Dairy-Free Ebi Sushi
Indulge in the delicate simplicity of Dairy-Free Ebi Sushi, a refined recipe that highlights plump, poached shrimp atop perfectly seasoned sushi rice. This dairy-free version maintains the traditional essence of ebi sushi while ensuring accessibility for those with dietary restrictions. The sushi rice is infused with a tangy blend of rice vinegar, sugar, and salt for authentic flavor, while fresh ginger adds depth to the shrimp's cooking process. Each piece is skillfully hand-formed and can be wrapped with a strip of nori for added texture and style. Ready in under an hour, this elegant dish is perfect for sushi night at home. Serve with soy sauce, wasabi, or enjoy the pure taste of artisanal sushi perfection. Keywords: dairy-free sushi, ebi sushi recipe, homemade sushi, shrimp sushi, sushi rice preparation.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.5 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 8 pieces large shrimp, peeled and deveined
- 1 sheet seaweed sheets (nori), cut into thin strips
- 2 cups water
- 4 slices ginger, sliced
- optional soy sauce, for serving
- optional wasabi, for serving
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice is sticky but not mushy.
In a medium saucepan, combine the rinsed rice and 1.5 cups of water. Bring to a boil, then reduce the heat to low, cover, and let simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. This mixture will be used to season the rice.
Transfer the cooked rice to a large bowl and gently fold the vinegar mixture into the rice with a wooden spatula. Be careful not to mash the rice; the goal is to coat it evenly while cooling it. Let it cool to room temperature.
Meanwhile, in another saucepan, bring 2 cups of water with 4 slices of ginger to a boil.
Add the shrimp to the boiling water and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp and place them in an ice-water bath to stop the cooking process.
Once cooled, slice the shrimp in half lengthwise or keep whole, depending on your preference.
Prepare a small bowl of water to keep your hands wet while shaping the sushi. This helps prevent rice from sticking to your hands.
Grab a small amount of rice (about 2 tablespoons) and form it into an oval shape with your hands.
Place a halved or whole shrimp on top of each rice oval. Press gently to adhere the shrimp to the rice.
Optionally, wrap each piece with a thin strip of nori to help hold the shrimp in place, adding a touch of flavor.
Serve your dairy-free ebi sushi with soy sauce and wasabi on the side, if desired.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 2523 mg | 110% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 13.4 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 672 mg | 14% | |
*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.
