White Fish Sushi

Elevate your sushi-making game with this elegant White Fish Sushi recipe, featuring delicate slices of fresh white fish fillet—such as flounder or snapper—paired with perfectly seasoned sushi rice and crisp cucumber for a refreshing bite. Wrapped in nori and rolled with precision, this recipe offers an authentic at-home sushi experience that's easier than you think! With step-by-step instructions guiding you through the proper rice preparation and sushi-rolling techniques, this dish is both beginner-friendly and impressively professional. Serve these tender, savory sushi rolls with classic sides like soy sauce, wasabi, and pickled ginger for a complete Japanese-inspired feast that’s perfect for dinner parties, date nights, or simply satisfying sushi cravings. Whether you're a sushi aficionado or a curious home cook, this White Fish Sushi recipe will surely become a go-to favorite in your kitchen.

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 0.25 cups Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 0.5 pounds White fish fillet (such as flounder or snapper), skinless
• 5 sheets Nori (seaweed sheets)
• 1 medium, julienned Cucumber
• 0 for serving Soy sauce
• 0 for serving Wasabi
• 0 for serving Pickled ginger

Directions

Step 1

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

Step 2

Combine the rinsed rice with 2.5 cups of water in a rice cooker. Cook according to the manufacturer's instructions.

Step 3

While the rice is cooking, mix the rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt dissolve, then remove from heat and let it cool.

Step 4

Once the rice is cooked, transfer it to a large wooden or glass bowl and gently fold in the vinegar mixture with a wooden spatula. Fan the rice to cool it down quickly.

Step 5

Slice the white fish fillet into thin slices, approximately 1/4 inch thick, against the grain for tenderness.

Step 6

Lay a sheet of nori on a bamboo sushi mat, shiny side down.

Step 7

Moisten your hands with water to prevent sticking and spread a thin layer of sushi rice over the nori, leaving about 1 inch of nori at the top edge.

Step 8

Arrange the white fish and julienned cucumber in a line along the edge closest to you.

Step 9

Lift the edge of the bamboo mat closest to you and roll it over the filling, tucking it in tightly. Continue rolling to the exposed edge of the nori to form a cylinder.

Step 10

Press the mat gently but firmly to shape and seal the sushi roll.

Step 11

Repeat the process with the remaining nori sheets and fillings.

Step 12

Using a sharp knife dipped in water, cut each roll into 6-8 pieces, wiping the blade clean with a damp cloth between cuts.

Step 13

Serve the sushi with soy sauce, wasabi, and pickled ginger on the side.

Nutrition Facts

Serving size	(1528.3g)

Amount per serving	% Daily Value*
Calories	965.1

Total Fat 5.1g	0%
Saturated Fat 1.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 113.4mg	0%
Sodium 2842.9mg	0%
Total Carbohydrate 160.6g	0%
Dietary Fiber 4.8g	0%
Total Sugars 30.1g
Protein 60.4g	0%

Vitamin D 453.6IU	0%
Calcium 176.8mg	0%
Iron 5.0mg	0%
Potassium 1314.5mg	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: 4.9%

Protein: 26.0%

Carbs: 69.1%