Nut-Free Nigiri Salmon
Discover the art of sushi-making at home with our Nut-Free Nigiri Salmon recipe—a beautifully simple dish that’s bursting with fresh, clean flavors. Perfect for homemade sushi enthusiasts, this recipe guides you step-by-step through crafting delicate mounds of lightly seasoned sushi rice topped with buttery slices of fresh salmon. Completely nut-free, it’s ideal for those with allergies or dietary restrictions, ensuring everyone can enjoy this classic Japanese delicacy. With just a handful of ingredients like sushi rice, rice vinegar, and salmon, and minimal prep time, you can create an elegant and flavorful meal in under an hour. Serve your nigiri with soy sauce, wasabi, and pickled ginger to elevate every bite into an authentic Japanese experience!
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Recipe Information
Ingredients
- 300 grams Fresh salmon fillet, skinless
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- Soy sauce (for serving)
- Wasabi (optional, for serving)
- Pickled ginger (for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Place the rinsed rice into a medium saucepan and add 1.25 cups of water.
Bring the rice to a boil, then reduce the heat to the lowest setting, cover, and cook for 18-20 minutes, or until the rice is tender and all the water is absorbed.
Remove the rice from the heat and let it sit, covered, for 10 minutes to steam.
While the rice is resting, mix the rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spatula. Be careful not to mash the rice.
Allow the seasoned rice to cool to room temperature, covering it with a clean cloth to prevent it from drying out.
Slice the fresh salmon fillet into thin, even slices approximately 1/4 inch thick and 2 inches long, suitable for placing over rice.
With damp hands, form small, oval-shaped mounds of rice, roughly the size of two small bites, about 1 tablespoon of rice each.
Gently place a slice of salmon over each rice mound, pressing lightly to adhere.
Repeat the rice shaping and salmon placing with the remaining rice and fish.
Arrange the formed nigiri on a platter and serve with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 3808 mg | 166% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 14.1 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 39.5 mcg | 197% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1294 mg | 28% | |
*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.
