White Fish Nigiri
Delight in the simplicity and elegance of **White Fish Nigiri**, a classic Japanese dish that highlights the delicate, natural flavors of sushi-grade white fish like flounder, halibut, or sea bass. This recipe pairs perfectly sliced fish with perfectly seasoned sushi rice, flavored with a light and tangy homemade sushi vinegar. With a hint of wasabi adding a subtle kick, each piece is handcrafted for an authentic dining experience. Ideal for sushi enthusiasts and beginners alike, the step-by-step method ensures precision while celebrating this bite-sized culinary art. Serve your white fish nigiri alongside soy sauce for dipping—perfect for a light lunch, an elegant appetizer, or a sophisticated addition to any sushi spread.
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Recipe Information
Ingredients
- 200 grams Sushi-grade white fish (such as flounder, halibut, or sea bass)
- 200 grams Short-grain sushi rice
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 400 ml Water
- 1 teaspoon Wasabi
- 1 for serving Soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch ensuring a stickier rice consistency.
Place the rinsed rice and 400ml of water into a medium saucepan. Cover with a lid and cook over medium heat until boiling. Reduce the heat to low and simmer for 15-20 minutes until the water is absorbed and rice is tender.
Remove the rice from heat and let it sit covered for 10 minutes to allow the steam to finish cooking the rice.
While the rice is resting, combine rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until sugar and salt are dissolved to create your sushi vinegar.
Transfer the cooked rice to a large glass or wooden mixing bowl. Gently fold in the vinegar mixture with a wooden spatula or spoon. Be careful not to mash the rice while mixing. Let the seasoned rice cool to room temperature.
Slice the white fish into thin, uniform pieces about 5-7cm long and 0.5cm thick. Use a sharp knife for clean cuts.
To form the nigiri, dampen your hands with water to prevent sticking. Take a small portion of sushi rice and gently shape it into a compact oval ball with your fingers.
Place a pea-sized amount of wasabi onto one side of the fish slice. Place the rice ball onto the wasabi side of the fish and gently press them together. Ensure the fish slightly overhangs the rice on each side.
Repeat the process until all rice and fish are used.
Serve the white fish nigiri fresh with soy sauce on the side for dipping.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1520 mg | 66% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 13.3 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 93 mg | 7% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 719 mg | 15% | |
*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.
