Soy-Free Prawn Sushi
Dive into the fresh and flavorful world of Soy-Free Prawn Sushi, a delightful twist on traditional sushi that skips the soy sauce without sacrificing taste. Perfectly seasoned sushi rice serves as the foundation for three delectable rolls, layered with tender cooked prawns, creamy avocado, and crisp cucumber slices, all artfully wrapped in nori sheets. This recipe incorporates a tangy rice vinegar mix and a splash of lemon juice to enhance natural flavors while keeping your rolls vibrant and fresh. Whether you're serving it as an appetizer, lunch, or dinner, each bite balances sweet, savory, and slight citrus notes. Complete the experience with a dash of wasabi and pickled ginger, and enjoy sushi night at home—no soy required! Easy to follow and ready in just 40 minutes, this dish is a must-try for sushi lovers seeking a unique, allergy-friendly twist.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 0.25 cup Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 12 pieces Cooked prawns
- 3 sheets Nori sheets
- 1 medium Avocado
- 1 small Cucumber
- 1 teaspoon Lemon juice
- 1 teaspoon Wasabi
- 1 ounce Fresh ginger
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Place the rinsed rice and water into a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
Remove the saucepan from heat and let the rice stand, covered, for an additional 10 minutes.
In a small saucepan, combine rice vinegar, sugar, and salt. Heat on low and stir until the sugar and salt dissolve. Let cool slightly.
Transfer the rice to a wooden or plastic bowl and gently fold in the vinegar mixture using a wooden spatula. Let the rice cool to room temperature.
Slice the avocado in half, remove the seed and the skin, and cut it into thin strips. Sprinkle lemon juice over the avocado to prevent browning.
Peel the cucumber and cut it into thin strips, removing seeds if necessary.
Place a bamboo sushi mat on a flat surface. Lay a sheet of nori, shiny side down, on the mat.
Using damp hands, spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top border.
Arrange avocado strips, cucumber strips, and two prawns horizontally across the center of the rice.
Using the sushi mat as a guide, carefully roll the sushi from the bottom edge, applying gentle, even pressure as you go. Seal the border with a little water.
Repeat this process with the remaining nori sheets and filling ingredients.
Using a sharp knife, moistened with water, slice each roll into 6-8 pieces.
Serve the sushi with wasabi, fresh ginger shavings, and pickled ginger on the side.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 3492 mg | 152% | |
| Total Carbohydrate | 101.5 g | 37% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 16.4 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1789 mg | 38% | |
*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.
