Soy-Free Sushi Nigiri

Delight in the simplicity and elegance of Soy-Free Sushi Nigiri, a delicious twist on the classic Japanese dish made entirely without soy. Perfect for sushi lovers with dietary restrictions, this recipe features tender sushi rice seasoned with a sweet and tangy rice vinegar blend, topped with fresh slices of fish or vibrant vegetarian alternatives like creamy avocado or juicy mango. Coconut aminos serve as a savory, soy-free dipping sauce, while optional nori strips add a touch of traditional flair. Ready in under an hour and beautifully customizable, this recipe is ideal for dinner parties, date nights, or a creative at-home sushi experience. Pair with pickled ginger and a dab of wasabi for a truly authentic touch!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 8 pieces Fresh fish slices (e.g., salmon, tuna) or vegetarian options (e.g., avocado, mango)
• 0 to taste Wasabi (optional)
• 2 tablespoons Pickled ginger
• 2 tablespoons Coconut aminos (soy-free alternative to soy sauce)
• 0 to garnish Nori (seaweed sheets), cut into thin strips (optional)

Directions

Step 1

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

Step 2

Add the rinsed sushi rice and 1.25 cups of water to a rice cooker and cook according to the manufacturer's instructions. Alternatively, cook the rice in a saucepan by bringing it to a boil, then reducing the heat to low, covering, and simmering for 18-20 minutes.

Step 3

While the rice cooks, prepare the seasoning. In a small saucepan, gently heat the rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve completely. Remove from heat and let it cool.

Step 4

Once the rice is cooked, transfer it to a wide, flat dish (like a large bowl or baking dish) and gently fold in the vinegar mixture. Use a cutting motion with a spatula to avoid mashing the rice. Allow the rice to cool to room temperature by covering it with a damp cloth or plastic wrap.

Step 5

Prepare your fish or vegetarian toppings by cutting them into thin slices (approximately 3 inches long and 1 inch wide). Ensure they are uniform for even presentation.

Step 6

To assemble, wet your hands with water to prevent sticking. Scoop a small amount (about 1-2 tablespoons) of seasoned sushi rice and shape it into a compact oval or rectangle.

Step 7

Place a slice of fish or a piece of vegetarian topping over the rice and press gently to adhere. If desired, use a thin strip of nori to secure the topping to the rice by wrapping it around the middle.

Step 8

Repeat until all rice and toppings are assembled.

Step 9

Serve the soy-free sushi nigiri with coconut aminos for dipping, pickled ginger, and a small dab of wasabi if desired.

Nutrition Facts

Serving size	(1403.4g)

Amount per serving	% Daily Value*
Calories	2060.5

Total Fat 104.8g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 440mg	0%
Sodium 2654.7mg	0%
Total Carbohydrate 85.6g	0%
Dietary Fiber 2.8g	0%
Total Sugars 19.1g
Protein 166.7g	0%

Vitamin D 4208IU	0%
Calcium 139.1mg	0%
Iron 5.6mg	0%
Potassium 3069.7mg	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: 48.3%

Protein: 34.2%

Carbs: 17.5%