White Fish Nigiri

Experience the elegance of homemade sushi with this White Fish Nigiri recipe, a simple yet refined dish that showcases the delicate flavors of sushi-grade white fish like flounder, halibut, or sea bass. Perfectly seasoned short-grain sushi rice serves as the base, lightly topped with a hint of wasabi and slices of melt-in-your-mouth fish, all crafted with precision and care. This recipe offers detailed steps for preparing authentic sushi rice and mastering the art of shaping nigiri for restaurant-quality results. Whether you're hosting a sushi night or exploring traditional Japanese cuisine, this dish promises a refreshing, umami-packed bite you'll love. Pair with soy sauce for dipping and enjoy this artful creation fresh.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch ensuring a stickier rice consistency.

Step 2

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.

Step 3

Remove the rice from heat and let it sit covered for 10 minutes to allow the steam to finish cooking the rice.

Step 4

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.

Step 5

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.

Step 6

Slice the white fish into thin, uniform pieces about 5-7cm long and 0.5cm thick. Use a sharp knife for clean cuts.

Step 7

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.

Step 8

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.

Step 9

Repeat the process until all rice and fish are used.

Step 10

Serve the white fish nigiri fresh with soy sauce on the side for dipping.

Nutrition Facts

Serving size	(876.8g)

Amount per serving	% Daily Value*
Calories	529.2

Total Fat 5.5g	0%
Saturated Fat 1.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 100mg	0%
Sodium 1520.0mg	0%
Total Carbohydrate 71.4g	0%
Dietary Fiber 1.0g	0%
Total Sugars 13.3g
Protein 49.6g	0%

Vitamin D 400IU	0%
Calcium 92.6mg	0%
Iron 1.2mg	0%
Potassium 718.7mg	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: 9.3%

Protein: 37.2%

Carbs: 53.5%