Anchovy Nigiri Sushi
Not only are anchovies delicious, but they are nutritious, too. These silver fleshed beauties are plentiful in heart healthy omega-3 fatty acids. And if you’re looking for seafood with low mercury levels, anchovies are a great solution.
If you need a fresh way to experience anchovies, try nigiri zushi with various toppings. With a little creativity, you can swing the flavor of the nigiri in any way you like. From spicy to clean and fresh, here are a few suggestions for topping your anchovy nigiri zushi.
For an excellent source of sustainable anchovies, check out i love blue sea. They sell whole anchovies as well as marinated anchovy fillets.
To prepare the nigiri:
About 2 cups prepared sushi rice
10-12 anchovy fillets
1 sheet (4 x 7in) nori, cut into thin strips
Start making rice “balls”. To do this, wet your fingertips and palms lightly with water. Grab a walnut sized amount of prepared sushi rice (about 2 tablespoons) and mold it into a flat rectangular mound. The bottom should be flat. Repeat this with the remaining rice to form 10 –12 rice balls.
Pat the bottom of each anchovy fillet dry. Place each anchovy fillet on top of each of the rice balls. Use a thin strip of nori to secure the anchovies to the rice balls. Before serving, top each nigiri with the topping(s) of your choice, Serve with Ponzu Dipping Sauce if desired
Grated daikon radish
Grated ginger root
Thin slice of jalapeno
Cilantro + generous dot of Sriracha chili paste
Dollop of Spicy Mayo
Quail Egg Yolk
Paper thin lemon or lime slice
Minced green onion