Nut-Free Prawn Sushi
Elevate your sushi night with Nut-Free Prawn Sushi, a fresh and flavorful homemade delight tailored for allergy-friendly dining. Perfect for sushi enthusiasts, this recipe combines succulent poached prawns with creamy avocado and crisp cucumber, all artfully rolled in seasoned sushi rice and nori sheets. With easy-to-follow instructions and no nuts in sight, it's a fantastic option for those seeking allergy-conscious recipes without compromising on taste. Ready in just 45 minutes, this sushi is perfect for a family dinner or impressing guests. Serve with soy sauce for dipping and a touch of wasabi for an extra kick, and enjoy a restaurant-worthy experience from the comfort of home!
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Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 1.5 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 12 pieces Fresh prawns
- 4 sheets Nori sheets
- 1 teaspoon Wasabi paste
- 4 tablespoons Soy sauce
- 0.5 small Cucumber
- 0.5 medium Avocado
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed sushi rice and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed.
Remove from heat and let sit, covered, for 10 minutes to steam the rice.
In a small microwave-safe bowl, combine the rice vinegar, sugar, and salt. Microwave for 30 seconds or until sugar is dissolved. Stir well.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula. Allow to cool to room temperature.
Peel and devein the prawns, then boil them in salted water for 3-4 minutes until they turn pink and are cooked through. Drain and let cool.
Thinly slice the cucumber and avocado into strips.
Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down.
With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Spread a small amount of wasabi horizontally across the rice, about 1 inch from the bottom edge.
Lay 3 prawns, cucumber, and avocado slices on top of the wasabi line.
Using the bamboo mat, carefully roll the nori over the filling, pressing gently to shape the roll.
Continue rolling until the nori is completely wrapped around the fillings and the seam is on the bottom.
Repeat the process with the remaining nori sheets, rice, and fillings.
Use a sharp serrated knife to slice each roll into 6-8 pieces.
Serve the prawn sushi with soy sauce for dipping.
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 3996 mg | 174% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 14.9 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 224 mg | 17% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1380 mg | 29% | |
*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.
