Enjoy nutritious and authentic nigiri sushi by mixing sushi rice with konjac rice and form it into an oblong shape topped with fresh raw fish.
460
Cal
12gr
Fat
20gr
Prot
32gr
Carbs
4gr
Fibre
‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’
- Prep Time: 45 mins
- Cook Time: 20 mins
- Serves 4
Ingredients
- 200g assorted fish/seafood (salmon, tuna, yellowtail, shrimp, etc.)
- 1 cup sushi rice
- 3 packs konjac rice
Seasonings
- 3 tablespoons rice vinegar
Garnish
- Soy sauce
- Wasabi
- Pickled ginger
How to Cook
Prepare the Rice:
- Cook the sushi rice.
- Mix the cooked sushi rice with konjac rice, then add the rice vinegar.
- Let the rice mixture cool after blending it well with the rice vinegar.
Assemble the sushi:
- Moisten your hands to prevent sticking and take a handful of rice. Shape it into an oblong shape.
- Cut the fish or seafood into thin slices, roughly 2 inches long and 1 inch wide.
- Place your favorite sushi toppings on top of the sushi rice. Gently squeeze the entire sushi with your hands and shape it into a round shape.
*If you like, add a little wasabi between the fish and rice for extra flavor.
Tips on How to Serve
Present the nigiri sushi on a minimalist Japanese plate for an authentic touch. Serve immediately with soy sauce, wasabi, and pickled ginger on the side. For a complete meal, pair it with a bowl of miso soup, green salad, and ginger dressing.
