Hand-Rolled Tuna and Salmon Nigiri with Vinegared Sushi Rice

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 are paired with perfectly seasoned sushi rice to create classic nigiri sushi you can assemble at home. This Japanese sushi recipe, ready in about 50 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 180 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: 30 min Cook: 20 min Serves 4 Japanese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Prepare sushi rice by rinsing 1 cup uncooked sushi rice under cold water until water runs clear, then cook according to package instructions to yield about 2 cups cooked rice.
  2. Step 2: In a small saucepan, combine 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Heat gently over low heat, stirring until sugar and salt dissolve, about 2 minutes. Let cool.
  3. Step 3: Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spatula, fanning the rice to cool it quickly until it reaches body temperature, about 10 minutes.
  4. Step 4: Slice 2 ounces sushi-grade tuna and 2 ounces sushi-grade salmon into thin 1/4-inch by 1/2-inch by 3-inch strips.
  5. Step 5: Wet your hands with water to prevent sticking, then form about 2 tablespoons of sushi rice into an oval shape with a slightly flattened top.
  6. Step 6: Optionally, spread a small dab (about 1/4 teaspoon) of wasabi paste on top of the rice, then gently drape a slice of tuna or salmon over it, pressing lightly to adhere.
  7. Step 7: Serve immediately with soy sauce, pickled ginger, and extra wasabi if desired.

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