Vegetarian White Fish Nigiri

Transform your sushi experience with this inspired Vegetarian White Fish Nigiri—an innovative plant-based take on the classic sushi dish. Tender slices of marinated Japanese eggplant mimic the delicate texture of white fish, while a savory blend of soy sauce, mirin, and fresh ginger infuses each bite with rich umami flavor. Perfectly seasoned sushi rice forms the base, creating the ideal pairing for this vibrant topping. Ready in just under an hour, this recipe is as fun to assemble as it is to enjoy. Whether you're looking for an impressive vegan sushi option or a creative twist on traditional nigiri, this dish delivers elegance and flavor in every bite. Don’t forget to garnish with nori strips and a touch of wasabi for an extra layer of authenticity!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

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)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Prepare the marinade by combining soy sauce, mirin, 1 tablespoon water, and grated ginger in a shallow dish.

Step 7

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.

Step 8

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.

Step 9

Remove the eggplant slices from the marinade, allowing excess liquid to drip off. Drape one slice of marinated eggplant over each rice mound.

Step 10

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.

Step 11

Serve immediately with soy sauce, pickled ginger, and additional wasabi on the side if desired.

Nutrition Facts

Serving size	(746.5g)

Amount per serving	% Daily Value*
Calories	460.6

Total Fat 1.2g	0%
Saturated Fat 0.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 4157.9mg	0%
Total Carbohydrate 93.5g	0%
Dietary Fiber 4.8g	0%
Total Sugars 26.0g
Protein 11.9g	0%

Vitamin D 0IU	0%
Calcium 59.5mg	0%
Iron 2.3mg	0%
Potassium 550.6mg	0%

*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.

Source of Calories

Fat: 2.5%

Protein: 11.0%

Carbs: 86.5%