White Fish Sushi
Experience the elegance of homemade sushi with this White Fish Sushi recipe, featuring tender slices of delicate white fish like flounder or snapper, perfectly paired with seasoned sushi rice and crisp cucumber. Wrapped in nori and crafted with care, these sushi rolls are a refreshing and light option that highlights the clean flavors of fresh fish. This recipe ensures your rice is seasoned to perfection with a harmonious blend of rice vinegar, sugar, and salt, while guiding you through rolling techniques to achieve professional-looking results. Ready in just over an hour, this dish is perfect for an impressive appetizer or a light dinner. Serve with traditional accompaniments like soy sauce, wasabi, and pickled ginger for an authentic sushi night at home.
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Recipe Information
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
- for serving Soy sauce
- for serving Wasabi
- for serving Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear, to remove excess starch.
Combine the rinsed rice with 2.5 cups of water in a rice cooker. Cook according to the manufacturer's instructions.
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.
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.
Slice the white fish fillet into thin slices, approximately 1/4 inch thick, against the grain for tenderness.
Lay a sheet of nori on a bamboo sushi mat, shiny side down.
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.
Arrange the white fish and julienned cucumber in a line along the edge closest to you.
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.
Press the mat gently but firmly to shape and seal the sushi roll.
Repeat the process with the remaining nori sheets and fillings.
Using a sharp knife dipped in water, cut each roll into 6-8 pieces, wiping the blade clean with a damp cloth between cuts.
Serve the sushi with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 2843 mg | 124% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 30.1 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 177 mg | 14% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1314 mg | 28% | |
*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.
