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Nigiri Sushi

Nigiri Sushi

Cost $15, save $20

Source: Recommended by CookPal

  • 35 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Rice base

    • 💧 4 cups water
    • 2 cups uncooked white rice
    • ½ cup seasoned rice vinegar
    • 1 teaspoon white sugar
    • 🧂 1 teaspoon salt

  • Protein toppings

    • ¼ pound hamachi (yellowtail)
    • ¼ pound maguro (tuna)
    • 🍤 ¼ pound cooked Ebi (shrimp), shelled and butterflied
    • 🥚 6 eggs

  • Omelet preparation

    • ½ teaspoon white sugar
    • 🧂 ⅛ teaspoon salt

  • Assembly

    • 1 teaspoon wasabi paste (optional)
    • 1 sheet nori, cut into 1-inch strips

STEPS

1

Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid absorbed, about 20 to 25 minutes.

2

Transfer rice to a bowl and cut in rice vinegar using a paddle or spoon. Season with sugar and salt. Cool to room temperature, about 30 minutes.

3

Slice fish against the grain into pieces about 2 inches long and 1 inch wide. Refrigerate until ready to use.

4

Prepare egg omelet: Whisk eggs, sugar, and salt. Cook thin layers in a greased skillet over medium heat to create logs. Slice omelet into diagonal pieces.

5

Place fish/shrimp in hand, smear lightly with wasabi paste if desired. Form 1-2 tablespoons of rice into compact nuggets. Attach rice to fish/shrimp.

6

Repeat process with egg slices and rice nuggets. Wrap a strip of nori around each package, moistening to seal ends.

NUTRIENTS

Per 1 serving

🔥

555

Calories

  • 35
    Protein
  • 77
    Carbs
  • 10
    Fats

💡 Use fresh sashimi-grade fish for best flavor and safety.Wet your fingers lightly to avoid rice sticking during assembly.Optionally, add wasabi for extra kick, but adjust for individual preferences.