Gluten-Free Nigiri Tuna

Indulge in the delicate, handcrafted flavors of Gluten-Free Nigiri Tuna, a sushi-lover's dream that’s perfect for those following a gluten-free diet. This recipe blends buttery fresh tuna with perfectly seasoned sushi rice, delicately flavored with a homemade rice vinegar mixture for an authentic touch. A subtle hint of wasabi adds a kick, while gluten-free soy sauce and pickled ginger round out the dish with bold yet balanced flavors. The steps are simple yet rewarding, from forming the rice mounds to layering thin, sashimi-style slices of tuna for a beautiful restaurant-quality presentation at home. Ideal as an appetizer or light main course, this dish brings the elegance of Japanese cuisine to your gluten-free table in just under an hour.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 200 grams Fresh tuna
• 0.25 cup Gluten-free soy sauce
• 1 teaspoon Wasabi paste
• 1 sheet Nori (seaweed sheet)
• 50 grams Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions or until rice is tender.

Step 3

In a small saucepan over low heat, dissolve the sugar and salt in the rice vinegar. Do not boil. Once dissolved, remove from heat and let it cool slightly.

Step 4

When the rice is cooked, transfer it to a wooden or plastic large bowl. Gradually add the vinegar mixture, gently folding it into the rice with a wooden paddle. Be careful not to break the rice grains.

Step 5

Cover the rice with a damp towel and let it rest at room temperature until it has cooled to handle but is still slightly warm.

Step 6

Slice the fresh tuna into thin, bite-sized pieces, approximately 2 inches in length, for the nigiri.

Step 7

Cut the nori sheet into thin strips, approximately 1/2 inch wide, for securing nigiri, if desired.

Step 8

Dampen your hands with water to prevent sticking, take about 1 tablespoon of sushi rice, and form it into an oval mound, approximately the size of the tuna slice.

Step 9

Apply a small amount of wasabi paste to one side of the tuna slice.

Step 10

Place the wasabi-coated side of the tuna slice onto the rice mound, gently pressing to secure it. If desired, wrap a strip of nori around the center of the nigiri to hold the tuna in place.

Step 11

Repeat this process until all the rice and tuna are used.

Step 12

Serve the gluten-free nigiri tuna with a side of gluten-free soy sauce and pickled ginger for garnish.

Nutrition Facts

Serving size	852.7 grams (852.7g)

Amount per serving	% Daily Value*
Calories	698

Total Fat 11.10g	14%
Saturated Fat 2.90g	14%
Polyunsaturated Fat 0.20g
Cholesterol 76mg	25%
Sodium 5549mg	241%
Total Carbohydrate 83.40g	30%
Dietary Fiber 2.90g	10%
Total Sugars 13.30g
Protein 57.20g	114%

Vitamin D 454IU	2270%
Calcium 90mg	7%
Iron 4mg	22%
Potassium 1364mg	29%

*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.

Source of Calories

Fat: 15.1%

Protein: 34.5%

Carbs: 50.4%