Gluten-Free Nigiri Tuna
Delight your taste buds with this elegant Gluten-Free Nigiri Tuna recipe, a fresh and flavorful spin on traditional Japanese sushi. Perfectly seasoned sushi rice, subtly enhanced with a blend of rice vinegar, sugar, and salt, serves as a delicate base for thin slices of premium fresh tuna, complemented by a touch of fiery wasabi. This quick-to-make recipe celebrates authentic sushi craftsmanship while remaining entirely gluten-free, thanks to a gluten-free soy sauce accompaniment. Whether adorned with a strip of nori or paired with crisp pickled ginger, this dish is a stunning addition to any sushi night. Ready in under an hour, it’s the ideal choice for seafood enthusiasts seeking a healthy, allergy-friendly treat.
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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
- 200 grams Fresh tuna
- 0.25 cup Gluten-free soy sauce
- 1 teaspoon Wasabi paste
- 1 sheet Nori (seaweed sheet)
- 50 grams Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions or until rice is tender.
In a small saucepan over low heat, dissolve the sugar and salt in the rice vinegar. Do not boil. Once dissolved, remove from heat and let it cool slightly.
When the rice is cooked, transfer it to a wooden or plastic large bowl. Gradually add the vinegar mixture, gently folding it into the rice with a wooden paddle. Be careful not to break the rice grains.
Cover the rice with a damp towel and let it rest at room temperature until it has cooled to handle but is still slightly warm.
Slice the fresh tuna into thin, bite-sized pieces, approximately 2 inches in length, for the nigiri.
Cut the nori sheet into thin strips, approximately 1/2 inch wide, for securing nigiri, if desired.
Dampen your hands with water to prevent sticking, take about 1 tablespoon of sushi rice, and form it into an oval mound, approximately the size of the tuna slice.
Apply a small amount of wasabi paste to one side of the tuna slice.
Place the wasabi-coated side of the tuna slice onto the rice mound, gently pressing to secure it. If desired, wrap a strip of nori around the center of the nigiri to hold the tuna in place.
Repeat this process until all the rice and tuna are used.
Serve the gluten-free nigiri tuna with a side of gluten-free soy sauce and pickled ginger for garnish.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 5549 mg | 241% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 13.3 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 90 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1364 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.
