Dairy-Free Nigiri Tuna
Elevate your sushi-making game with this simple yet sophisticated Dairy-Free Nigiri Tuna recipe, perfect for a gourmet experience at home. Featuring tender, buttery slices of sushi-grade tuna atop perfectly seasoned, vinegared sushi rice, this recipe ensures authentic Japanese flavors while remaining entirely dairy-free. With just a handful of ingredients, including rice vinegar, soy sauce, and optional wasabi paste, you’ll craft artful pieces of nigiri that rival your favorite sushi bar. Whether you're hosting a dinner party or simply indulging in an elegant homemade meal, this dish is sure to impress. Serve it alongside pickled ginger and soy sauce for dipping, and enjoy a restaurant-quality sushi experience in under an hour!
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Ingredients
- 200 grams sushi-grade tuna
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 2 tablespoons soy sauce
- 1 teaspoon, optional wasabi paste
- 50 grams, for serving pickled ginger
Directions
Step 1
Rinse the sushi rice under cold water until the water runs clear. This will remove excess starch and help the rice become sticky when cooked.
Step 2
Place the rinsed rice and 1.25 cups of water in a rice cooker or a medium saucepan. If using a saucepan, bring the water to a boil, then cover with a lid and reduce the heat to low. Cook for about 15 minutes, or until the water is absorbed and the rice is tender. Let it stand for 10 minutes with the lid on.
Step 3
While the rice is resting, heat the rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt dissolve completely. Remove from heat and let it cool slightly.
Step 4
Transfer the cooked rice to a wide bowl. Gradually fold the vinegar mixture into the rice using a wooden spatula or a rice paddle. Be gentle to avoid smashing the grains and allow the rice to cool to room temperature.
Step 5
Slice the sushi-grade tuna against the grain into thin slices, about a quarter-inch thick and three inches long. Ensure the slices are uniform for a visually appealing nigiri.
Step 6
With wet hands (to prevent sticking), form small oblong mounds of sushi rice, about 15-20 grams each.
Step 7
Optional: Dab a small amount of wasabi paste on each rice mound. This step can be adjusted according to personal preference.
Step 8
Place a slice of tuna on top of each rice mound, gently pressing the edges to make sure the fish sticks to the rice.
Step 9
Serve immediately with soy sauce and pickled ginger on the side.
Nutrition Facts
| Serving size | (1022.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 637.3 |
| Total Fat 2.5g | 0% |
| Saturated Fat 0.7g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 78mg | 0% |
| Sodium 4883.7mg | 0% |
| Total Carbohydrate 89.9g | 0% |
| Dietary Fiber 7.9g | 0% |
| Total Sugars 13.4g | |
| Protein 58.1g | 0% |
| Vitamin D 136IU | 0% |
| Calcium 229.7mg | 0% |
| Iron 3.8mg | 0% |
| Potassium 1169.2mg | 0% |
Source of Calories