Gluten-Free Sushi Nigiri
Discover the art of crafting elegant and delicious Gluten-Free Sushi Nigiri in the comfort of your own kitchen! This easy-to-follow recipe pairs perfectly seasoned sushi rice with fresh, sushi-grade fish like salmon or tuna, creating the perfect bite-sized delicacies. Enhanced with a tangy rice vinegar mixture and served with gluten-free soy sauce and optional wasabi, these homemade nigiri are both flavorful and diet-friendly. With a total prep and cook time of just 40 minutes, this is the ideal recipe for sushi lovers seeking a gluten-free alternative that doesn’t skimp on taste or authenticity. Perfect for dinner parties, date nights, or simply indulging your sushi craving at home!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 8 slices Fresh sushi-grade fish (e.g., salmon, tuna)
- 2 tablespoons Gluten-free soy sauce
- 0.5 teaspoons Wasabi (optional)
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice with the water in a rice cooker. Cook according to the rice cooker instructions. If using a stovetop, bring the water and rice to a boil, reduce the heat to low, cover, and cook for 18–20 minutes until the water is absorbed.
Once the rice is cooked, transfer it to a large bowl and let it cool slightly.
In a small saucepan over low heat, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve completely. Do not boil.
Drizzle the seasoned vinegar mixture over the cooked rice. Using a wooden spoon or rice paddle, gently fold the mixture into the rice, being careful not to mash it. Let the rice cool to room temperature.
Slice your sushi-grade fish into rectangular pieces, approximately 2x1 inches and about 1/4 inch thick. Ensure the slices are uniform for even presentation.
Wet your hands with cold water to prevent sticking and grab a small amount of sushi rice (about the size of a ping pong ball). Gently shape it into an oval or rectangular mound, pressing lightly to hold its shape.
Place a small dab of wasabi on the underside of a slice of fish (optional) and lay it on top of the rice, pressing gently so it adheres.
Repeat the process with the remaining rice and fish slices to form additional nigiri.
Serve immediately with gluten-free soy sauce for dipping and enjoy!
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 3231 mg | 140% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 12.8 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 27.0 mcg | 135% | |
| Calcium | 51 mg | 4% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1010 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.
