Soy-Free Tuna Nigiri

Elevate your sushi game with this elegant Soy-Free Tuna Nigiri recipe, a refined take on a classic Japanese delicacy that caters to those avoiding soy while delivering authentic flavor. Savor the melt-in-your-mouth tenderness of sushi-grade tuna, delicately seasoned with a hint of lemon juice and sea salt flakes, perfectly paired with fluffy, vinegared sushi rice. This recipe is meticulously crafted to highlight fresh, high-quality ingredients, offering an allergen-friendly twist with coconut aminos as a soy-free dipping sauce option. With just 40 minutes from start to finish, this stylish dish is perfect for an intimate dinner or a show-stopping appetizer platter. Serve it with optional wasabi for an added kick, and watch your guests marvel at your sushi-making prowess!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 200 g Sushi-grade tuna
• 1 cup Sushi rice
• 1.25 cups Water
• 3 tbsp Rice vinegar
• 1.5 tbsp Sugar
• 1 tsp Salt
• 1 tsp Wasabi paste (optional)
• 1 tsp Lemon juice
• 0.5 tsp Sea salt flakes
• 2 tbsp Coconut aminos (soy-free dipping sauce, optional)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch to ensure perfectly sticky rice.

Step 2

Combine the rinsed rice and water in a rice cooker or a pot with a tight-fitting lid. Cook according to the rice cooker instructions or bring the pot to a boil, reduce to a simmer, and cook for 15 minutes. Turn off the heat and allow the rice to rest for 10 minutes.

Step 3

While the rice is cooking, prepare the seasoning by combining the rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar dissolves, then remove from heat.

Step 4

Spread the cooked rice into a shallow dish to cool. Gradually drizzle the vinegar mixture over the rice, folding the rice gently with a spatula to evenly distribute the seasoning. Allow the seasoned rice to cool to room temperature.

Step 5

Slice the sushi-grade tuna into thin, even slices measuring approximately 2-3 inches long and 1 inch wide. Sprinkle the slices lightly with lemon juice and sea salt flakes for added flavor.

Step 6

Wet your hands with a small bowl of water to prevent the rice from sticking. Take about 2 tablespoons of sushi rice in your hand and gently shape it into a small oval.

Step 7

Place a small amount of wasabi (optional) on one side of a tuna slice, if desired, and press the tuna onto the shaped ball of rice with your fingers. Repeat with the remaining rice and tuna slices.

Step 8

Arrange the completed nigiri pieces on a serving plate. Serve immediately with coconut aminos as an optional soy-free dipping sauce.

Nutrition Facts

Serving size	(802.1g)

Amount per serving	% Daily Value*
Calories	624.9

Total Fat 2.1g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 78mg	0%
Sodium 4026.0mg	0%
Total Carbohydrate 87.2g	0%
Dietary Fiber 1.0g	0%
Total Sugars 25.1g
Protein 54.4g	0%

Vitamin D 136IU	0%
Calcium 35.3mg	0%
Iron 2.7mg	0%
Potassium 972.2mg	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: 3.2%

Protein: 37.2%

Carbs: 59.6%