Nut-Free Salmon Nigiri
Experience the simple elegance of homemade sushi with this Nut-Free Salmon Nigiri recipe, perfect for seafood lovers seeking a fresh and flavorful dining experience. This dish features tender sushi-grade salmon delicately perched atop perfectly seasoned, sticky sushi rice. With no nuts involved, it's a safe choice for those with allergies while still delivering an authentic taste of Japanese cuisine. Crafted in under an hour, this recipe combines easy techniques, such as curing rice with a tangy vinegar mixture and shaping it into traditional oblong bites, to achieve restaurant-quality results at home. Pair these salmon nigiri with soy sauce, wasabi, and pickled ginger for a harmonious blend of savory, spicy, and sweet flavors, making it an ideal appetizer or light meal. Whether you're hosting a sushi night or treating yourself, this nut-free recipe will elevate your culinary repertoire effortlessly!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1.5 teaspoons Sugar
- 0.5 teaspoon Salt
- 8 slices Fresh salmon fillet (sushi-grade)
- 2 tablespoons Soy sauce
- 0.5 teaspoon Wasabi paste
- 4 pieces Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and the water in a medium saucepan. Bring to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan, and let simmer for 15 minutes or until the water is absorbed and the rice is tender.
Remove the saucepan from the heat and let it stand, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl, gently folding the vinegar mixture into the rice using a wooden spoon. Allow the rice to cool to room temperature.
While the rice cools, prepare the salmon. Slice the sushi-grade salmon fillet into thin, uniform pieces, approximately 1/4 inch thick, using a sharp knife.
Lightly wet your hands with water to prevent sticking. Take a small amount of rice (about 2 tablespoons) and form it into an oblong shape, about 2 inches long and 1 inch wide.
Place a tiny bit of wasabi on top of each rice ball.
Lay a slice of salmon over each rice ball, pressing gently to adhere.
Repeat the process with the remaining rice and salmon slices.
Serve the salmon nigiri with soy sauce for dipping, and garnish with pickled ginger on the side.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 2761 mg | 120% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 6.8 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 31.6 mcg | 158% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1071 mg | 23% | |
*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.
