Soy-Free Salmon Nigiri

Delight in the simple elegance of Soy-Free Salmon Nigiri, a fresh and flavorful twist on traditional sushi. This recipe swaps soy sauce for a zesty drizzle of lemon juice, allowing the natural richness of the salmon to shine. Made with perfectly seasoned sushi rice infused with a delicate blend of rice vinegar, sugar, and salt, each bite is a harmonious balance of tangy and savory flavors. Topped with a touch of wasabi for a gentle kick and optionally wrapped in a nori strip for added texture, this beautiful homemade nigiri is as visually stunning as it is delicious. Quick to assemble and completely soy-free, it’s perfect for those seeking an allergen-friendly, restaurant-quality dish to enjoy at home.

Nutriscore Rating: 75/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.5 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 8 slices Fresh salmon fillet
• 1 teaspoon Wasabi paste
• 1 teaspoon Lemon juice
• 1 Nori sheets
• 2 tablespoons Pickled ginger
• 0 as needed Water (for forming the rice balls)

Directions

Step 1

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

Step 2

In a medium saucepan, combine the rinsed sushi rice with 1.5 cups of water. Cover the pan and bring it to a boil.

Step 3

Once boiling, reduce the heat to low and simmer for 15 minutes, keeping the pan covered.

Step 4

Remove the pan from the heat and let the rice stand with the lid on for an additional 10 minutes.

Step 5

In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves completely. Remove from heat.

Step 6

Transfer the cooked sushi rice to a large bowl and gently fold in the seasoned vinegar mixture until the rice is well coated.

Step 7

Let the seasoned rice cool to room temperature, covering it with a damp cloth to avoid drying out.

Step 8

While the rice is cooling, slice the salmon fillet into 8 thin slices, about 2-3 inches long and wide enough to cover a rice ball. Drizzle with lemon juice to accentuate the flavor.

Step 9

Cut the nori sheet into thin strips, about 1/2 inch wide, to wrap around the nigiri if desired.

Step 10

Wet your hands with water to prevent sticking, then take a small amount of sushi rice and form it into a compact oval ball, approximately 2 inches long.

Step 11

Spread a small dab of wasabi onto the center of each rice ball.

Step 12

Gently press a slice of salmon onto each rice ball with wasabi, allowing it to conform to the shape of the rice.

Step 13

Optionally, wrap a strip of nori around the middle of the nigiri to secure the salmon in place.

Step 14

Repeat the process until all pieces are assembled.

Step 15

Serve the Salmon Nigiri with pickled ginger on the side as a palate cleanser.

Nutrition Facts

Serving size	(2110.2g)

Amount per serving	% Daily Value*
Calories	2603.2

Total Fat 101.3g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 752.0mg	0%
Sodium 2363.4mg	0%
Total Carbohydrate 78.9g	0%
Dietary Fiber 2.4g	0%
Total Sugars 13.4g
Protein 319.8g	0%

Vitamin D 4560.0IU	0%
Calcium 218.2mg	0%
Iron 8.6mg	0%
Potassium 6390.6mg	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: 36.4%

Protein: 51.0%

Carbs: 12.6%