Soy-Free White Fish Nigiri

Elevate your sushi game with this delicate and refreshing Soy-Free White Fish Nigiri recipe, a perfect option for those seeking a soy-free twist on traditional Japanese cuisine. Featuring tender, sashimi-grade white fish like sea bass or flounder, lightly brushed with lemon juice for a bright, citrusy note, this dish highlights the purity of fresh ingredients. The sushi rice is expertly seasoned with a blend of rice vinegar, sugar, and salt, creating the ideal balance of tangy and sweet in every bite. Instead of soy sauce, this recipe pairs perfectly with a light and flavorful coconut aminos dipping sauce, ensuring a gluten-free and soy-free experience. From the art of molding sushi rice to the simplicity of assembling delicate nigiri, this recipe is both a joy to make and a feast for the senses, perfect for an elegant dinner party or a sushi night at home.

Nutriscore Rating: 71/100

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
• 6 ounces White fish fillet (e.g., sea bass or flounder), sashimi-grade
• 1 teaspoon Lemon juice
• 0.5 teaspoons Fresh wasabi (optional)
• 2 tablespoons Coconut aminos (soy-free soy sauce alternative)
• 1 teaspoon Water (for diluting coconut aminos)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures fluffy rice.

Step 2

Combine the rice and the measured water in a rice cooker or pot. Cook the rice according to the rice cooker’s instructions, or bring to a boil on the stove, reduce heat to low, cover, and simmer for 18-20 minutes until the water is fully absorbed.

Step 3

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

Step 4

Once the rice is cooked, transfer it to a large baking dish or bowl. Gently fold in the sushi rice seasoning with a wooden or silicone spatula, taking care not to mash the grains. Allow the seasoned rice to cool to room temperature, covering with a damp towel to maintain moisture.

Step 5

Slice the sashimi-grade white fish into thin, even pieces approximately 2 inches long and 1 inch wide. Lightly brush the fish slices with lemon juice to enhance their fresh flavor.

Step 6

To assemble the nigiri, dampen your hands with water to prevent sticking, then take about 1-1.5 tablespoons of sushi rice and gently mold it into a compact oval shape using your fingers.

Step 7

Place a thin layer of fresh wasabi on the underside of a fish slice (optional), then press the fish gently onto the rice ball. Repeat until all fish and rice are used.

Step 8

To prepare the soy-free dipping sauce, dilute the coconut aminos with a teaspoon of water in a small bowl. Serve this alongside the nigiri for dipping.

Step 9

Plate the completed nigiri on a serving platter, garnished as desired (e.g., with thin slices of pickled ginger or microgreens). Enjoy immediately for the freshest flavor.

Nutrition Facts

Serving size	(748.0g)

Amount per serving	% Daily Value*
Calories	549.0

Total Fat 4.9g	0%
Saturated Fat 1.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 85.0mg	0%
Sodium 1839.3mg	0%
Total Carbohydrate 80.8g	0%
Dietary Fiber 1.1g	0%
Total Sugars 18.8g
Protein 39.6g	0%

Vitamin D 340.2IU	0%
Calcium 44.7mg	0%
Iron 1.7mg	0%
Potassium 602.8mg	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: 8.4%

Protein: 30.1%

Carbs: 61.5%