Fusion-Style Kohada Nigiri Sushi

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.

• 200g (7 oz) sushi rice 200g (7 oz) sushi rice
• 4 kohada fillets 4 kohada fillets
• 1 ripe avocado, thinly sliced 1 ripe avocado, thinly sliced
• 1 ripe mango, thinly sliced 1 ripe mango, thinly sliced
• 2 tablespoons balsamic glaze 2 tablespoons balsamic glaze
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon wasabi paste 1 teaspoon wasabi paste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• 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

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions.
2. 2.
   While the rice is cooking, prepare the kohada fillets by removing any bones and slicing them into thin strips.
3. 3.
   Once the rice is cooked, let it cool slightly. In a small bowl, mix the soy sauce and wasabi paste together.
4. 4.
   Wet your hands with water and take a small handful of sushi rice. Shape it into a rectangular mound.
5. 5.
   Place a slice of avocado on top of the rice, followed by a slice of mango and a strip of kohada fillet.
6. 6.
   Drizzle a small amount of balsamic glaze over the fish.
7. 7.
   Repeat the process with the remaining ingredients.
8. 8.
   Garnish each sushi with a cilantro leaf.
9. 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.