Soy-Free Classic Nigiri Sushi
Experience the delicate artistry of **Soy-Free Classic Nigiri Sushi**, a refined take on traditional Japanese cuisine crafted without soy-based ingredients. Perfect for sushi enthusiasts with dietary restrictions, this recipe highlights the natural flavors of fresh salmon or tuna paired with perfectly seasoned sushi rice. The rice, tender and lightly infused with a harmonious blend of rice vinegar, sugar, and salt, serves as the perfect base for thin slices of fish enhanced with a touch of wasabi. Without soy sauce, the spotlight remains on the vibrant, clean taste of the ingredients, complemented by the tangy, refreshing crunch of pickled ginger on the side. Easy to prepare in just 50 minutes, this elegant dish is ideal for a light meal or an impressive appetizer, allowing you to savor the essence of authentic nigiri sushi—minus the soy.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 0.25 cup Rice vinegar
- 3 tablespoons Sugar
- 1 teaspoon Salt
- 12 slices Fresh salmon or tuna
- 1 teaspoon Wasabi paste
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, you can cook it on the stovetop by bringing it to a boil, then reducing the heat to low, covering, and simmering for 18-20 minutes.
While the rice is cooking, in a small saucepan over low heat, mix together rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Allow it to cool to room temperature.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a spatula while fanning the rice to help it cool. Be careful not to mash the rice.
Cover the seasoned rice with a damp towel and let it rest at room temperature until you are ready to assemble the sushi.
Slice the fresh fish into thin pieces approximately 2 inches long by 1/2 inch wide. If your fish pieces are slightly different in size, it is okay as long as it's manageable to cover a small rice ball.
Dampen your hands with water to prevent sticking and take about 2 tablespoons of rice to form an oval-shaped ball. Press lightly to compact it enough to hold together, but do not squash the rice.
Dab a small amount of wasabi paste on each slice of fish. Place the fish, wasabi side down, onto the rice ball. Press gently to adhere the fish and rice together.
Repeat with the remaining fish and rice.
Arrange the nigiri sushi on a platter and serve with pickled ginger on the side. Finish the presentation according to personal preference but avoid using soy sauce to keep the recipe soy-free.
Nutrition Facts
Calories |
3073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 3546 mg | 154% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 38.4 g | ||
| Protein | 272.4 g | 545% | |
| Vitamin D | 157.8 mcg | 789% | |
| Calcium | 208 mg | 16% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4489 mg | 96% | |
*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.
