Dairy-Free Prawn Sushi
Treat yourself to a fresh, flavorful twist on traditional sushi with this Dairy-Free Prawn Sushi recipe! Perfectly seasoned sushi rice is paired with succulent cooked prawns, crisp cucumber, crunchy carrot, and creamy avocado, all rolled in sheets of nori for that satisfying bite. This recipe is entirely dairy-free and brims with vibrant textures and authentic flavors, making it ideal for anyone seeking a wholesome, allergen-friendly Japanese-inspired dish. Ready in under an hour, this homemade sushi is a fun and impressive option for a healthy lunch, dinner, or even as an elegant appetizer at a gathering. Serve with soy sauce and a hint of fiery wasabi for a customizable dining experience that will delight your taste buds!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
- 4 sheets nori sheets
- 16 pieces prawns, cooked and peeled
- 0.5 cup cucumber, sliced into matchsticks
- 0.5 cup carrot, julienned
- 1 avocado, sliced
- 1 tablespoon wasabi
- 0.25 cup soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Combine the rinsed sushi rice and water in a medium saucepan. Bring to a boil over medium heat. Once boiling, cover and reduce the heat to low. Simmer for 18-20 minutes or until the water is absorbed and rice is tender.
Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and fold with a spatula to combine. Allow rice to cool to room temperature.
Place a bamboo sushi mat on a clean surface. Lay a sheet of nori on the mat, shiny side down.
Wet your hands to prevent sticking. Spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border on the top edge.
Arrange four prawns in a line parallel to the bottom edge of the nori. Add a few pieces of cucumber, carrot, and avocado on top of the prawns.
Use the bamboo mat to roll the sushi tightly. Start at the bottom edge, roll the mat over the fillings, and press gently to seal the roll. Moisten the top border with a little water to help seal the edges.
Repeat the rolling process with the remaining ingredients to make four rolls in total.
Use a clean, sharp knife to slice the rolls into 6-8 pieces each.
Serve with a dab of wasabi on each piece and soy sauce for dipping.
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 3862 mg | 168% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 21.6 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 266 mg | 20% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2219 mg | 47% | |
*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.
