Fish Sushi
Fish sushi is a Japanese delicacy made with sushi rice, nori, and fresh raw fish. It is high in protein and low in calories, making it a healthy and nutritious meal option. This recipe is gluten-free, but it is not suitable for people with fish or soy allergies.
Allergen Information: Contains Fish Allergy, Soy Allergy
Nutrition Facts
Per serving
Energy
46 kcal
Protein
3 g
Carbs
6 g
Fat
1 g
Fiber
0 g
Ingredients
Plain Water
1 medium cup (250g)
Brown sugar
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Soy sauce
2 tsp (10g)
Sushi Rice
0.5 cup (100g)
Rice Vinegar
1 tbsp (15g)
Salmon
100 gms (100g)
Nori Sheet
1 sheet (3g)
Instructions
Preparation
-Slice the fish into thin pieces (approximately 5-7cm long and 2cm wide) for Nigiri sushi. Keep the fish refrigerated until ready to assemble.
Cooking Steps
Rinse the sushi rice in cold water until the water runs clear.
Combine the rinsed rice and water in a saucepan and bring it to a boil over high heat.
Reduce the heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes until it is cooked.
In a separate bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves.
Once the rice is cooked, transfer it to a large bowl and add the vinegar mixture. Mix well to coat the rice with the vinegar.
Let the rice cool to room temperature.
Place a sheet of nori seaweed on a sushi mat or a clean kitchen towel.
Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
Place a few slices of raw fish on top of the rice.
Roll the sushi tightly, starting at the bottom and using the mat or towel to help you roll.
Repeat with the remaining nori sheets, rice, and fish.
Use a sharp knife to slice each sushi roll into bite-sized pieces.
Serve the sushi with soy sauce.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.