Soy-Free Aburi Salmon Sushi

Experience the melt-in-your-mouth delight of Soy-Free Aburi Salmon Sushi—an elegant twist on the Japanese classic that's perfect for those seeking a soy-free alternative. This recipe features perfectly seasoned sushi rice paired with fresh salmon, lightly torched for a satisfying smoky sear. A sweet and tangy honey-lime glaze elevates each bite, while a sprinkle of Himalayan pink salt and fresh green onions adds a delicate burst of flavor. Wrapped with nori for a stunning presentation, this dish balances texture and taste beautifully. Ideal for sushi enthusiasts or anyone looking to enjoy a refined, restaurant-quality meal at home, this soy-free variation is as wholesome as it is flavorful.

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 0.25 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 0.5 pound Fresh salmon fillet
• 1 tablespoon Honey
• 1 tablespoon Lime juice
• 1 pinch Himalayan pink salt
• 1 tablespoon Finely chopped green onions
• 2 sheets Nori sheets

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.

Step 2

Combine the rinsed rice with 2.5 cups of water in a rice cooker or saucepan. Cook according to the rice cooker instructions or bring to a boil in the saucepan, then reduce heat, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender.

Step 3

While the rice is cooking, mix the rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt dissolve completely. Allow the mixture to cool to room temperature.

Step 4

Once the rice is cooked, transfer it to a large wooden or plastic bowl. Gradually add the vinegar mixture to the rice by gently folding it in with a spatula. Let the rice cool to room temperature.

Step 5

Slice the fresh salmon fillet into thin strips, about 1/4-inch thick, ensuring each slice is long enough to cover the sushi rice balls. Set aside in the refrigerator until ready to use.

Step 6

Prepare a soy-free glaze by mixing the honey, lime juice, and Himalayan pink salt in a small bowl. Set aside.

Step 7

Once the rice has cooled, wet your hands with clean cold water and shape about 2 tablespoons of sushi rice into small oblong balls, approximately 1.5 inches long. Repeat until all the rice is used.

Step 8

Lay a slice of salmon over each rice ball.

Step 9

Using a kitchen blowtorch, lightly sear the top of each salmon slice until just slightly caramelized. Be careful not to overdo it, as you want the salmon to be mostly raw underneath.

Step 10

Brush the seared salmon lightly with the honey-lime glaze and sprinkle with finely chopped green onions.

Step 11

Cut the nori sheets into thin strips and wrap each sushi piece around the center to hold it together for a beautiful presentation.

Step 12

Serve immediately with additional lime slices or wasabi if desired.

Nutrition Facts

Serving size	(1358.0g)

Amount per serving	% Daily Value*
Calories	1166.1

Total Fat 19.8g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 138.4mg	0%
Sodium 2708.6mg	0%
Total Carbohydrate 169.4g	0%
Dietary Fiber 2.8g	0%
Total Sugars 42.9g
Protein 69.9g	0%

Vitamin D 839.4IU	0%
Calcium 96.8mg	0%
Iron 4.1mg	0%
Potassium 1454.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.7%

Protein: 24.6%

Carbs: 59.7%