Dairy-Free Nigiri Salmon
Discover the simplicity and elegance of Dairy-Free Nigiri Salmon, a gluten-free sushi recipe that’s perfect for home chefs seeking fresh, flavorful bites. This Japanese-inspired dish features seasoned sushi rice topped with succulent slices of salmon, creating a beautifully balanced combination of textures. The rice is infused with a delicate blend of rice vinegar, sugar, and salt, while the salmon is paired with a zesty soy sauce and wasabi mixture for a subtle kick. Prep-friendly and dairy-free, this recipe is ideal for a quick yet impressive appetizer or light main course. Customize with optional nori strips for additional flair, and serve alongside your favorite dipping sauces to bring an authentic sushi experience to your table. Perfectly crafted for sushi lovers seeking a wholesome and allergen-conscious meal!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 8 ounces Salmon fillet
- 2 tablespoons Soy sauce (gluten-free if needed)
- 1 teaspoon Wasabi
- 1 sheet Nori Sheets (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch and achieve the desired texture.
Add the rinsed rice and 1.25 cups of water to a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 10 minutes.
After cooking, let the rice rest, covered, for an additional 10 minutes off the heat.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a rice paddle or spatula. Be careful not to mash the rice. Allow it to cool to room temperature.
While the rice is cooling, prepare the salmon by slicing the fillet into thin pieces, about 1/4 inch thick and 2 inches long, using a sharp knife.
In a small bowl, mix the soy sauce and wasabi until combined.
With wet hands to prevent sticking, take about 2 tablespoons of the seasoned rice and shape it into an oval mound using your palms.
Place a slice of salmon over the rice, pressing it down gently to ensure it adheres.
Optionally, slice nori sheets into thin strips and wrap them around the middle of each piece for added flavor and presentation.
Repeat with the remaining rice and salmon slices.
Arrange the nigiri on a serving plate. Serve with the soy sauce and wasabi mixture on the side for dipping.
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 3888 mg | 169% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 13.1 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 31.1 mcg | 155% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1378 mg | 29% | |
*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.
