Soy-Free White Fish Nigiri
Delight in the elegance of homemade sushi with this Soy-Free White Fish Nigiri recipe, perfect for those who love Japanese cuisine but prefer alternatives to traditional soy sauce. Featuring tender slices of sashimi-grade white fish, such as sea bass or flounder, atop perfectly seasoned sushi rice, this soy-free nigiri makes use of coconut aminos for a deliciously light dipping sauce. The touch of fresh lemon juice highlights the natural sweetness of the fish, while optional wasabi adds a hint of bold heat. Quick and simple to prepare in under 40 minutes, this gluten-free, soy-free nigiri recipe is a must-try for sushi enthusiasts and dietary-conscious foodies alike. Serve as an elegant appetizer or pair with your favorite Japanese-inspired sides for a complete meal.
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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
- 6 ounces White fish fillet (e.g., sea bass or flounder), sashimi-grade
- 1 teaspoon Lemon juice
- 0.5 teaspoons Fresh wasabi (optional)
- 2 tablespoons Coconut aminos (soy-free soy sauce alternative)
- 1 teaspoon Water (for diluting coconut aminos)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures fluffy rice.
Combine the rice and the measured water in a rice cooker or pot. Cook the rice according to the rice cooker’s instructions, or bring to a boil on the stove, reduce heat to low, cover, and simmer for 18-20 minutes until the water is fully absorbed.
While the rice is cooking, prepare the sushi rice seasoning by combining the rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt dissolve, then remove from heat and let cool.
Once the rice is cooked, transfer it to a large baking dish or bowl. Gently fold in the sushi rice seasoning with a wooden or silicone spatula, taking care not to mash the grains. Allow the seasoned rice to cool to room temperature, covering with a damp towel to maintain moisture.
Slice the sashimi-grade white fish into thin, even pieces approximately 2 inches long and 1 inch wide. Lightly brush the fish slices with lemon juice to enhance their fresh flavor.
To assemble the nigiri, dampen your hands with water to prevent sticking, then take about 1-1.5 tablespoons of sushi rice and gently mold it into a compact oval shape using your fingers.
Place a thin layer of fresh wasabi on the underside of a fish slice (optional), then press the fish gently onto the rice ball. Repeat until all fish and rice are used.
To prepare the soy-free dipping sauce, dilute the coconut aminos with a teaspoon of water in a small bowl. Serve this alongside the nigiri for dipping.
Plate the completed nigiri on a serving platter, garnished as desired (e.g., with thin slices of pickled ginger or microgreens). Enjoy immediately for the freshest flavor.
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1839 mg | 80% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 18.8 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 603 mg | 13% | |
*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.
