Miso-Glazed Black Cod Nigiri with Sushi Rice

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 developed and reviewed.

Tender black cod marinated in savory miso glaze, served atop perfectly seasoned sushi rice for an elegant nigiri sushi experience. This Japanese recipe, 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

8 oz black cod fillet
3 tbsp white miso paste
2 tbsp mirin
2 tbsp sake
1 tbsp sugar
1 cup sushi rice
2 tbsp rice vinegar
1 tbsp sugar (for rice)
1 tsp salt (for rice)
for serving soy sauce
for serving wasabi

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Instructions

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.
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.
Step 3: In a bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 2 tbsp sake, and 1 tbsp sugar until smooth.
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.
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.
Step 6: Allow cod to cool slightly, then cut into 8 equal bite-sized slices.
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.
Step 8: Serve nigiri with soy sauce and wasabi, enjoying the rich miso flavor balanced by the seasoned sushi rice.