Recipe
Fusion-Style Kohada Nigiri Sushi
Oceanic Delight: Fusion-Style Kohada Nigiri Sushi
4.5 out of 5
Indulge in the harmonious fusion of Japanese and international flavors with this delectable recipe for Fusion-Style Kohada Nigiri Sushi. Combining the traditional elegance of Japanese cuisine with innovative ingredients, this dish offers a unique and tantalizing sushi experience.
Metadata
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Gluten-free, Dairy-free, Nut-free, Low-calorie
Allergens
Fish (kohada), Soy (soy sauce)
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-protein
Ingredients
In this fusion adaptation, we introduce international ingredients to the traditional Kohada Nigiri Sushi. Avocado and mango add a creamy and sweet element, while a drizzle of balsamic glaze provides a tangy twist. These additions enhance the flavor profile and create a unique fusion experience. We alse have the original recipe for Kohada nigiri sushi, so you can check it out.
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200g (7 oz) sushi rice 200g (7 oz) sushi rice
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4 kohada fillets 4 kohada fillets
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1 ripe avocado, thinly sliced 1 ripe avocado, thinly sliced
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1 ripe mango, thinly sliced 1 ripe mango, thinly sliced
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2 tablespoons balsamic glaze 2 tablespoons balsamic glaze
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1 tablespoon soy sauce 1 tablespoon soy sauce
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1 teaspoon wasabi paste 1 teaspoon wasabi paste
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Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
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Pickled ginger, for serving Pickled ginger, for serving
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 8g, 1g
- Carbohydrates (total, sugars): 52g, 8g
- Protein: 10g
- Fiber: 4g
- Salt: 1.5g
Preparation
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1.Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions.
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2.While the rice is cooking, prepare the kohada fillets by removing any bones and slicing them into thin strips.
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3.Once the rice is cooked, let it cool slightly. In a small bowl, mix the soy sauce and wasabi paste together.
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4.Wet your hands with water and take a small handful of sushi rice. Shape it into a rectangular mound.
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5.Place a slice of avocado on top of the rice, followed by a slice of mango and a strip of kohada fillet.
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6.Drizzle a small amount of balsamic glaze over the fish.
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7.Repeat the process with the remaining ingredients.
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8.Garnish each sushi with a cilantro leaf.
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9.Serve the Fusion-Style Kohada Nigiri Sushi with pickled ginger on the side.
Treat your ingredients with care...
- Kohada — Ensure the kohada fillets are fresh and properly deboned before slicing.
- Avocado — Choose a ripe avocado that is slightly soft to the touch for easy slicing.
- Mango — Use a ripe mango for its sweet and juicy flavor.
- Balsamic glaze — If you don't have balsamic glaze, you can make a simple substitute by reducing balsamic vinegar with a touch of honey or sugar.
Tips & Tricks
- To prevent the sushi rice from sticking to your hands, keep a bowl of water nearby and wet your hands before shaping each piece.
- Experiment with different fruits and glazes to create your own fusion variations.
- Serve the sushi with a side of wasabi and soy sauce for dipping.
- For added crunch, sprinkle some toasted sesame seeds on top of the sushi.
- Use a sharp knife to slice the kohada fillets thinly and evenly.
Serving advice
Arrange the Fusion-Style Kohada Nigiri Sushi on a beautiful platter or sushi board. Serve it as an appetizer or as part of a sushi feast. Encourage guests to try different combinations of flavors by mixing and matching the sushi with the accompanying pickled ginger and wasabi-soy sauce dip.
Presentation advice
Create an eye-catching presentation by arranging the sushi in a visually appealing pattern. Consider using a mix of colors and textures, such as alternating slices of avocado and mango. Garnish the platter with fresh cilantro leaves for a pop of green.
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