Soy-Free Nigiri Tuna

Elevate your sushi-making game with this tantalizing Soy-Free Nigiri Tuna recipe, a fresh and flavorful alternative for sushi lovers seeking soy-free dining options. Featuring delicate slices of sushi-grade tuna brushed with a citrusy olive oil and lemon juice glaze, this dish balances simplicity and sophistication. The perfectly seasoned sushi rice, made with a gentle infusion of rice vinegar, sugar, and salt, creates a subtly tangy base for each piece of nigiri. A hint of wasabi paste adds a signature kick, while optional nori strips provide a decorative touch and a touch of umami. Quick to prepare in just 40 minutes and ideal for serving four, this soy-free nigiri is perfect for an elegant appetizer platter or a light, refreshing main course. Pair it with pickled ginger for a full-flavored sushi experience without the soy sauce!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams sushi-grade tuna
• 1 cup sushi rice
• 3 tablespoons rice vinegar
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 teaspoons wasabi paste
• 2 tablespoons lemon juice
• 2 sheets nori sheets

Directions

Step 1

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

Step 2

Cook the rice according to the package instructions or use a rice cooker for best results.

Step 3

While the rice is cooking, mix rice vinegar, sugar, and salt in a small saucepan over low heat until sugar is dissolved. Do not let it boil.

Step 4

Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture while the rice is still warm. Use a wooden spoon or spatula to avoid mashing the rice.

Step 5

Let the seasoned rice cool to room temperature, covering it with a damp cloth to retain moisture.

Step 6

Slice the sushi-grade tuna into thin, even slices, about 5mm in thickness and 4cm in length, to fit neatly over the rice.

Step 7

In a small bowl, whisk together olive oil and lemon juice. Lightly brush each tuna slice with the mixture to enhance flavor and add a subtle shine.

Step 8

Using slightly damp hands, shape about 15 grams of rice into an oval or cylindrical shape. Gently squeeze to form a compact base for the nigiri.

Step 9

Apply a small dab of wasabi paste on top of each rice ball, then gently press a slice of tuna over the wasabi to adhere.

Step 10

If desired, cut thin strips of nori using scissors and place them on top of each nigiri to create a decorative garnish and a touch of umami flavor.

Step 11

Serve immediately, pairing with a side of pickled ginger and additional wasabi to taste.

Nutrition Facts

Serving size	(508.8g)

Amount per serving	% Daily Value*
Calories	710.4

Total Fat 17.0g	0%
Saturated Fat 2.9g	0%
Polyunsaturated Fat 2.0g
Cholesterol 78mg	0%
Sodium 2869.0mg	0%
Total Carbohydrate 78.4g	0%
Dietary Fiber 2.6g	0%
Total Sugars 10.5g
Protein 55.6g	0%

Vitamin D 136IU	0%
Calcium 31.2mg	0%
Iron 3.2mg	0%
Potassium 1107.3mg	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: 22.2%

Protein: 32.3%

Carbs: 45.5%