Soy-Free Tuna Nigiri
Elevate your sushi night with this Soy-Free Tuna Nigiri recipe, a delightful alternative for those avoiding soy while savoring the fresh flavors of Japanese cuisine. Featuring tender slices of sushi-grade tuna atop perfectly seasoned sushi rice, this recipe highlights simple techniques like creating a balanced rice vinegar seasoning and shaping delicate rice ovals by hand. Enhanced with subtle splashes of lemon juice and sea salt flakes, the tuna’s natural umami shines through, while a touch of wasabi adds optional spice. Serve with coconut aminos for a soy-free dipping sauce to complete the experience. Ready in just 40 minutes, this elegant dish is perfect for a healthy dinner for two or an impressive addition to your sushi platter.
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Recipe Information
Ingredients
- 200 g Sushi-grade tuna
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tbsp Rice vinegar
- 1.5 tbsp Sugar
- 1 tsp Salt
- 1 tsp Wasabi paste (optional)
- 1 tsp Lemon juice
- 0.5 tsp Sea salt flakes
- 2 tbsp Coconut aminos (soy-free dipping sauce, optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch to ensure perfectly sticky rice.
Combine the rinsed rice and water in a rice cooker or a pot with a tight-fitting lid. Cook according to the rice cooker instructions or bring the pot to a boil, reduce to a simmer, and cook for 15 minutes. Turn off the heat and allow the rice to rest for 10 minutes.
While the rice is cooking, prepare the seasoning by combining the rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar dissolves, then remove from heat.
Spread the cooked rice into a shallow dish to cool. Gradually drizzle the vinegar mixture over the rice, folding the rice gently with a spatula to evenly distribute the seasoning. Allow the seasoned rice to cool to room temperature.
Slice the sushi-grade tuna into thin, even slices measuring approximately 2-3 inches long and 1 inch wide. Sprinkle the slices lightly with lemon juice and sea salt flakes for added flavor.
Wet your hands with a small bowl of water to prevent the rice from sticking. Take about 2 tablespoons of sushi rice in your hand and gently shape it into a small oval.
Place a small amount of wasabi (optional) on one side of a tuna slice, if desired, and press the tuna onto the shaped ball of rice with your fingers. Repeat with the remaining rice and tuna slices.
Arrange the completed nigiri pieces on a serving plate. Serve immediately with coconut aminos as an optional soy-free dipping sauce.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 4026 mg | 175% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 25.1 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 972 mg | 21% | |
*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.
