Dairy-Free Nigiri Tuna
Dive into the artistry of Japanese cuisine with our Dairy-Free Nigiri Tuna recipe, a perfect fusion of simplicity and elegance. Featuring melt-in-your-mouth sushi-grade tuna delicately paired with fluffy seasoned sushi rice, this dish delivers an authentic nigiri experience without the use of dairy. Crafted with a quick homemade rice vinegar mixture, the rice sports a lightly tangy flavor that perfectly complements the tender tuna slices. Whether you choose to add a touch of wasabi for a bold kick or keep it minimalistic, this recipe is designed to delight your taste buds while remaining budget-friendly and approachable. Ready in under an hour, it’s a beautiful addition to any sushi night and comes complete with servings of pickled ginger and soy sauce for that perfect balance of umami and zest. Whether you're a sushi enthusiast or simply looking for a dairy-free recipe packed with elegance and flavor, this nigiri tuna is sure to impress.
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Recipe Information
Ingredients
- 200 grams sushi-grade tuna
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 2 tablespoons soy sauce
- 1 teaspoon, optional wasabi paste
- 50 grams, for serving pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. This will remove excess starch and help the rice become sticky when cooked.
Place the rinsed rice and 1.25 cups of water in a rice cooker or a medium saucepan. If using a saucepan, bring the water to a boil, then cover with a lid and reduce the heat to low. Cook for about 15 minutes, or until the water is absorbed and the rice is tender. Let it stand for 10 minutes with the lid on.
While the rice is resting, heat the rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt dissolve completely. Remove from heat and let it cool slightly.
Transfer the cooked rice to a wide bowl. Gradually fold the vinegar mixture into the rice using a wooden spatula or a rice paddle. Be gentle to avoid smashing the grains and allow the rice to cool to room temperature.
Slice the sushi-grade tuna against the grain into thin slices, about a quarter-inch thick and three inches long. Ensure the slices are uniform for a visually appealing nigiri.
With wet hands (to prevent sticking), form small oblong mounds of sushi rice, about 15-20 grams each.
Optional: Dab a small amount of wasabi paste on each rice mound. This step can be adjusted according to personal preference.
Place a slice of tuna on top of each rice mound, gently pressing the edges to make sure the fish sticks to the rice.
Serve immediately with soy sauce and pickled ginger on the side.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 4884 mg | 212% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 13.4 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 230 mg | 18% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1169 mg | 25% | |
*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.
