Nigiri-Sushi
(makes 16 pieces)
| 4 | ounces (120 g) sushi-grade fresh fish such as raw tuna, salmon, or sea bass |
| 1 | cup (186 g) cooked sticky rice |
- Slice the fish into paper thin slices the size of your mold for the sushi.
- Using a tablespoon measure dipped in ice water, mold sticky rice and pat down in the measure. Tap on a wooden board to loosen the rice and place on the cutting board. Continue until all rice is used.
- Place the sliced fish on each rice mold and decorate with pickled ginger, cucumber, or any other bits of vegetable you have from other sushi you are preparing.
- Serve with wasabi, pickled ginger, and soy sauce.
| Per 2 piece serving: | 45 calories (4% calories from fat), 4 g protein, trace total fat (0 saturated fat), 7 g carbohydrate, 0 dietary fiber, 6 mg cholesterol, 5 mg sodium |
| Diabetic exchanges: | 1/2 very lean protein (meat), 1/2 carbohydrate (bread/starch) |
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