Soy-Free Salmon Nigiri
Experience the vibrant flavors of sushi without soy with this Soy-Free Salmon Nigiri recipe! Perfect for sushi enthusiasts seeking a homemade alternative, this recipe features tender slices of fresh salmon paired with perfectly seasoned sushi rice, infused with rice vinegar, sugar, and salt for authentic flavor. A delicate drizzle of lemon juice highlights the salmon's natural richness, while a touch of wasabi adds a bold kick to each elegant bite. Optional nori wraps provide a classic sushi aesthetic, and pickled ginger serves as the ideal palate cleanser. Ready in just an hour, this soy-free nigiri is a delightful gluten-free option that’s tailored for both dinner parties and quiet evenings at home. Learn how to craft sushi that’s fresh, flavorful, and allergen-friendly!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 8 slices Fresh salmon fillet
- 1 teaspoon Wasabi paste
- 1 teaspoon Lemon juice
- 1 Nori sheets
- 2 tablespoons Pickled ginger
- as needed Water (for forming the rice balls)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed sushi rice with 1.5 cups of water. Cover the pan and bring it to a boil.
Once boiling, reduce the heat to low and simmer for 15 minutes, keeping the pan covered.
Remove the pan from the heat and let the rice stand with the lid on for an additional 10 minutes.
In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves completely. Remove from heat.
Transfer the cooked sushi rice to a large bowl and gently fold in the seasoned vinegar mixture until the rice is well coated.
Let the seasoned rice cool to room temperature, covering it with a damp cloth to avoid drying out.
While the rice is cooling, slice the salmon fillet into 8 thin slices, about 2-3 inches long and wide enough to cover a rice ball. Drizzle with lemon juice to accentuate the flavor.
Cut the nori sheet into thin strips, about 1/2 inch wide, to wrap around the nigiri if desired.
Wet your hands with water to prevent sticking, then take a small amount of sushi rice and form it into a compact oval ball, approximately 2 inches long.
Spread a small dab of wasabi onto the center of each rice ball.
Gently press a slice of salmon onto each rice ball with wasabi, allowing it to conform to the shape of the rice.
Optionally, wrap a strip of nori around the middle of the nigiri to secure the salmon in place.
Repeat the process until all pieces are assembled.
Serve the Salmon Nigiri with pickled ginger on the side as a palate cleanser.
Nutrition Facts
Calories |
2603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 2363 mg | 103% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 13.4 g | ||
| Protein | 319.8 g | 640% | |
| Vitamin D | 114.0 mcg | 570% | |
| Calcium | 218 mg | 17% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 6391 mg | 136% | |
*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.
