Low Sodium Ebi Sushi
Elevate your sushi-making experience with this delightful Low Sodium Ebi Sushi recipe, a perfect twist on a Japanese classic crafted for health-conscious foodies. This recipe pairs tender, juicy shrimp with perfectly seasoned sushi rice balanced with a hint of rice vinegar and a touch of sweetness—achieving bold flavors without the need for added salt. A light glaze of mirin and lemon juice enhances the natural flavors of the shrimp, while optional nori strips and wasabi add customizable finishing touches. Quick and easy to prepare in under an hour, this recipe is ideal for sushi enthusiasts seeking a lighter, low-sodium option without sacrificing taste. Perfect for dinner parties or date-night dinners, this beautiful dish is sure to impress!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 10 pieces Shrimp (medium to large, deveined and peeled)
- 1 teaspoon Mirin
- 1 teaspoon Lemon juice
- 1 teaspoon Wasabi paste (optional for serving)
- 1 sheet Nori (seaweed sheets, cut into strips for garnishing)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice stick together properly.
Combine the rinsed rice and water in a rice cooker or a medium-sized pot. If using a pot, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes before letting it rest for another 10 minutes off the heat.
While the rice is cooking, prepare the shrimp. Bring a small pot of water to a gentle boil and add the shrimp. Cook for about 2-3 minutes until the shrimp are pink and opaque. Do not overcook.
Drain the shrimp and immediately place in a bowl of ice water to stop cooking and to cool them quickly. Once cooled, pat dry with paper towels.
Prepare the sushi vinegar by combining rice vinegar and sugar in a small bowl. Microwave or heat gently until the sugar dissolves completely. Let it cool.
Once the rice is done, transfer it to a large bowl or a tray. Add the vinegar mixture and use a spatula to gently fold the rice until evenly seasoned. Let the rice cool to room temperature.
In a small bowl, mix the mirin and lemon juice together. Use this mixture to lightly brush over the shrimp to enhance the flavor without using salt.
Wet your hands with water, take a small handful of seasoned rice, and shape it into an oval-gently compact form about the size of your shrimp.
Place one shrimp on top of the rice, pressing gently to adhere. Repeat for the remaining shrimp and rice.
Optionally, use strips of nori to wrap around the middle of each sushi piece as garnishing, and serve with wasabi on the side if desired.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 359 mg | 16% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 7.0 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 498 mg | 11% | |
*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.
