Nigiri sushi

Nigiri is served by giving each guest one sushi of each type of fish. Alongside nigiri, you can also serve wasabi, soy sauce, or another Japanese sauce.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 17 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 30 g Fish, salmon

  • 30 g Fish, sea bass

  • 30 g Fish, tuna, yellowtail

  • 3 teaspoons Wasabi

  • 2 dl Water

  • 2 spoons Vinegar, distilled

sushi rice

  • 120 g Rice, white, long grain

  • 58 ml Vinegar, distilled

  • 0.5 spoons Sugar, white

  • 0.25 teaspoons Salt, table

Steps

  1. Prepare the sushi rice and let it cool to room temperature.

  2. Pour 2 dl of water into a bowl and add vinegar. Mix well. Squeeze some wasabi paste into a smaller bowl. Rinse the fish fillets thoroughly under water and dry them with kitchen towels. Cut the salmon, tuna, and sea bass into narrow slices to get 2 slices of each fish.

  3. Wet your hands with the vinegar water and scoop some rice with your palm, shaping it into an oblong block with your hands. Place the shaped rice on a plate. Then take a slice of fish in your left hand. With your right index finger, take some wasabi paste and spread it along the middle of the fish slice. Place the fish slice with the wasabi side gently on the shaped rice and take the rice with fish in your right hand. With your left index and middle fingers, gently press down on the fish. Use your index finger and thumb to lightly squeeze the fish on the sides and serve on the plate.

  4. Repeat the process with all the fish slices. Nigiri is best eaten immediately. As a side, you can offer soy sauce and wasabi.

Nutrition Information (Per 100g)

  • Calories: 232.05 kcal
  • Fat: 1.18 g
    • Saturated Fat: 0 g
  • Carbohydrates: 38.94 g
    • Sugars: 0 g
  • Protein: 10.23 g
  • Fiber: 0.79 g