Soy-Free Yellowtail Nigiri
Delight in the exquisite flavors of this Soy-Free Yellowtail Nigiri, a fresh and innovative take on traditional sushi. Perfect for those seeking a light yet satisfying appetizer, this recipe swaps soy sauce with a zesty yuzu-based citrus dipping sauce for a tantalizing burst of flavor. Sushi-grade yellowtail (hamachi) is the centerpiece, expertly sliced and paired atop seasoned sushi rice with a touch of wasabi for gentle heat. The rice, seasoned with a delicate blend of rice vinegar, sugar, and salt, creates the ideal base for the silky, rich texture of yellowtail. Optional nori strips add visual flair and a touch of briny goodness. Ready in under 40 minutes, this recipe captures the art of sushi-making in a soy-free, gluten-free style that’s perfect for special occasions or everyday indulgence. Serve immediately for the freshest experience and let the vibrant citrus notes elevate each bite to sushi perfection.
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Recipe Information
Ingredients
- 200 grams Sushi-grade yellowtail (hamachi)
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1.5 tablespoons Sugar
- 0.5 teaspoon Salt
- 1 tablespoon Yuzu juice (or lemon juice as a substitute)
- 1 teaspoon Mirin (sweet rice wine)
- 0.5 teaspoon Wasabi paste
- 1 sheet Nori (seaweed sheet, optional)
Instructions
Wash the sushi rice in cold water until the water runs clear to remove excess starch.
Combine the sushi rice and water in a rice cooker or pot, and cook according to the rice cooker’s instructions or simmer on low heat for about 15 minutes if using a pot.
While the rice cooks, prepare the rice seasoning by mixing rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar dissolves, then set aside to cool.
Once the rice is cooked, transfer it to a wide, shallow dish and gently fold in the rice seasoning to coat the grains evenly. Allow the rice to cool to room temperature before handling.
Using a sharp knife, slice the sushi-grade yellowtail into thin pieces approximately 2.5 inches long and 1 inch wide. Keep the slices chilled until ready to assemble.
In a small bowl, combine yuzu juice and mirin to create a light, citrus-based dipping sauce.
Moisten your hands slightly with water to prevent sticking, then take about 1 tablespoon of seasoned sushi rice and shape it into a compact, oval-shaped ball.
Apply a small dab of wasabi paste to the underside of a yellowtail slice, then press it gently onto the top of the rice ball. Repeat this process with the remaining rice and yellowtail slices.
Optional: Cut the nori sheet into thin strips and use them to secure the fish to the rice if desired, wrapping the nori strip around the middle of each piece of nigiri.
Serve the yellowtail nigiri immediately, accompanied by the citrus dipping sauce instead of soy sauce, and enjoy!
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 21.8 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1015 mg | 22% | |
*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.
