Miso-Glazed Black Cod Nigiri with Sushi Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender black cod marinated in savory miso glaze, served atop perfectly seasoned sushi rice for an elegant nigiri sushi experience. This japanese ready in about 165 minutes pairs black cod fillet, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 "Plan a meal with the AI" 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: 150 min Cook: 15 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup sushi rice under cold water three times until water runs clear. Cook rice with 1 1/4 cups water in a rice cooker or pot for 20 minutes until tender.
  2. Step 2: In a small saucepan, combine 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt over low heat until dissolved. Fold into cooked rice and fan to cool to room temperature.
  3. Step 3: In a bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 2 tbsp sake, and 1 tbsp sugar until smooth.
  4. Step 4: Marinate 8 oz black cod fillet with the miso mixture in the refrigerator for at least 2 hours or overnight for best flavor.
  5. Step 5: Preheat oven to 400°F. Remove excess marinade from cod and place on a baking sheet lined with foil. Bake for 10-12 minutes until fish is opaque and flakes easily.
  6. Step 6: Allow cod to cool slightly, then cut into 8 equal bite-sized slices.
  7. Step 7: With wet hands, shape small oblong mounds of sushi rice about 2 tbsp each. Place a slice of miso-glazed cod on top of each rice mound, gently pressing to adhere.
  8. Step 8: Serve nigiri with soy sauce and wasabi, enjoying the rich miso flavor balanced by the seasoned sushi rice.

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Frequently asked questions

How long does Miso-Glazed Black Cod Nigiri with Sushi Rice take to make?

Total time is about 165 minutes (150 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Glazed Black Cod Nigiri with Sushi Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black cod fillet from drying out.

Can I substitute ingredients in Miso-Glazed Black Cod Nigiri with Sushi Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Glazed Black Cod Nigiri with Sushi Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Miso-Glazed Black Cod Nigiri with Sushi Rice?

Japanese japanese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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