Heart-Healthy Ebi Sushi
Elevate your sushi night with our **Heart-Healthy Ebi Sushi**, a nourishing twist on the classic Japanese favorite. Made with fiber-rich brown rice instead of traditional white sushi rice, this recipe balances wholesome ingredients with authentic flavors. Tender shrimp, gently poached to perfection, rest on lightly seasoned rice infused with rice vinegar and mirin for a delicate tang, while a touch of wasabi adds a subtle kick. Each sushi piece is accented with a strip of nori for an authentic touch and topped with crisp cucumber slices and a sprinkle of toasted sesame seeds for a delightful crunch. This recipe is low in sodium, thanks to the use of low-sodium soy sauce, and perfect for those seeking lighter, healthier dining options without sacrificing taste. Ready in just an hour, this homemade sushi makes for an impressive appetizer or a light, satisfying meal. Serve with lemon wedges, pickled ginger, and extra wasabi on the side to bring that sushi bar experience right to your table.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 tablespoons Rice vinegar
- 1 tablespoon Mirin
- 1 tablespoon Low-sodium soy sauce
- 1 teaspoon Sugar
- 0.5 teaspoons Salt
- 10 pieces Medium shrimp (peeled, deveined)
- 2 cups Water
- 0.5 Cucumber (thinly sliced)
- 1 Lemon (sliced into wedges)
- 2 teaspoons Wasabi paste
- 0.25 cup Pickled ginger
- 1 Nori sheets
- 1 tablespoon Toasted sesame seeds
Instructions
Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then cover and reduce the heat to low. Cook for 35-40 minutes or until the rice is tender and water is absorbed.
While the rice is cooking, blend rice vinegar, mirin, sugar, and salt in a small bowl until sugar is dissolved.
Once rice is cooked, transfer it to a large, wide bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
Bring 2 cups of water to a boil in a small saucepan. Add the shrimp and blanch for 2-3 minutes until pink and cooked through. Immediately transfer shrimp to an ice bath to stop the cooking.
Drain the shrimp and pat them dry with a paper towel.
Cut the nori sheet into strips about an inch wide.
Wet your hands with water and shape a small amount of rice (about 1 tablespoon) into an oval shape, repeat for the remaining rice.
Spread a small amount of wasabi on top of each rice ball.
Place a cooked shrimp on top of the wasabi-topped rice ball, pressing gently to secure.
Wrap a strip of nori around the middle of each sushi piece to hold the shrimp in place.
Garnish with a thin slice of cucumber and a sprinkle of toasted sesame seeds if desired.
Serve the sushi pieces with lemon wedges, additional wasabi, pickled ginger, and low-sodium soy sauce for dipping.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 2827 mg | 123% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 16.3 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 596 mg | 13% | |
*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.
