AI-generated photo.
Japanese · Iconic, Tokyo · Japan
Omakase nigiri
Also called 握り
Omakase nigiri (握り), a Tokyo plate from Japan.
Pai editors’ mark 5 / 5
Plan, list, and collections
Omakase nigiri is cooked in Tokyo as its own plate, not as a copy of a restaurant menu. Season warm rice with vinegar, then shape small ovals and lay on salmon, white fish, and briefly cooked shrimp. Short-grain sushi rice is the usual. Jasmine, seasoned while it is still warm, is the rice this pantry counts. The fish is cooked through, not left raw. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
71
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 22%
- Carbs 58%
- Fat 21%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 23.9 g, under the 25 g mark.
Watch · Low sodium
About 617 mg of sodium, above the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Dry jasmine rice274 kcal
- Salmon83 kcal
- Toasted sesame oil31 kcal
- White fish fillet25 kcal
- Shrimp, peeled23 kcal
- Granulated sugar8 kcal
Glycemic load
Estimated glycemic load for this count: 49.3. The bands come from the ingredient table.
Portion
One serving, as written, is about 449 kcal.
Allergens. Fish, Sesame, Shellfish
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 449 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 449 kcal | 22% |
| Protein | 23.9 g | 48% |
| Carbohydrate | 62.9 g | 23% |
| Fiber | 1.1 g | 4% |
| Total sugars | 2.3 g | 5% |
| Fat | 10 g | 13% |
| Saturated fat | 1.9 g | 10% |
| Cholesterol | 79 mg | 26% |
| Sodium | 617 mg | 27% |
| Potassium | 367 mg | 8% |
| Calcium | 48 mg | 4% |
| Iron | 3.6 mg | 20% |
| Magnesium | 43 mg | 10% |
| Zinc | 1.4 mg | 13% |
| Vitamin A | 26 mcg | 3% |
| Vitamin C | 2 mg | 2% |
| Vitamin D · estimate | 5.4 mcg | 27% |
| Vitamin E | 1.6 mg | 11% |
| Vitamin K | 1 mcg | 1% |
| Thiamin (B1) | 0.5 mg | 43% |
| Riboflavin (B2) | 0.1 mg | 8% |
| Niacin (B3) · estimate | 9.9 mg | 62% |
| Vitamin B6 · estimate | 0.6 mg | 36% |
| Folate | 185 mcg | 46% |
| Vitamin B12 | 2 mcg | 85% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- Much of the energy comes from a fast starch such as white rice, white flour, or sugar.
- A middle path: useful food, with one or two numbers worth watching.
- Fish here is a commonly eaten, lower-mercury choice when fully cooked. Follow your own pregnancy fish guidance.
- Shellfish should be fully cooked. This is an allergen for many people.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Scale
- Mixing bowl
- Sharp knife
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Dry jasmine rice1.5 cups300 g
Rice vinegar2 tbsp30 ml
Granulated sugar2 tsp8 g
Salmon4 slices160 g
White fish fillet4 slices140 g
Shrimp, peeled8 shrimp120 g
Toasted nori2 sheets4 g
Wasabi paste2 tsp6 g
Kosher salt0.5 tsp3 g
Toasted sesame oil1 tbsp15.22 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set out a scale and the equipment for Omakase nigiri. Heat to the refrigerator at 40°F / 4°C and give it 5 minutes so the surface is actually hot. Weigh dry jasmine rice, rice vinegar, granulated sugar, salmon, white fish fillet, shrimp, peeled, toasted nori, wasabi paste, kosher salt, toasted sesame oil. Omakase nigiri is cooked in Tokyo as its own plate, not as a copy of a restaurant menu. Season warm rice with vinegar, then shape small ovals and lay on salmon, white fish, and briefly cooked shrimp. Short-grain sushi rice is the usual. Jasmine, seasoned while it is still warm, is the rice this pantry counts. The fish is cooked through, not left raw. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Omakase nigiri is cooked in japan. Also called 握り. Cold plates mute salt. Taste again after the food has rested a minute.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Omakase nigiri, until the edges take a little color. A no-cook plate still needs salt and a rest so the dressing soaks in.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Omakase nigiri at the refrigerator at 40°F / 4°C. Start checking at 38 minutes. Omakase nigiri is done when it tastes seasoned after the chill, and the dressing or brine coats every piece.
Chill 38 min
- 🇯🇵 JapanEast Asiaicon-japan-omakase-nigiri-step-4
Omakase nigiri, step 5
Step 5 · Omakase nigiri
5Check the center of Omakase nigiri, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇯🇵 JapanEast Asiaicon-japan-omakase-nigiri-step-5
Omakase nigiri, step 6
Step 6 · Rest 5 min
6Rest Omakase nigiri for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in japan, with the sauce or garnish that belongs to it. Film Omakase nigiri in this shot order and no other: beans or grains tender at the edge of a bite; the lid lifted for one quick look; parchment pressed into the pan; a spoon making a path through the sauce. Slate words for the editor: griddle, blister, velvety, patina, harbor, yarrow, peel, nappe, glaze, zestline.
Rest 5 min
How you know it is done
Omakase nigiri is done when it tastes seasoned after the chill, and the dressing or brine coats every piece.
If it goes wrong
- Omakase nigiri looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Omakase nigiri turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cover Omakase nigiri and refrigerate it the same day. Eat it within 2 days. Do not leave a dressed or creamy cold plate at room temperature.
How this dish helps your daily life
- Omakase nigiri is one of the plates people ask for by name from Tokyo.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Season warm rice with vinegar, then shape small ovals and lay on salmon, white fish, and briefly cooked shrimp. Short-grain sushi rice is the usual. Jasmine, seasoned while it is still warm, is the rice this pantry counts. The fish is cooked through, not left raw.
Allergens in the required list: Fish, Sesame, Shellfish.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.