High Protein Nigiri Sushi

Elevate your sushi game with this High Protein Nigiri Sushi recipe, a nutritious twist on a Japanese classic. Instead of traditional sushi rice, this recipe features fluffy, protein-packed quinoa seasoned with a tangy blend of rice vinegar, sugar, and salt. Delicate slices of fresh sushi-grade tuna are brushed with a flavorful mix of soy sauce, sesame oil, and wasabi paste, adding a bold umami kick. Wrapped with a strip of nori for an authentic touch and garnished with vibrant green onions, each nigiri is a bite-sized masterpiece. Perfect for a healthy lunch or an impressive appetizer, this dish is not only high in protein but also gluten-free, making it a wholesome and satisfying option. Pair with pickled ginger for a zesty finish, and bring the art of Japanese cooking straight to your kitchen!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Fresh sushi-grade tuna
• 150 grams Quinoa
• 300 ml Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 2 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 1 teaspoon Wasabi paste
• 50 grams Pickled ginger
• 2 stalks Green onions
• 1 sheet Nori sheets

Directions

Step 1

Rinse the quinoa under cold water until the water runs clear.

Step 2

In a medium saucepan, combine the quinoa and water, then bring to a boil over medium heat. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender.

Step 3

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked quinoa, then let it cool to room temperature.

Step 4

While the quinoa cools, prepare the tuna. Cut the tuna into thin slices, around 1-2 cm thick, and set aside.

Step 5

In a small bowl, whisk together soy sauce, sesame oil, and wasabi paste. Gently brush this mixture over each slice of tuna for added flavor.

Step 6

Finely chop the green onions and set aside.

Step 7

Using damp hands, form the seasoned quinoa into small, oval-shaped balls, roughly the size and shape of your palm.

Step 8

Lay a slice of tuna over each quinoa ball, gently pressing down.

Step 9

Use kitchen scissors to cut the nori sheet into thin strips. Wrap a strip around the middle of each nigiri, securing the tuna to the quinoa.

Step 10

Top each nigiri with a small mound of chopped green onions and serve with pickled ginger on the side.

Nutrition Facts

Serving size	828.2 grams (828.2g)

Amount per serving	% Daily Value*
Calories	949

Total Fat 34.30g	44%
Saturated Fat 4.70g	24%
Polyunsaturated Fat 6.10g
Cholesterol 76mg	25%
Sodium 5224mg	227%
Total Carbohydrate 87.10g	32%
Dietary Fiber 3.10g	11%
Total Sugars 5.80g
Protein 70.00g	140%

Vitamin D 454IU	2270%
Calcium 125mg	10%
Iron 8mg	43%
Potassium 1431mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.9%

Protein: 29.9%

Carbs: 37.2%