating a harmonious balance of textures and flavors. The hand-shaped rice is infused with a tangy rice vinegar mixture, while a touch of wasabi adds a subtle kick to complement the buttery richness of the fish. Ideal for sushi enthusiasts and beginners alike, this recipe offers step-by-step guidance on achieving restaurant-quality nigiri at home. Serve it alongside soy sauce for dipping to complete this authentic sushi experience. Perfect for entertaining or enjoying as a light, gourmet meal, Sushi Nigiri is a must-try for lovers of Japanese cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.25 cups Water
- 0.25 cups Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 250 grams Fresh sushi-grade fish (e.g., tuna, salmon)
- 1 tablespoon Wasabi
- 0.5 cup Soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear, then drain.
In a medium saucepan, combine the rinsed rice and 2.25 cups of water. Let it soak for 30 minutes.
Bring the rice and water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
Remove the rice from heat and let it sit, covered, for an additional 10 minutes.
While the rice is resting, prepare the sushi vinegar mixture by combining rice vinegar, sugar, and salt in a small saucepan. Heat over low until the sugar and salt dissolve. Do not boil.
Transfer the cooked rice to a large bowl and gently fold in the sushi vinegar mixture with a wooden spatula. Let the rice cool to room temperature.
Slice the sushi-grade fish into thin, approximately 1/4 inch thick, slices. Ensure each slice is about 2 inches long and 1 inch wide.
To assemble the nigiri, wet your hands with water to prevent sticking. Take about a tablespoon of sushi rice and shape it into an oval mound.
Dab a small amount of wasabi onto one side of a fish slice, then press it firmly onto the rice mound, wasabi-side down.
Repeat with the remaining rice and fish slices.
Serve the nigiri immediately with soy sauce for dipping.
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 7126 mg | 310% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 27.4 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 28.1 mcg | 141% | |
| Calcium | 129 mg | 10% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1560 mg | 33% | |
*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.
