Nigiri Sushi

Unlike traditional sushi rolls, this simple rice and seafood dish is both easy to make and easy to eat
Nigiri Sushi

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Unlike the adorable little sushi rolls that feature meat, seafood, or vegetables wrapped in rice and then wrapped again in seafood, Nigiri simply combines rice and seafood into tasty little pieces. Want to eat it like the Japanese do? Skip the chopsticks this time.

This recipe is courtesy of The Food Network.

6
Servings
395
Calories Per Serving
Deliver Ingredients

Notes

Buy fresh fish at a fish market or a Japanese grocery store, and make sure to ask the clerk if the fish is good for eating raw. Only purchase sushi-grade fish.

With salmon, be sure to cover fish with salt and leave for 1 hour. Then, rinse off salt and put it into the freezer. Once frozen, defrost and use for sushi. 

Ingredients

  • 3 1/3  Cups  short-grain sushi rice, rinsed
  • 4  Cups  water
  • 5 1/3  Tablespoons  sushi vinegar
  • 5  Ounces  sushi-grade tuna or salmon
  • Salt

Directions

Wash the rice until the water rinses clear. Drain the rice in a colander and let it stand for 30 minutes.

Place the rice in a pot or rice cooker, and add 4 cups of water, or follow the instructions on the rice cooker.

Bring the water to a boil. Reduce the heat to a simmer and cover the pot. Cook for 15 minutes.

Remove the cover, place a damp towel over the rice, and let cool for 10 minutes.

Pour sushi vinegar over cooked rice and mix it gently. You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and leaving it until it cools down to room temperature. The lid should remain open.

Slice the fish very thinly into bite-sized pieces. Hand-mold fingers of rice and place a thin slices of fish on the top.

Nutritional Facts

Total Fat
11g
16%
Sugar
9g
10%
Saturated Fat
7g
29%
Carbohydrate, by difference
66g
51%
Protein
7g
15%
Vitamin A, RAE
173µg
25%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
112mg
11%
Choline, total
8mg
2%
Fiber, total dietary
4g
16%
Folate, total
77µg
19%
Iron, Fe
9mg
50%
Magnesium, Mg
47mg
15%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
157mg
22%
Selenium, Se
9µg
16%
Sodium, Na
308mg
21%
Water
189g
7%
Zinc, Zn
1mg
13%

Sushi Shopping Tip

Rice is a staple of Asian cooking – for a more nutritious rice dish, reach for brown rice at your grocery store, it has a high protein and fiber content.

Sushi Cooking Tip

Plan your meal accordingly, brown rice takes about twice as long to cook as white rice.

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