Yellowtail Nigiri
Elevate your sushi-making skills with this elegant Yellowtail Nigiri recipe, a showcase of fresh, sushi-grade yellowtail paired with perfectly seasoned sushi rice. This traditional Japanese dish combines simple, high-quality ingredients like tender fish and tangy rice vinegar to create a balanced and authentic flavor profile. With step-by-step guidance on preparing sushi rice and crafting delicate nigiri, this recipe ensures restaurant-quality results in your home kitchen. Ready in under an hour, Yellowtail Nigiri is perfect for entertaining or indulging in a homemade sushi night. Serve with soy sauce and wasabi for a classic touch and savor every bite of this refined delicacy.
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Recipe Information
Ingredients
- 0.25 pound Sushi-grade yellowtail
- 1 cup Sushi rice
- 1.25 cup Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- for serving Soy sauce
- for serving Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a rice cooker or pot, combine the rinsed sushi rice and 1.25 cups of water. Cook according to rice cooker instructions or bring to a boil, then cover and simmer on low heat for about 15 minutes if using a pot.
While the rice is cooking, prepare the sushi vinegar mixture by combining rice vinegar, sugar, and salt in a small saucepan. Heat gently over low heat, stirring until the sugar and salt are dissolved. Let the mixture cool.
Once the rice is cooked, transfer it to a large wooden or glass dish. Slowly add the sushi vinegar mixture over the hot rice. Use a wooden paddle or spoon to gently fold the vinegar into the rice, being careful not to mash the grains. Let it cool to room temperature.
While the rice cools, slice the sushi-grade yellowtail. Using a sharp knife, cut the yellowtail into 1/4-inch thick slices, about 2 inches long.
With wet hands to prevent sticking, form small portions of rice into oblong, bite-sized pieces (about 20-25 grams each).
Place a slice of yellowtail over each rice ball, pressing gently to adhere the fish to the rice.
Serve the yellowtail nigiri with soy sauce and wasabi on the side for dipping.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 14.2 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 616 mg | 13% | |
*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.
