Soy-Free Nigiri Salmon
Elevate your sushi game with this simple and elegant recipe for Soy-Free Nigiri Salmon, perfect for those seeking a light, gluten-free twist on traditional Japanese cuisine. This recipe highlights tender, thinly-sliced fresh salmon laid atop perfectly seasoned sushi rice, made with a delicate blend of rice vinegar, sugar, and salt for authentic flavor. A touch of fresh lemon brightens the salmon, while optional wasabi adds a spicy kick for adventurous palates. Wrapped with a thin strip of nori if desired, and served with pickled ginger for a refreshing finish, this dish is ideal for sushi lovers avoiding soy-based sauces. Ready in just 40 minutes, this recipe is an approachable way to craft beautifully balanced sushi in the comfort of your own kitchen. Let your next gathering or weeknight dinner shine with this stunning soy-free nigiri salmon creation!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 8 ounces Fresh salmon
- 1 sheet Nori (roasted seaweed) sheet
- 1 half Lemon
- 1 teaspoon Wasabi (optional)
- 2 tablespoons Pickled ginger (for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and 1.25 cups of water in a saucepan. Let it soak for 30 minutes (optional).
Bring the rice to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes.
Remove from heat and let it sit covered for an additional 10 minutes.
In a small saucepan, gently heat the rice vinegar, sugar, and salt, stirring until dissolved. Do not boil.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow to cool to room temperature.
Using a very sharp knife, slice the salmon into thin pieces, about 1/4-inch thick, suitable for topping nigiri.
Cut the nori seaweed into small, thin strips (about 1/2 inch wide and 2 inches long) to wrap around nigiri if desired.
Squeeze the lemon over the salmon slices lightly for a hint of citrus flavor.
With wet hands, shape the rice into small, oblong mounds, about 1-2 tablespoons each.
Spread a small dab of wasabi (optional) on each rice mound if using.
Place a slice of salmon over each rice mound, gently pressing down to stick but without compacting too much.
If desired, wrap a strip of nori around the center of each piece of nigiri to secure the salmon in place.
Serve immediately with pickled ginger on the side for a refreshing palate cleanser.
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1753 mg | 76% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 15.0 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 32.3 mcg | 162% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1031 mg | 22% | |
*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.
