Soy-Free Nigiri Salmon

Discover the delicate simplicity of Soy-Free Nigiri Salmon, a refined sushi experience perfect for those seeking a clean, soy-free alternative to traditional nigiri. This recipe pairs perfectly seasoned sushi rice with fresh, buttery salmon slices draped elegantly over rice mounds, offering a subtle citrus twist with a light squeeze of fresh lemon. No soy sauce? No problem—this nigiri relies on the natural flavors of the premium ingredients, enhanced by an optional dab of wasabi for those craving a bit of heat. Wrapped with a touch of nori for added texture and served alongside pickled ginger for a refreshing contrast, this gluten- and soy-free nigiri is ready in under 40 minutes, making it an easy yet sophisticated option for sushi night at home. Perfect for seafood enthusiasts and sushi novices alike, this dish promises elegance in every bite.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 8 ounces Fresh salmon
• 1 sheet Nori (roasted seaweed) sheet
• 1 half Lemon
• 1 teaspoon Wasabi (optional)
• 2 tablespoons Pickled ginger (for serving)

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 1.25 cups of water in a saucepan. Let it soak for 30 minutes (optional).

Step 3

Bring the rice to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes.

Step 4

Remove from heat and let it sit covered for an additional 10 minutes.

Step 5

In a small saucepan, gently heat the rice vinegar, sugar, and salt, stirring until dissolved. Do not boil.

Step 6

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow to cool to room temperature.

Step 7

Using a very sharp knife, slice the salmon into thin pieces, about 1/4-inch thick, suitable for topping nigiri.

Step 8

Cut the nori seaweed into small, thin strips (about 1/2 inch wide and 2 inches long) to wrap around nigiri if desired.

Step 9

Squeeze the lemon over the salmon slices lightly for a hint of citrus flavor.

Step 10

With wet hands, shape the rice into small, oblong mounds, about 1-2 tablespoons each.

Step 11

Spread a small dab of wasabi (optional) on each rice mound if using.

Step 12

Place a slice of salmon over each rice mound, gently pressing down to stick but without compacting too much.

Step 13

If desired, wrap a strip of nori around the center of each piece of nigiri to secure the salmon in place.

Step 14

Serve immediately with pickled ginger on the side for a refreshing palate cleanser.

Nutrition Facts

Serving size	(817.8g)

Amount per serving	% Daily Value*
Calories	853.1

Total Fat 30.4g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 124.7mg	0%
Sodium 1753.3mg	0%
Total Carbohydrate 83.3g	0%
Dietary Fiber 2.8g	0%
Total Sugars 15.0g
Protein 52.3g	0%

Vitamin D 1292.7IU	0%
Calcium 74.1mg	0%
Iron 3.5mg	0%
Potassium 1030.6mg	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: 33.5%

Protein: 25.6%

Carbs: 40.8%