Soy-Free Ebi Sushi
Delight in the fresh, flavorful simplicity of Soy-Free Ebi Sushi, a refined spin on the classic Japanese dish that's perfect for those avoiding soy-based ingredients. This elegant recipe features tender, poached shrimp atop perfectly seasoned sushi rice, infused with a delicate blend of rice vinegar, sugar, and salt to balance every bite. Each piece is crafted with care, using a touch of wasabi for a subtle kick and optional nori wraps for added texture and presentation. With no soy sauce in sight, this sushi is ideal for accommodating dietary restrictions while highlighting the natural sweetness of shrimp and the harmonious flavor of pickled ginger on the side. Ready in just over an hour, this recipe is perfect for sushi night or special occasions where fresh and allergen-friendly cuisine is the star.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 8 large Shrimp (peeled and deveined)
- 0.5 Lemon (sliced)
- 2 teaspoons Wasabi paste
- 2 sheets Nori (seaweed sheets, optional)
- 1 tablespoon Pickled ginger
Instructions
Rinse the sushi rice under cold water in a fine-mesh sieve until the water runs clear to remove excess starch.
In a medium saucepan, combine 1 cup of rinsed sushi rice with 1.25 cups of water. Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes.
Remove the rice from the heat, keeping it covered, and let it steam for another 10 minutes.
While the rice is steaming, in a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large wooden or non-reactive bowl. Pour the vinegar mixture over the rice, gently folding with a spatula to combine. Let it cool to room temperature.
In a small saucepan, bring water to a boil with several lemon slices.
Add the shrimp to the boiling water and poach for 2-3 minutes until they are pink and opaque, then drain and chill immediately in cold water. Pat dry with paper towels.
Prepare the sushi pieces by taking a small portion of rice and forming it into an oblong shape using slightly damp hands to prevent sticking.
Spread a tiny amount of wasabi on one side of each shrimp and place it on top of the rice, pressing gently to adhere.
If using nori, cut it into thin strips and wrap it around the middle of the sushi to secure the shrimp.
Repeat the assembly for the remaining shrimp and rice.
Serve the soy-free ebi sushi with pickled ginger on the side as a palate cleanser.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1972 mg | 86% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 14.7 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 124 mg | 10% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 550 mg | 12% | |
*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.
