Sushi is one of my favorite foods. I eat mostly nigiri instead of rolls. I recently found a gluten-free recipe for tempura batter that I use for shrimp or vegetables. That gives a few pieces a little richer flavor, but the freshness of the raw fish is the best!

 

Below is the recipe for the sushi rice and the tempura batter. As far as the type of fish you choose, that is up to you. Just make sure you speak with the person behind the fish counter about which fish they have available to use for sushi. You will need the best grade and the freshest piece. This is not a time to buy fish that has been sitting around for a couple of days. 

 

My favorites are tuna and salmon, but you can order ahead of time most any sushi-grade fish you would like from a fish market if you have one near you. 

 

Be creative with your nigiri. There are so many options out there, so have fun with it!

 

 

1½ cups Japanese short-grain rice

1 piece of kombu, about the size of a postcard

4 Tbsp Japanese rice vinegar

2 Tbsp sugar

½ tsp salt

 

Put the rice in a sieve and submerge it in a large bowl of water. Wash it thoroughly and discard the milky water. Keep washing and changing the water until the water stays clear. Drain the water and let the rice stand for 30 minutes.

 

Make a few cuts in the kombu. Put the washed rice and the water in a large stockpot. Add the kombu and cover with a lid. Over medium-high heat bring the rice to a boil. Cook the rice for 3-5 minutes without removing the lid. Adjust the temperature if it starts to boil over. 

Reduce the heat to a very low and simmer for 8 - 10 minutes. Lift the lid and discard the kombu. 

 

In a small pot, add the rice vinegar, sugar, and salt. Simmer the mixture while stirring until the sugar and salt dissolve. Do not let it boil. Remove it from the heat to cool. 

 

Transfer the rice to a large wooden bowl, like a salad bowl. Pour a little of the vinegar over the rice. Spread the rice evenly in the bowl and using a slicing action coat the grains of rice and separate them. Fan the rice gently to cool it. Continue to add the vinegar, use the slicing action, and fan the rice until it looks glossy and has cooled to room temperature. 

 

To form the nigiri, dip your hands in water and pick up a small amount of rice, about the size of half an egg. Gently roll it in the palm of your hand, shaping it into an oblong football. Place it on a platter. Add a thin slice of the fish of your choice on top, or a piece of tempura. 

 

Gluten-Free Tempura Batter  (I got this recipe right off Otto’s Naturals website.)

 

1 Cup Otto’s Naturals - Cassava Flour

1 tsp garlic powder

1 tsp salt

1 egg

Seltzer, enough to make a batter consistency

Avocado oil for frying

 

Preheat oil to medium-high heat for frying. I recommend enough oil to reach about 3 inches up the side of the pot. 

 

Combine the flour, garlic powder, and salt. Add the egg and mix. Slowly pour in the seltzer to make a batter consistency. 

 

Dip in shrimp or vegetables into the batter and carefully place them into the hot oil using tongs. Once the pieces are golden brown, remove them from the oil on to a paper towel lined plate. Once they have drained for about two minutes, they are ready to serve or use to make your tempura nigiri. 

 

Just Salt It, and enjoy!