Gluten-Free Salmon Nigiri
Elevate your sushi-making skills with this Gluten-Free Salmon Nigiri recipe, a delicious and health-conscious twist on a Japanese classic. Perfectly sticky sushi rice is seasoned with a tangy blend of rice vinegar, sugar, and salt, then topped with silky, fresh slices of sashimi-grade salmon. The gluten-free adaptation ensures that this elegant dish remains inclusive for those with dietary restrictions, especially when served with gluten-free soy sauce or tamari. Ready in under an hour, this recipe balances simplicity and sophistication, making it an ideal choice for dinner parties or when craving homemade sushi. Serve with wasabi and pickled ginger for authentic flavor, and enjoy a restaurant-worthy experience right in your own kitchen!
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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 Fresh salmon (sashimi-grade)
- optional (for serving) Gluten-free soy sauce or tamari
- as needed Wasabi
- for serving Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear, draining thoroughly to remove excess starch.
Combine 1 cup of rinsed sushi rice with 1.25 cups of water in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover the saucepan, and cook for 18-20 minutes until the rice is tender and the water is absorbed.
Once cooked, remove the rice from heat and let it sit, covered, for 10 minutes to steam and become fluffy.
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves completely.
Transfer the hot rice to a wide bowl. Gradually fold the vinegar mixture into the rice, gently cutting through the rice and fanning it to cool to room temperature. The rice should become sticky and glossy.
While the rice is cooling, slice the sashimi-grade salmon into thin, even slices about 2 inches long and 1/2 inch wide for nigiri topping.
Wet your hands with water and form approximately 1 tablespoon of sushi rice into an oval ball shape using gentle pressure.
Place a slice of salmon over the rice ball and press gently to adhere. Repeat with the remaining rice and salmon slices.
Optionally, dab a small amount of wasabi between the rice and salmon if desired.
Serve the salmon nigiri with gluten-free soy sauce or tamari on the side for dipping, along with pickled ginger.
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 2276 mg | 99% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 13.1 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 978 mg | 21% | |
*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.
