Vegetarian White Fish Nigiri
Discover the delightful world of plant-based sushi with this Vegetarian White Fish Nigiri recipe! Perfectly seasoned sushi rice forms the foundation, while tender slices of marinated Japanese eggplant mimic the subtle, silky texture of white fish. The eggplant is cooked to perfection and infused with a savory-sweet blend of soy sauce, mirin, and fresh ginger, creating a rich depth of flavor that complements the rice beautifully. Optional accents like thin nori strips and a dab of wasabi elevate both the presentation and the taste. Ready in under an hour, this vegan sushi alternative is both elegant and accessible, ideal for dinner parties or simply impressing yourself with your sushi-making skills. Serve with soy sauce and pickled ginger to complete this delightful vegetarian sushi experience.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1.5 teaspoons Sugar
- 1 teaspoon Salt
- 1 whole Japanese eggplant (small)
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 tablespoon Water (for marinade)
- 0.5 teaspoon Fresh ginger (grated)
- 1 sheet Nori sheets (optional, cut into thin strips for accent)
- 0.5 teaspoon Wasabi paste (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the sushi rice and 1.25 cups of water. Cover and bring to a boil, then reduce the heat to low and simmer for 15 minutes. Remove from heat and let it stand, covered, for 10 minutes.
While the rice cooks, prepare the rice seasoning. In a small saucepan, combine rice vinegar, sugar, and salt. Warm over low heat, stirring until the sugar and salt dissolve, then let cool.
Transfer the cooked rice to a large bowl. Using a wooden spoon, gently fold in the vinegar mixture. Spread the rice to cool slightly and cover with a damp cloth to keep it from drying out.
Cut the Japanese eggplant into thin strips, roughly 3 inches long and 1 inch wide. The goal is to mimic the size and shape of a nigiri topping.
Prepare the marinade by combining soy sauce, mirin, 1 tablespoon water, and grated ginger in a shallow dish.
Heat a non-stick skillet over medium heat. Cook the eggplant slices for 1-2 minutes on each side until slightly softened. Remove from heat and place the cooked eggplant into the marinade for at least 10 minutes.
Using damp hands, shape the sushi rice into small, oblong mounds, about 2 inches long. Press gently but firmly to ensure they hold their shape.
Remove the eggplant slices from the marinade, allowing excess liquid to drip off. Drape one slice of marinated eggplant over each rice mound.
Optional: Secure the eggplant to the rice with a thin strip of nori for presentation or add a small dab of wasabi under the eggplant for extra flavor.
Serve immediately with soy sauce, pickled ginger, and additional wasabi on the side if desired.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4158 mg | 181% | |
| Total Carbohydrate | 93.5 g | 34% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 26.0 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 551 mg | 12% | |
*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.
