Soy-Free Classic Nigiri Sushi
Delight in the art of traditional Japanese cuisine with this Soy-Free Classic Nigiri Sushi recipe, a fresh and flavorful twist on the beloved sushi staple. Perfect for those avoiding soy, this recipe showcases tender slices of fresh salmon or tuna elegantly perched atop perfectly seasoned sushi rice, infused with a delicate blend of rice vinegar, sugar, and salt. A small dab of wasabi beneath the fish adds a subtle kick, while pickled ginger on the side provides a tangy contrast. This soy-free nigiri sushi is ideal for a light yet satisfying meal or as a centerpiece for your next sushi night, bringing authentic flavors to your table without the need for soy-based condiments. Ready in under an hour, this recipe is simple enough for beginners yet impressive enough to stun your guests.
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Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 0.25 cup Rice vinegar
- 3 tablespoons Sugar
- 1 teaspoon Salt
- 12 slices Fresh salmon or tuna
- 1 teaspoon Wasabi paste
- 2 tablespoons Pickled ginger
Directions
Step 1
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Step 2
Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, you can cook it on the stovetop by bringing it to a boil, then reducing the heat to low, covering, and simmering for 18-20 minutes.
Step 3
While the rice is cooking, in a small saucepan over low heat, mix together rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Allow it to cool to room temperature.
Step 4
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a spatula while fanning the rice to help it cool. Be careful not to mash the rice.
Step 5
Cover the seasoned rice with a damp towel and let it rest at room temperature until you are ready to assemble the sushi.
Step 6
Slice the fresh fish into thin pieces approximately 2 inches long by 1/2 inch wide. If your fish pieces are slightly different in size, it is okay as long as it's manageable to cover a small rice ball.
Step 7
Dampen your hands with water to prevent sticking and take about 2 tablespoons of rice to form an oval-shaped ball. Press lightly to compact it enough to hold together, but do not squash the rice.
Step 8
Dab a small amount of wasabi paste on each slice of fish. Place the fish, wasabi side down, onto the rice ball. Press gently to adhere the fish and rice together.
Step 9
Repeat with the remaining fish and rice.
Step 10
Arrange the nigiri sushi on a platter and serve with pickled ginger on the side. Finish the presentation according to personal preference but avoid using soy sauce to keep the recipe soy-free.
Nutrition Facts
| Serving size | (2103.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3072.7 |
| Total Fat 157.5g | 0% |
| Saturated Fat 37.5g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 660mg | 0% |
| Sodium 3545.6mg | 0% |
| Total Carbohydrate 133.2g | 0% |
| Dietary Fiber 2.3g | 0% |
| Total Sugars 38.4g | |
| Protein 272.4g | 0% |
| Vitamin D 6312IU | 0% |
| Calcium 207.7mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 4489.2mg | 0% |
Source of Calories