High Protein Ebi Sushi
Elevate your sushi game with this High-Protein Ebi Sushi recipe that cleverly combines traditional sushi rice with nutrient-packed quinoa for a wholesome twist. Each piece of sushi features succulent, sushi-grade shrimp delicately placed over a perfectly seasoned rice-quinoa blend, enhanced with a hint of wasabi for a zesty kick. Lightly sweetened and balanced with rice vinegar, the rice mixture achieves that authentic sushi flavor while delivering an extra boost of protein. Quick to prepare in under an hour, this recipe is ideal for healthy meal prep or an elegant appetizer. Garnish with thinly sliced nori and serve with soy sauce for an irresistibly fresh and satisfying dish. Perfect for sushi enthusiasts looking for a nutritious spin on a classic favorite, High-Protein Ebi Sushi is both flavorful and packed with clean, satisfying ingredients.
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Recipe Information
Ingredients
- 12 pieces Sushi-grade shrimp
- 1 cup Sushi rice
- 0.25 cup Quinoa
- 1.5 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi paste
- 1 optional for garnish, sliced thinly Nori sheets
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice has the right texture.
In a medium pot, combine the rinsed sushi rice, quinoa, and 1.5 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed.
Remove the rice and quinoa mixture from heat and let it stand covered for 10 minutes. This resting period completes the cooking process.
Meanwhile, combine the rice vinegar, sugar, and salt in a small saucepan. Heat over low heat until the sugar and salt are dissolved. You do not want the mixture to boil.
Transfer the cooked rice and quinoa to a large bowl. Gradually add the vinegar mixture while gently folding the rice with a spatula to combine. Allow the rice to cool to room temperature.
While the rice cools, prepare the shrimp. If the shrimp are raw, boil them in salted water for 2-3 minutes until they turn pink and opaque. Immediately transfer them to an ice bath to stop the cooking process. Peel and devein if necessary.
Once the rice is cooled, prepare to assemble the sushi. Moisten your hands with water to prevent sticking, and shape about 1-2 tablespoons of the rice mixture into a small oval mound.
Place a small amount of wasabi paste on top of the rice mound, then lay a piece of shrimp over the wasabi, pressing gently to adhere to the rice.
Repeat with the remaining shrimp and rice. Arrange the sushi on a serving platter.
Optionally, garnish the sushi with thin slices of nori or serve with soy sauce for dipping.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 3052 mg | 133% | |
| Total Carbohydrate | 101.8 g | 37% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 13.4 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 754 mg | 16% | |
*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.
