Gluten-Free Sushi Nigiri

Delight in the elegance of Japanese cuisine with this simple yet exquisite Gluten-Free Sushi Nigiri recipe. Perfect for sushi lovers with dietary restrictions, this recipe pairs perfectly seasoned sushi rice with thin, velvety slices of fresh sushi-grade fish like salmon or tuna. Using gluten-free soy sauce ensures the same savory depth of flavor without compromising dietary needs, and a hint of wasabi adds an optional spicy kick. With just 20 minutes of prep time, this recipe makes mastering the art of nigiri achievable for home chefs of any skill level. Serve your handmade nigiri immediately as an impressive appetizer, light meal, or part of a sushi platter with gluten-free dipping sauces. Ideal for entertaining or a weeknight treat, it’s a beautifully customizable dish with unlimited flair.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 8 slices Fresh sushi-grade fish (e.g., salmon, tuna)
• 2 tablespoons Gluten-free soy sauce
• 0.5 teaspoons Wasabi (optional)

Directions

Step 1

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

Step 2

Combine the rinsed rice with the water in a rice cooker. Cook according to the rice cooker instructions. If using a stovetop, bring the water and rice to a boil, reduce the heat to low, cover, and cook for 18–20 minutes until the water is absorbed.

Step 3

Once the rice is cooked, transfer it to a large bowl and let it cool slightly.

Step 4

In a small saucepan over low heat, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve completely. Do not boil.

Step 5

Drizzle the seasoned vinegar mixture over the cooked rice. Using a wooden spoon or rice paddle, gently fold the mixture into the rice, being careful not to mash it. Let the rice cool to room temperature.

Step 6

Slice your sushi-grade fish into rectangular pieces, approximately 2x1 inches and about 1/4 inch thick. Ensure the slices are uniform for even presentation.

Step 7

Wet your hands with cold water to prevent sticking and grab a small amount of sushi rice (about the size of a ping pong ball). Gently shape it into an oval or rectangular mound, pressing lightly to hold its shape.

Step 8

Place a small dab of wasabi on the underside of a slice of fish (optional) and lay it on top of the rice, pressing gently so it adheres.

Step 9

Repeat the process with the remaining rice and fish slices to form additional nigiri.

Step 10

Serve immediately with gluten-free soy sauce for dipping and enjoy!

Nutrition Facts

Serving size	822.8 grams (822.8g)

Amount per serving	% Daily Value*
Calories	704

Total Fat 13.80g	18%
Saturated Fat 3.70g	19%
Polyunsaturated Fat 0.00g
Cholesterol 132mg	44%
Sodium 3231mg	140%
Total Carbohydrate 77.40g	28%
Dietary Fiber 1.20g	4%
Total Sugars 12.80g
Protein 60.30g	121%

Vitamin D 1080IU	5400%
Calcium 51mg	4%
Iron 3mg	18%
Potassium 1010mg	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: 18.4%

Protein: 35.7%

Carbs: 45.9%