Gluten-Free Ebi Sushi
Delight in the fresh, savory flavors of Gluten-Free Ebi Sushi, a crowd-pleasing Japanese specialty now accessible to gluten-sensitive diners! This recipe features tender shrimp elegantly paired with perfectly seasoned sushi rice, made fragrant with gluten-free rice vinegar, sugar, and a hint of salt. Each piece is artfully crafted by hand, placing a touch of wasabi beneath the plump, cooked shrimp for a subtle kick. With a focus on clean, simple ingredients like gluten-free soy sauce and optional pickled ginger for garnish, this sushi is perfect for impressing guests or indulging in a homemade Japanese feast. Ready in under an hour, it’s a delightful combination of taste and creativity that’s as fun to make as it is to eat!
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Recipe Information
Ingredients
- 1 cup Sushi rice (short-grain white rice)
- 1.25 cups Water
- 12 pieces Raw shrimp
- 3 tablespoons Gluten-free rice vinegar
- 2 tablespoons Sugar
- 0.5 teaspoon Salt
- 2 tablespoons Gluten-free soy sauce
- 1 teaspoon Wasabi paste
- as needed Optional: Pickled ginger
Instructions
Rinse 1 cup of sushi rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
While the rice is cooking, prepare the shrimp. Bring a small pot of water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and are opaque.
Immediately transfer the cooked shrimp to an ice water bath to stop the cooking process and cool them down. Once cool, peel and devein the shrimp, keeping the tails intact if desired for presentation.
In a small bowl, mix 3 tablespoons of gluten-free rice vinegar, 2 tablespoons of sugar, and 0.5 teaspoon of salt until dissolved.
Transfer the cooked rice to a large bowl, gently fold in the vinegar mixture using a spatula. Allow it to cool to room temperature while occasionally fluffing with the spatula to help it cool evenly.
To assemble the Ebi sushi, wet your hands with water to prevent sticking. Take a small handful of rice and shape it into an oval mound, approximately the size of the shrimp.
Place a dab of wasabi paste on top of the rice mound, then lay a cooked shrimp on top, pressing gently to adhere.
Repeat the above step until all shrimp and rice are used, forming approximately 12 pieces of Ebi sushi.
Serve the gluten-free Ebi sushi with gluten-free soy sauce for dipping and, if desired, a side of pickled ginger for cleansing the palate.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 3814 mg | 166% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 26.9 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 170 mg | 4% | |
*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.
