Who says sushi needs fish? These vibrant Spinach Nigiri are a testament to how delicious and elegant plant-based sushi can be! With just a handful of ingredients and about 15 minutes of active prep time (plus rice cooking), you can create 12 stunning pieces that are perfect for an appetizer, light lunch, or your next sushi night.
Ingredients
• 8 oz / 250 g fresh spinach leaves, trimmed of stems
• ½ cup / 125 ml water
• ½ teaspoon dark sesame oil
• Pinch of salt
• 1½ cups / 300 g prepared Traditional or Brown Sushi Rice
• 1 teaspoon black sesame seeds
Instructions
1. In a microwave-safe bowl, combine the spinach leaves, water, dark sesame oil, and a pinch of salt. Cover and microwave on high for 30 seconds until just wilted.
2. Carefully remove the hot spinach from the bowl and squeeze it firmly to remove as much excess liquid as possible. This step is crucial for preventing soggy nigiri.
3. Moisten your hands with a little water to prevent sticking. Take about 2 tablespoons of prepared sushi rice and gently squeeze and shape it in your palm to form a small, rectangular bed. Repeat until you have 12 rice beds.
4. Drape a portion of the wilted spinach neatly over each bed of rice, pressing down gently so it adheres.
5. Sprinkle the finished nigiri with black sesame seeds for a beautiful contrast and nutty flavor. Serve immediately and enjoy!
Nutritional Information
• Serving Size: 2 pieces, Calories: 75, Fat: 1g, Carbohydrates: 15g, Protein: 2g, Iron: 10% DV. A light and healthy option packed with vitamins.
Pro Tips
• For the most beautiful presentation, use bundled fresh spinach rather than bagged, as the leaves are often larger and less crumpled.
• When cooking, try to keep the spinach leaves oriented in the same direction. This makes them easier to drape elegantly over the rice.
• Keep a small bowl of water nearby to dip your fingertips in while shaping the rice. This “tezu” water prevents the sticky rice from clinging to your hands.
• Don’t over-squeeze the rice! A gentle but firm pressure is all you need to form the nigiri bed. Compacting it too much will result in dense, hard rice.
FAQ
Q: How can I add more protein to this spinach nigiri
A: To boost the protein, serve these nigiri alongside edamame or a miso soup with tofu. You could also top each piece with a few toasted peanuts or a small dab of seasoned, mashed tofu for a delicious and satisfying addition.
Q: Can I use other vegetables instead of spinach
A: Absolutely! This nigiri style works beautifully with other wilted greens like Swiss chard or kale (stems removed). For a different flavor, try topping the rice with thinly sliced and blanched asparagus, roasted red pepper, or marinated shiitake mushrooms.
Q: How should I store leftover spinach nigiri
A: For the best taste and texture, this nigiri is best enjoyed immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. The rice may harden, so let them sit at room temperature for 15-20 minutes before serving to soften.
Q: Is this spinach nigiri recipe gluten-free
A: Yes, this recipe can easily be made gluten-free. The main ingredients—spinach, rice, and sesame seeds—are naturally gluten-free. Just ensure your prepared sushi rice was seasoned with a gluten-free rice vinegar, as some brands may have additives.
