Gluten-Free Salmon Nigiri

Savor the delicate art of Japanese cuisine with this Gluten-Free Salmon Nigiri recipe, a perfect blend of simplicity, elegance, and flavor. Featuring fresh, sashimi-grade salmon layered over perfectly seasoned sticky sushi rice, this dish is crafted specifically to accommodate gluten-free diets without sacrificing authenticity. The rice is meticulously seasoned with a blend of rice vinegar, sugar, and salt, creating the ideal base for the silky salmon. Whether you're hosting a sushi night or craving a light, satisfying meal, this recipe is prepared in just under an hour and serves as an approachable introduction to homemade nigiri. Pair with gluten-free soy sauce or tamari, a hint of wasabi, and pickled ginger for the ultimate sushi experience—all from the comfort of your kitchen! Perfect for sushi enthusiasts and gluten-sensitive foodies alike, this Gluten-Free Salmon Nigiri promises to impress both the palate and presentation.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 8 ounces Fresh salmon (sashimi-grade)
• 0 optional (for serving) Gluten-free soy sauce or tamari
• 0 as needed Wasabi
• 0 for serving Pickled ginger

Directions

Step 1

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

Step 2

Combine 1 cup of rinsed sushi rice with 1.25 cups of water in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover the saucepan, and cook for 18-20 minutes until the rice is tender and the water is absorbed.

Step 3

Once cooked, remove the rice from heat and let it sit, covered, for 10 minutes to steam and become fluffy.

Step 4

In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves completely.

Step 5

Transfer the hot rice to a wide bowl. Gradually fold the vinegar mixture into the rice, gently cutting through the rice and fanning it to cool to room temperature. The rice should become sticky and glossy.

Step 6

While the rice is cooling, slice the sashimi-grade salmon into thin, even slices about 2 inches long and 1/2 inch wide for nigiri topping.

Step 7

Wet your hands with water and form approximately 1 tablespoon of sushi rice into an oval ball shape using gentle pressure.

Step 8

Place a slice of salmon over the rice ball and press gently to adhere. Repeat with the remaining rice and salmon slices.

Step 9

Optionally, dab a small amount of wasabi between the rice and salmon if desired.

Step 10

Serve the salmon nigiri with gluten-free soy sauce or tamari on the side for dipping, along with pickled ginger.

Nutrition Facts

Serving size	787.2 grams (787.2g)

Amount per serving	% Daily Value*
Calories	824

Total Fat 30.10g	39%
Saturated Fat 7.20g	36%
Polyunsaturated Fat 0.00g
Cholesterol 125mg	42%
Sodium 2276mg	99%
Total Carbohydrate 76.00g	28%
Dietary Fiber 1.30g	5%
Total Sugars 13.10g
Protein 53.00g	106%

Vitamin D 1193IU	5965%
Calcium 55mg	4%
Iron 2mg	13%
Potassium 978mg	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.

Source of Calories

Fat: 34.4%

Protein: 26.9%

Carbs: 38.6%