Gluten-Free Nigiri Salmon
Indulge in the purity and elegance of Gluten-Free Nigiri Salmon, a refined sushi recipe that is ideal for those with dietary restrictions yet crave authentic Japanese flavors. This recipe features buttery slices of sushi-grade salmon paired with perfectly seasoned sushi rice, delicately molded by hand for the classic nigiri presentation. A touch of fiery wasabi ushers in bold contrast, while gluten-free soy sauce ensures every dip is packed with savory umami without compromising dietary needs. Serve with pickled ginger for a palate-cleansing complement to the rich flavors. With a preparation time of just 30 minutes, this delightful gluten-free Japanese delicacy is sure to impress at any gathering or quiet evening meal. Perfect for sushi lovers seeking a gluten-free option without sacrificing authenticity!
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Recipe Information
Ingredients
- 200 grams Sushi-grade salmon
- 2 tablespoons Gluten-free soy sauce
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1 teaspoon Wasabi paste
- 50 grams Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat, then reduce the heat to low and cover with a lid. Cook for about 15 minutes, or until the water is absorbed and the rice is tender.
While the rice is cooking, combine rice vinegar, sugar, and salt in a small saucepan. Heat gently over low heat until the sugar and salt dissolve. Do not bring it to a boil.
Once the rice is cooked, remove it from the heat and let it sit, covered, for 10 minutes.
Transfer the rice to a large bowl and gently mix in the vinegar mixture using a wooden spatula or spoon. Use a slicing motion to prevent smashing the rice. Allow the seasoned rice to cool to room temperature.
Slice the sushi-grade salmon into thin pieces, about 0.5cm thick and 4-5cm long, ensuring there are no bones and the skin is removed.
Wet your hands with water to prevent the rice from sticking. Take a small amount of rice, about 20 grams, and shape it into an oblong mound, approximately 2 inches long.
Apply a small dab of wasabi paste on the underside of each salmon slice.
Place a slice of salmon on top of the rice mound, wasabi side down, and press gently so it adheres.
Repeat the shaping and topping process with the remaining rice and salmon.
Serve the nigiri sushi on a platter with a dish of gluten-free soy sauce for dipping, garnished with pickled ginger on the side.
Nutrition Facts
Calories |
797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 3788 mg | 165% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 13.3 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 909 mg | 19% | |
*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.
