Hand-Rolled Tuna and Salmon Nigiri with Pickled Ginger

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate slices of sushi-grade tuna and salmon atop perfectly seasoned sushi rice, served with a side of tangy pickled ginger. This Japanese sushi recipe, ready in about 60 minutes, pairs sushi-grade tuna, sushi-grade salmon, and sushi rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 20 min Serves 4 Japanese cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup uncooked sushi rice under cold water 3 times until water runs clear, then cook with 1 1/4 cups water in a rice cooker for 20 minutes until tender.
  2. Step 2: In a small bowl, whisk together 3 tbsp rice vinegar, 2 tbsp sugar, and 1 tsp salt until dissolved; gently fold this seasoning into the hot cooked rice and let cool to room temperature.
  3. Step 3: With wet hands, form the seasoned sushi rice into small oblong mounds about 2 inches long and 1 inch wide, each weighing approximately 1.5 ounces.
  4. Step 4: Place a slice of 2 ounces sushi-grade tuna or salmon on top of each rice mound, lightly pressing to adhere.
  5. Step 5: Serve the nigiri with 1/4 cup pickled ginger, 1 tsp wasabi paste, and 1/4 cup soy sauce for dipping.

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