Cranberry Turkey Nigiri
Cranberry Turkey Nigiri is a creative twist on traditional sushi that incorporates classic Thanksgiving flavors into bite-sized pieces. This dish combines tender slices of turkey with a tangy cranberry sauce, all atop small servings of sushi rice. It’s a fun and festive way to celebrate the holiday while indulging in sushi, making it perfect as an appetizer or as part of a larger holiday spread.
| Ingredients |
Quantity |
| Sushi rice |
2 cups |
| Water |
2 1/2 cups |
| Rice vinegar |
1/4 cup |
| Sugar |
2 tablespoons |
| Salt |
1 teaspoon |
| Cooked turkey breast |
1 cup (sliced) |
| Cranberry sauce |
1/2 cup |
| Nori (seaweed sheets) |
4 sheets |
| Sesame seeds |
2 tablespoons |
| Green onions (for garnish) |
1/4 cup (chopped) |
Cooking Steps Instructions
- Rinse the sushi rice under cold water until the water runs clear, then cook it with water in a rice cooker according to the manufacturer’s instructions.
- Once cooked, transfer the rice to a large bowl. Mix the rice vinegar, sugar, and salt until dissolved, then gently fold this mixture into the warm rice. Allow it to cool.
- Lay out a sheet of nori on a bamboo sushi mat. With wet hands, take a small amount of sushi rice and spread it over the nori, leaving an inch at the top.
- Place a slice of turkey and a small dollop of cranberry sauce in the center of the rice-covered nori.
- Roll the sushi tightly using the bamboo mat, sealing the edge with water.
- Cut the roll into pieces and garnish with sesame seeds and chopped green onions before serving. Enjoy your Thanksgiving-inspired sushi!
Pumpkin Sage Nigiri
Pumpkin Sage Nigiri is a delightful fusion of autumn flavors encapsulated in sushi form. This dish features a velvety pumpkin puree, seasoned with aromatic sage, served atop small mounds of perfectly cooked sushi rice. The combination of these ingredients creates a warm, comforting bite that celebrates the essence of Thanksgiving in a unique and visually appealing way.
| Ingredients |
Quantity |
| Sushi rice |
2 cups |
| Water |
2 1/2 cups |
| Rice vinegar |
1/4 cup |
| Sugar |
2 tablespoons |
| Salt |
1 teaspoon |
| Pumpkin puree |
1 cup |
| Fresh sage (finely chopped) |
1 tablespoon |
| Nori (seaweed sheets) |
4 sheets |
| Sesame seeds |
2 tablespoons |
| Chives (for garnish) |
1/4 cup (chopped) |
Cooking Steps Instructions
- Rinse the sushi rice under cold water until the water runs clear, then cook it in a rice cooker with the water according to the manufacturer’s instructions.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved, then gently fold the mixture into the warm cooked rice. Allow it to cool.
- In another bowl, combine the pumpkin puree and chopped sage, mixing well to combine.
- With wet hands, take a small amount of sushi rice and form it into small oval mounds.
- Place a dollop of the pumpkin sage mixture on top of each rice mound.
- Cut the nori into strips and wrap them around each piece of nigiri, then garnish with sesame seeds and chopped chives before serving. Enjoy your festive Pumpkin Sage Nigiri!
Sweet Potato and Marshmallow Nigiri
Sweet Potato and Marshmallow Nigiri is a whimsical and festive sushi twist that captures the sweet and cozy flavors of Thanksgiving. This dish combines creamy, roasted sweet potato with a touch of sweetness from the marshmallows, nestled atop delicate sushi rice. It’s an imaginative sushi option that celebrates the holiday season while offering a delightful bite that friends and family will love.
| Ingredients |
Quantity |
| Sushi rice |
2 cups |
| Water |
2 1/2 cups |
| Rice vinegar |
1/4 cup |
| Sugar |
2 tablespoons |
| Salt |
1 teaspoon |
| Sweet potato (cooked and mashed) |
1 cup |
| Mini marshmallows |
1 cup |
| Nori (seaweed sheets) |
4 sheets |
| Sesame seeds |
2 tablespoons |
| Chives (for garnish) |
1/4 cup (chopped) |
Cooking Steps Instructions
- Rinse the sushi rice under cold water until the water runs clear, then cook it in a rice cooker with the water according to the manufacturer’s instructions.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved, then fold the mixture gently into the warm cooked rice. Allow it to cool.
- In a bowl, combine the mashed sweet potato with the mini marshmallows until mixed well.
- Using wet hands, take a small amount of sushi rice and form it into oval mounds.
- Place a spoonful of the sweet potato and marshmallow mixture on each rice mound.
- Cut the nori into strips and wrap them around each nigiri piece, then garnish with sesame seeds and chopped chives before serving. Enjoy your Sweet Potato and Marshmallow Nigiri!
Maple-Glazed Brussels Sprouts Nigiri
Maple-Glazed Brussels Sprouts Nigiri is a unique and flavorful take on sushi, combining the earthy richness of Brussels sprouts with the sweetness of maple syrup. This dish not only embraces the essence of Thanksgiving but also introduces a delightful crunch and savory flavor profile, making it an instant hit for holiday gatherings.
| Ingredients |
Quantity |
| Sushi rice |
2 cups |
| Water |
2 1/2 cups |
| Rice vinegar |
1/4 cup |
| Sugar |
2 tablespoons |
| Salt |
1 teaspoon |
| Brussels sprouts (trimmed and halved) |
2 cups |
| Olive oil |
1 tablespoon |
| Maple syrup |
1/4 cup |
| Nori (seaweed sheets) |
4 sheets |
| Sesame seeds |
2 tablespoons |
| Green onions (for garnish) |
1/4 cup (chopped) |
Cooking Steps Instructions
- Rinse sushi rice under cold water until the water runs clear, then cook according to the rice cooker’s instructions with the water.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved, then gently fold into the warm cooked rice and let it cool.
- In a skillet, heat olive oil over medium heat and add the Brussels sprouts, cooking until they are tender and starting to caramelize.
- Drizzle the maple syrup over the Brussels sprouts and stir to coat, allowing it to cook for another 2-3 minutes.
- Using wet hands, shape sushi rice into oval mounds and place a spoonful of the glazed Brussels sprouts on top.
- Cut the nori into strips and wrap around each nigiri piece, then garnish with sesame seeds and chopped green onions before serving. Enjoy your Maple-Glazed Brussels Sprouts Nigiri!
Green Bean Almondine Nigiri
Green Bean Almondine Nigiri is a delightful sushi variation that showcases the bright, crisp flavor of green beans paired with the rich nuttiness of almonds. Perfectly fitting for a Thanksgiving spread, this dish incorporates traditional Japanese sushi elements and holiday favorites, making it an appealing appetizer for festive gatherings.
| Ingredients |
Quantity |
| Sushi rice |
2 cups |
| Water |
2 1/2 cups |
| Rice vinegar |
1/4 cup |
| Sugar |
2 tablespoons |
| Salt |
1 teaspoon |
| Fresh green beans (trimmed) |
2 cups |
| Slivered almonds |
1/2 cup |
| Olive oil |
1 tablespoon |
| Nori (seaweed sheets) |
4 sheets |
| Sesame seeds |
2 tablespoons |
| Lemon zest |
1 teaspoon |
| Green onions (for garnish) |
1/4 cup (chopped) |
Cooking Steps Instructions
- Rinse the sushi rice under cold water until the water runs clear, then cook according to the rice cooker’s instructions with the water.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved, then fold gently into the warm cooked rice and allow it to cool.
- In a skillet, heat olive oil over medium heat, add the green beans, and sauté for about 3-4 minutes until tender-crisp.
- Add slivered almonds and lemon zest to the skillet, stirring to combine and cooking for another 2 minutes until the almonds are lightly toasted.
- Using wet hands, form the sushi rice into oval mounds and top each mound with a spoonful of the green bean and almond mixture.
- Cut the nori into strips and wrap around each nigiri piece, then sprinkle with sesame seeds and chopped green onions before serving. Enjoy your Green Bean Almondine Nigiri!
Wild Rice and Mushroom Nigiri
Wild Rice and Mushroom Nigiri is a comforting and earthy sushi variation that harnesses the nutty flavor of wild rice alongside the rich, umami taste of mushrooms. This dish combines the traditional elements of sushi with the heartiness of a classic autumn harvest, making it a standout addition to your Thanksgiving feast. It’s a unique way to celebrate the season while introducing your guests to new flavors.
| Ingredients |
Quantity |
| Wild rice |
1 cup |
| Water |
2 1/2 cups |
| Rice vinegar |
1/4 cup |
| Sugar |
1 tablespoon |
| Salt |
1 teaspoon |
| Fresh mushrooms (sliced) |
2 cups |
| Olive oil |
2 tablespoons |
| Soy sauce |
1 tablespoon |
| Nori (seaweed sheets) |
4 sheets |
| Green onions (for garnish) |
1/4 cup (chopped) |
| Sesame seeds |
2 tablespoons |
| Fresh parsley or cilantro (for garnish) |
Optional |
Cooking Steps Instructions
- Rinse the wild rice under cold water and cook it according to package instructions with the water.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolving, then fold into the cooked wild rice and let it cool.
- In a skillet, heat olive oil over medium heat and sauté the sliced mushrooms until tender, about 5-7 minutes; season with soy sauce.
- Using wet hands, form the wild rice into oval mounds and top each with a spoonful of the sautéed mushrooms.
- Cut the nori into strips and wrap around each nigiri piece, then garnish with sesame seeds and chopped green onions or fresh herbs before serving. Enjoy your Wild Rice and Mushroom Nigiri!
Honey-Glazed Carrot Nigiri
Honey-Glazed Carrot Nigiri is a vibrant and delicious sushi variation that celebrates the sweetness of roasted carrots paired with sticky rice. This dish brings a touch of autumn to your Thanksgiving table and is perfect for those looking for a vegetarian-friendly option. The combination of honey-glazed carrots and perfectly seasoned sushi rice makes for a delightful bite that will impress your guests.
| Ingredients |
Quantity |
| Sushi rice |
1 cup |
| Water |
1 1/4 cups |
| Rice vinegar |
2 tablespoons |
| Sugar |
1 tablespoon |
| Salt |
1 teaspoon |
| Carrots (peeled and sliced) |
2 cups |
| Honey |
2 tablespoons |
| Olive oil |
1 tablespoon |
| Nori (seaweed sheets) |
4 sheets |
| Sesame seeds |
2 tablespoons |
| Fresh cilantro (for garnish) |
Optional |
Cooking Steps Instructions
- Rinse the sushi rice under cold water and cook it in a rice cooker or stovetop according to package instructions, using the water provided.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved, then fold the mixture into the cooked sushi rice and let it cool.
- Preheat the oven to 400°F (200°C), toss the sliced carrots with olive oil and honey, and spread them on a baking sheet. Roast for about 20-25 minutes until tender and caramelized.
- Using wet hands, form the sushi rice into oval mounds and top each mound with a piece of the honey-glazed carrots.
- Cut the nori into strips and wrap around each nigiri piece, then sprinkle with sesame seeds and garnish with fresh cilantro if desired. Enjoy your Honey-Glazed Carrot Nigiri!
Pecan-Crusted Chicken Nigiri
Pecan-Crusted Chicken Nigiri is a savory twist on traditional sushi that incorporates crunchy pecans and tender chicken for a delightful fusion dish. This recipe combines the comforting flavors of Thanksgiving with the artistry of sushi, making it an exciting centerpiece on your holiday table. Each piece of nigiri is a delicious bite-sized treat that is sure to impress your guests while also providing a unique take on holiday fare.
| Ingredients |
Quantity |
| Sushi rice |
1 cup |
| Water |
1 1/4 cups |
| Rice vinegar |
2 tablespoons |
| Sugar |
1 tablespoon |
| Salt |
1 teaspoon |
| Chicken breast (cooked and shredded) |
1 cup |
| Pecans (finely chopped) |
1/2 cup |
| Olive oil |
1 tablespoon |
| Nori (seaweed sheets) |
4 sheets |
| Sesame seeds |
2 tablespoons |
| Fresh parsley (for garnish) |
Optional |
Cooking Steps Instructions
- Rinse the sushi rice and cook it in a rice cooker or stovetop with the specified amount of water.
- Mix rice vinegar, sugar, and salt in a bowl until dissolved and fold into the cooled sushi rice.
- In a skillet, heat olive oil and add shredded chicken, allowing it to warm through, then stir in chopped pecans and mix well.
- With damp hands, form sushi rice into oval mounds and top each with a spoonful of the pecan-crusted chicken mixture.
- Cut nori into strips, wrap around the chicken nigiri pieces, then sprinkle with sesame seeds and garnish with fresh parsley if desired. Enjoy your Pecan-Crusted Chicken Nigiri!
Apple and Cheddar Nigiri
Apple and Cheddar Nigiri is a creative blend of sweet and savory flavors, connecting the comforting notes of autumn with the unique presentation of sushi. This dish features a delightful combination of tangy cheddar cheese and fresh apples served atop seasoned sushi rice. It’s an intriguing twist that’s sure to surprise and satisfy your holiday guests.
| Ingredients |
Quantity |
| Sushi rice |
1 cup |
| Water |
1 1/4 cups |
| Rice vinegar |
2 tablespoons |
| Sugar |
1 tablespoon |
| Salt |
1 teaspoon |
| Cheddar cheese (shredded) |
1 cup |
| Apples (thinly sliced) |
1 medium |
| Nori (seaweed sheets) |
4 sheets |
| Olive oil |
1 tablespoon |
| Sesame seeds |
2 tablespoons |
| Fresh mint (for garnish) |
Optional |
Cooking Steps Instructions
- Rinse the sushi rice and cook it in a rice cooker or stovetop with the specified amount of water.
- Combine rice vinegar, sugar, and salt in a bowl until dissolved, then fold it into the cooled sushi rice.
- With damp hands, form sushi rice into oval mounds.
- Layer thinly sliced apples on top of the rice, followed by a generous amount of shredded cheddar cheese.
- Cut nori into strips and wrap around the apple and cheddar nigiri pieces, then sprinkle with sesame seeds and garnish with fresh mint if desired. Enjoy your Apple and Cheddar Nigiri!
Butternut Squash Nigiri With Cranberry Sauce
Butternut Squash Nigiri with Cranberry Sauce is a delightful fusion dish that brings the flavors of Thanksgiving to the world of sushi. This innovative recipe replaces traditional sushi toppings with creamy roasted butternut squash, paired with a tart and vibrant cranberry sauce, creating a dish that celebrates the season’s harvest while offering a fresh twist on classic sushi.
| Ingredients |
Quantity |
| Sushi rice |
1 cup |
| Water |
1 1/4 cups |
| Rice vinegar |
2 tablespoons |
| Sugar |
1 tablespoon |
| Salt |
1 teaspoon |
| Butternut squash (peeled and diced) |
1 cup |
| Olive oil |
1 tablespoon |
| Salt and pepper (to taste) |
|
| Cranberry sauce |
1/2 cup |
| Nori (seaweed sheets) |
4 sheets |
| Fresh parsley (for garnish) |
Optional |
Cooking Steps Instructions
- Roast the diced butternut squash in olive oil, seasoned with salt and pepper, until tender.
- Rinse the sushi rice and cook it in a rice cooker or on the stovetop with the specified amount of water.
- Combine rice vinegar, sugar, and salt in a bowl until dissolved, then fold it into the cooled sushi rice.
- With damp hands, shape sushi rice into oval mounds.
- Top the rice mounds with roasted butternut squash and a dollop of cranberry sauce. Cut nori into strips and wrap it around the nigiri pieces. Garnish with fresh parsley if desired. Enjoy your Butternut Squash Nigiri with Cranberry Sauce!
Spinach Artichoke Dip Nigiri
Spinach Artichoke Dip Nigiri is a creative and playful dish that transforms the beloved flavors of a classic appetizer into a sushi-inspired delight. This dish combines creamy spinach and artichoke filling with perfectly seasoned sushi rice, resulting in a unique and savory nigiri that is perfect for holiday gatherings.
| Ingredients |
Quantity |
| Sushi rice |
1 cup |
| Water |
1 1/4 cups |
| Rice vinegar |
2 tablespoons |
| Sugar |
1 tablespoon |
| Salt |
1 teaspoon |
| Fresh spinach (chopped) |
1 cup |
| Canned artichoke hearts (drained and chopped) |
1/2 cup |
| Cream cheese |
4 ounces |
| Grated Parmesan cheese |
1/4 cup |
| Garlic powder |
1/2 teaspoon |
| Nori (seaweed sheets) |
4 sheets |
| Olive oil |
1 tablespoon |
| Salt and pepper (to taste) |
|
| Crushed red pepper (optional) |
|
Cooking Steps Instructions
- In a skillet, heat olive oil and sauté chopped spinach until wilted. Add chopped artichokes, cream cheese, Parmesan cheese, garlic powder, salt, and pepper. Mix until creamy and heated through.
- Rinse the sushi rice and cook it with the specified amount of water. Once cooked, allow it to cool slightly.
- Combine rice vinegar, sugar, and salt in a bowl until dissolved, then fold into the cooled sushi rice.
- With damp hands, shape the sushi rice into oval mounds.
- Top each rice mound with a generous spoonful of the spinach artichoke mixture.
- Cut nori sheets into strips and wrap them around the nigiri pieces if desired. Serve warm and enjoy your Spinach Artichoke Dip Nigiri!
Roasted Beet and Goat Cheese Nigiri
Roasted Beet and Goat Cheese Nigiri is a vibrant and elegant dish that brings together the earthy sweetness of roasted beets with the creamy tang of goat cheese, all beautifully showcased on seasoned sushi rice. This unique take on nigiri is perfect for holiday gatherings, adding a pop of color and flavor to your festive spread.
| Ingredients |
Quantity |
| Sushi rice |
1 cup |
| Water |
1 1/4 cups |
| Rice vinegar |
2 tablespoons |
| Sugar |
1 tablespoon |
| Salt |
1 teaspoon |
| Beets (roasted and diced) |
1 cup |
| Goat cheese |
4 ounces |
| Fresh chives (chopped) |
2 tablespoons |
| Olive oil |
1 tablespoon |
| Salt and pepper (to taste) |
|
| Nori (seaweed sheets, optional) |
4 sheets |
Cooking Steps Instructions
- Begin by rinsing the sushi rice and cooking it with the appropriate amount of water. Allow it to cool.
- In a small bowl, combine rice vinegar, sugar, and salt until dissolved, then fold this mixture into the cooled sushi rice.
- Mix the roasted beets with goat cheese, olive oil, chopped chives, salt, and pepper in another bowl until well combined.
- With damp hands, form the sushi rice into oval-shaped mounds.
- Top each rice mound with a spoonful of the beet and goat cheese mixture.
- If desired, cut nori sheets into strips and wrap them around the nigiri pieces, then serve and enjoy your Roasted Beet and Goat Cheese Nigiri!
Herb-Infused Quinoa Nigiri
| Ingredients |
Quantity |
| Quinoa |
1 cup |
| Water |
2 cups |
| Fresh parsley (chopped) |
2 tablespoons |
| Fresh cilantro (chopped) |
2 tablespoons |
| Fresh chives (chopped) |
2 tablespoons |
| Rice vinegar |
2 tablespoons |
| Olive oil |
1 tablespoon |
| Avocado (sliced) |
1 medium |
| Salt and pepper (to taste) |
|
| Nori (seaweed sheets, optional) |
4 sheets |
Cooking Steps Instructions
- Rinse the quinoa and cook it in water until fluffy, about 15 minutes. Allow it to cool.
- Once cooled, mix the quinoa with chopped herbs, rice vinegar, olive oil, salt, and pepper until well combined.
- Using damp hands, shape the herb-infused quinoa mixture into oval mounds.
- Top each mound with a slice of avocado or additional seasonal vegetables if desired.
- Optionally, cut nori sheets into strips and wrap them around the quinoa nigiri before serving. Enjoy your Herb-Infused Quinoa Nigiri at your holiday gathering!
Holiday Stuffing Nigiri
Holiday Stuffing Nigiri is a creative and festive twist on traditional sushi, incorporating the beloved flavors of Thanksgiving stuffing into a delicious bite-sized roll. This dish features seasoned rice shaped into sushi-style mounds, topped with a savory stuffing blend of herbs, vegetables, and spices, making it a perfect addition to any holiday gathering.
| Ingredients |
Quantity |
| Sushi rice |
1 cup |
| Water |
1 ¼ cups |
| Vegetable broth |
½ cup |
| Olive oil |
1 tablespoon |
| Onion (finely chopped) |
½ medium |
| Celery (finely chopped) |
1 stalk |
| Fresh sage (chopped) |
1 tablespoon |
| Fresh thyme (chopped) |
1 tablespoon |
| Dried cranberries (optional) |
¼ cup |
| Salt and pepper (to taste) |
|
| Nori sheets (optional) |
4 sheets |
Cooking Steps Instructions
- Rinse the sushi rice under cold water and cook it in water until tender, about 20 minutes. Let it cool.
- In a skillet, heat olive oil and sauté chopped onion and celery until softened. Stir in sage, thyme, salt, and pepper, followed by the vegetable broth, and cook for a few minutes until liquid is absorbed.
- Combine the cooked rice with the stuffing mixture, folding in dried cranberries if using.
- Using damp hands, shape the rice-stuffing mixture into oval mounds.
- Optionally, cut nori sheets into strips and wrap them around the stuffing nigiri before serving. Enjoy your Holiday Stuffing Nigiri at your festive celebrations!
Chocolate Pumpkin Mousse Nigiri
Chocolate Pumpkin Mousse Nigiri is an indulgent and festive dessert sushi that combines the rich flavors of chocolate and pumpkin, reminiscent of classic Thanksgiving treats. This unique twist on sushi offers a delightful contrast of textures, with the velvety pumpkin mousse atop sweetened sushi rice, finished with a sprinkle of cocoa powder for an added touch of decadence. It’s a perfect showstopper for holiday gatherings, adding a sweet sushi option to your Thanksgiving table.
| Ingredients |
Quantity |
| Sushi rice |
1 cup |
| Water |
1 ¼ cups |
| Pumpkin puree |
½ cup |
| Semi-sweet chocolate |
4 ounces |
| Heavy cream |
1 cup |
| Powdered sugar |
¼ cup |
| Vanilla extract |
1 teaspoon |
| Ground cinnamon |
½ teaspoon |
| Ground nutmeg |
¼ teaspoon |
| Cocoa powder (for garnish) |
optional as needed |
Cooking Steps Instructions
- Rinse the sushi rice under cold water and cook it in water until tender, about 20 minutes. Let it cool and then mix with a bit of sugar.
- Melt the semi-sweet chocolate in a microwave or double boiler and let it cool slightly.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, then fold in the pumpkin puree, melted chocolate, cinnamon, and nutmeg.
- Shape the sweetened sushi rice into small oval mounds and top each mound with a generous dollop of the chocolate pumpkin mousse mixture.
- Lastly, dust with cocoa powder before serving to elevate the presentation. Enjoy your Chocolate Pumpkin Mousse Nigiri at your holiday celebrations!
