Soy-Free Yellowtail Nigiri

Elevate your sushi-making game with this exquisite Soy-Free Yellowtail Nigiri recipe, a delicate twist on the traditional Japanese favorite. Perfectly seasoned sushi rice serves as the base for succulent slices of sushi-grade yellowtail (hamachi), enhanced by a dab of wasabi for a gentle kick. A refreshing citrus dipping sauce made from yuzu juice and mirin replaces soy sauce, making this recipe ideal for those seeking soy-free alternatives without sacrificing that umami-packed flavor. With its simple yet refined preparation process and optional nori wrap for added texture, this recipe is perfect for sushi aficionados or dinner party hosts looking to impress. Ready in just 40 minutes, this elegant dish showcases freshness and creativity in every bite.

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Sushi-grade yellowtail (hamachi)
• 1 cup Sushi rice
• 1.25 cups Water
• 3 tablespoons Rice vinegar
• 1.5 tablespoons Sugar
• 0.5 teaspoon Salt
• 1 tablespoon Yuzu juice (or lemon juice as a substitute)
• 1 teaspoon Mirin (sweet rice wine)
• 0.5 teaspoon Wasabi paste
• 1 sheet Nori (seaweed sheet, optional)

Directions

Step 1

Wash the sushi rice in cold water until the water runs clear to remove excess starch.

Step 2

Combine the sushi rice and water in a rice cooker or pot, and cook according to the rice cooker’s instructions or simmer on low heat for about 15 minutes if using a pot.

Step 3

While the rice cooks, prepare the rice seasoning by mixing rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar dissolves, then set aside to cool.

Step 4

Once the rice is cooked, transfer it to a wide, shallow dish and gently fold in the rice seasoning to coat the grains evenly. Allow the rice to cool to room temperature before handling.

Step 5

Using a sharp knife, slice the sushi-grade yellowtail into thin pieces approximately 2.5 inches long and 1 inch wide. Keep the slices chilled until ready to assemble.

Step 6

In a small bowl, combine yuzu juice and mirin to create a light, citrus-based dipping sauce.

Step 7

Moisten your hands slightly with water to prevent sticking, then take about 1 tablespoon of seasoned sushi rice and shape it into a compact, oval-shaped ball.

Step 8

Apply a small dab of wasabi paste to the underside of a yellowtail slice, then press it gently onto the top of the rice ball. Repeat this process with the remaining rice and yellowtail slices.

Step 9

Optional: Cut the nori sheet into thin strips and use them to secure the fish to the rice if desired, wrapping the nori strip around the middle of each piece of nigiri.

Step 10

Serve the yellowtail nigiri immediately, accompanied by the citrus dipping sauce instead of soy sauce, and enjoy!

Nutrition Facts

Serving size	(782.3g)

Amount per serving	% Daily Value*
Calories	684.9

Total Fat 11.0g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 110mg	0%
Sodium 1390.2mg	0%
Total Carbohydrate 85.5g	0%
Dietary Fiber 1.5g	0%
Total Sugars 21.8g
Protein 52.5g	0%

Vitamin D 0IU	0%
Calcium 63.2mg	0%
Iron 2.2mg	0%
Potassium 1015.3mg	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: 15.2%

Protein: 32.3%

Carbs: 52.5%