Soy-Free Aburi Salmon Sushi
Indulge in the delightful flavors of Soy-Free Aburi Salmon Sushi, a refined twist on traditional Japanese-inspired cuisine perfect for soy-sensitive diets. This sushi recipe combines tender sushi rice delicately seasoned with a homemade rice vinegar blend, topped with fresh salmon slices seared to perfection using a kitchen blowtorch for a signature flame-kissed texture. A tangy honey-lime glaze adds a vibrant layer of flavor, complemented by a sprinkle of Himalayan pink salt and finely chopped green onions. Encased with crisp nori strips for a picturesque finish, this soy-free variation ensures bold flavors and elegance without sacrificing authenticity. Ready in just an hour, it’s an impressive appetizer or main course for sushi enthusiasts looking for a healthier, allergen-friendly option.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 0.5 pound Fresh salmon fillet
- 1 tablespoon Honey
- 1 tablespoon Lime juice
- 1 pinch Himalayan pink salt
- 1 tablespoon Finely chopped green onions
- 2 sheets Nori sheets
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice with 2.5 cups of water in a rice cooker or saucepan. Cook according to the rice cooker instructions or bring to a boil in the saucepan, then reduce heat, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt dissolve completely. Allow the mixture to cool to room temperature.
Once the rice is cooked, transfer it to a large wooden or plastic bowl. Gradually add the vinegar mixture to the rice by gently folding it in with a spatula. Let the rice cool to room temperature.
Slice the fresh salmon fillet into thin strips, about 1/4-inch thick, ensuring each slice is long enough to cover the sushi rice balls. Set aside in the refrigerator until ready to use.
Prepare a soy-free glaze by mixing the honey, lime juice, and Himalayan pink salt in a small bowl. Set aside.
Once the rice has cooled, wet your hands with clean cold water and shape about 2 tablespoons of sushi rice into small oblong balls, approximately 1.5 inches long. Repeat until all the rice is used.
Lay a slice of salmon over each rice ball.
Using a kitchen blowtorch, lightly sear the top of each salmon slice until just slightly caramelized. Be careful not to overdo it, as you want the salmon to be mostly raw underneath.
Brush the seared salmon lightly with the honey-lime glaze and sprinkle with finely chopped green onions.
Cut the nori sheets into thin strips and wrap each sushi piece around the center to hold it together for a beautiful presentation.
Serve immediately with additional lime slices or wasabi if desired.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 2709 mg | 118% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 42.9 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 21.0 mcg | 105% | |
| Calcium | 97 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1454 mg | 31% | |
*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.
