Soy-Free Nigiri Tuna
Elevate your sushi night with this exquisite Soy-Free Nigiri Tuna recipe—a perfect option for those seeking a refined, allergen-friendly dish. Featuring luscious slices of sushi-grade tuna brushed with a bright olive oil and lemon glaze, this nigiri skips the traditional soy sauce for a pure and clean flavor profile. The sushi rice is delicately seasoned with a homemade blend of rice vinegar, sugar, and salt to complement the fish, while a touch of wasabi adds vibrancy and heat. Topped with optional nori strips for a hint of umami, these bite-sized delights are made to impress both sushi aficionados and first-time tasters. Ready in under 40 minutes, this recipe is the ideal centerpiece for elegant entertaining or indulgent solo dining. Perfect for keywords like "soy-free sushi recipe," "easy nigiri tuna," and "homemade sushi ideas."
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Recipe Information
Ingredients
- 200 grams sushi-grade tuna
- 1 cup sushi rice
- 3 tablespoons rice vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 teaspoons wasabi paste
- 2 tablespoons lemon juice
- 2 sheets nori sheets
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Cook the rice according to the package instructions or use a rice cooker for best results.
While the rice is cooking, mix rice vinegar, sugar, and salt in a small saucepan over low heat until sugar is dissolved. Do not let it boil.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture while the rice is still warm. Use a wooden spoon or spatula to avoid mashing the rice.
Let the seasoned rice cool to room temperature, covering it with a damp cloth to retain moisture.
Slice the sushi-grade tuna into thin, even slices, about 5mm in thickness and 4cm in length, to fit neatly over the rice.
In a small bowl, whisk together olive oil and lemon juice. Lightly brush each tuna slice with the mixture to enhance flavor and add a subtle shine.
Using slightly damp hands, shape about 15 grams of rice into an oval or cylindrical shape. Gently squeeze to form a compact base for the nigiri.
Apply a small dab of wasabi paste on top of each rice ball, then gently press a slice of tuna over the wasabi to adhere.
If desired, cut thin strips of nori using scissors and place them on top of each nigiri to create a decorative garnish and a touch of umami flavor.
Serve immediately, pairing with a side of pickled ginger and additional wasabi to taste.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 2869 mg | 125% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 10.5 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 31 mg | 2% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1107 mg | 24% | |
*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.
