Soy-Free Sushi Nigiri
Elevate your sushi game with this Soy-Free Sushi Nigiri recipe, perfect for those seeking a delicious alternative to traditional soy-based dishes. Featuring tender, vinegared sushi rice topped with your choice of fresh fish slices, creamy avocado, or vibrant mango, this recipe delivers restaurant-quality results right at home. Instead of soy sauce, dip into naturally sweet coconut aminos for a flavorful twist, making this dish entirely soy-free. With simple ingredients, an easy prep process, and customizable toppings, this recipe caters to both seafood lovers and vegetarians alike. Serve with pickled ginger, wasabi, and optional nori strips for a stunning presentation that’s as appealing to the eyes as it is to the palate. Ready in under an hour, this homemade nigiri is perfect for sushi nights or special occasions!
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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 pieces Fresh fish slices (e.g., salmon, tuna) or vegetarian options (e.g., avocado, mango)
- to taste Wasabi (optional)
- 2 tablespoons Pickled ginger
- 2 tablespoons Coconut aminos (soy-free alternative to soy sauce)
- to garnish Nori (seaweed sheets), cut into thin strips (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Add the rinsed sushi rice and 1.25 cups of water to a rice cooker and cook according to the manufacturer's instructions. Alternatively, cook the rice in a saucepan by bringing it to a boil, then reducing the heat to low, covering, and simmering for 18-20 minutes.
While the rice cooks, prepare the seasoning. In a small saucepan, gently heat the rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve completely. Remove from heat and let it cool.
Once the rice is cooked, transfer it to a wide, flat dish (like a large bowl or baking dish) and gently fold in the vinegar mixture. Use a cutting motion with a spatula to avoid mashing the rice. Allow the rice to cool to room temperature by covering it with a damp cloth or plastic wrap.
Prepare your fish or vegetarian toppings by cutting them into thin slices (approximately 3 inches long and 1 inch wide). Ensure they are uniform for even presentation.
To assemble, wet your hands with water to prevent sticking. Scoop a small amount (about 1-2 tablespoons) of seasoned sushi rice and shape it into a compact oval or rectangle.
Place a slice of fish or a piece of vegetarian topping over the rice and press gently to adhere. If desired, use a thin strip of nori to secure the topping to the rice by wrapping it around the middle.
Repeat until all rice and toppings are assembled.
Serve the soy-free sushi nigiri with coconut aminos for dipping, pickled ginger, and a small dab of wasabi if desired.
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 2655 mg | 115% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 19.1 g | ||
| Protein | 166.7 g | 333% | |
| Vitamin D | 105.2 mcg | 526% | |
| Calcium | 139 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3070 mg | 65% | |
*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.
