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Nigiri Sushi (握り寿司)
Nigiri Sushi (握り寿司) reads salinity 5.8, umami 5.4 and marine & briny 4.9 on Palate's 0–10 flavor X-ray — a Japanese main, about 30 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.1 / 10
- Sweet & Fruity — 4.8 / 10
- Sour & Bright — 4.2 / 10
- Bitter & Earthy — 1.3 / 10
- Rich & Fat — 2.4 / 10
- Aromatic & Spice — 2.3 / 10
The measured notes (of 18)
Salinity 5.8 · Umami 5.4 · Marine & Briny 4.9 · Sweetness 4.7 · Sourness 4.1 · Funk & Ferment 3.0 · Richness 2.2 · Heat 2.1 · Warm Spice 1.7 · Earthy 1.2 · Floral 0.8 · Nutty 0.8 · Bitterness 0.7
What's in it (9)
- 3 cups sushi rice
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 lb fresh fish such as tuna, salmon, yellowtail, shrimp, sliced
- 4 nori strips
- 2 tbsp wasabi
- 1/2 cup soy sauce
- pickled ginger for serving
Time & effort: about 30 min · effort: easy
Nutrition (per 100 g, engine-estimated): 138.1 kcal, 12.8 g protein, 1 g fat, 16.9 g carbs
Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Season cooked short-grain rice with a vinegar-sugar-salt mixture while fanning to cool it.
- With wet hands, form rice into oblong mounds, dab with wasabi, and press a slice of fresh fish on top.
- Serve immediately with soy sauce and pickled ginger.
Dishes with a similar flavor shape
- Spam Musubi — American · Hawaiian
- Godzilla Roll - Sushi — Japanese
- Pintxos de Gilda — Spanish
- Takoyaki (たこ焼き) — Japanese
- Vietnamese Caramelized Salmon and Rice Bowls — Vietnamese
Keep reading: what salinity, umami, marine & briny mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.