Soy-Free Prawn Sushi Roll
Elevate your sushi night with this irresistible Soy-Free Prawn Sushi Roll recipe! Perfect for seafood lovers and anyone avoiding soy-based sauces, this dish highlights tender cooked prawns, creamy avocado, and crisp cucumber wrapped in seasoned sushi rice and nori sheets. The delicate balance of flavors is enhanced with a touch of rice vinegar and the zing of pickled ginger, making each bite a refreshing delight. With a prep time of just 30 minutes, these homemade sushi rolls are surprisingly simple to assemble using a bamboo mat—no fancy equipment required! Serve them fresh alongside wasabi and pickled ginger for a customizable flavor experience that’s sure to impress. This soy-free twist on a classic sushi roll delivers vibrant taste, texture, and visual appeal for an unforgettable mealtime treat. Perfect for a dinner party or a creative family meal!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 8 pieces Cooked prawns
- 0.5 piece Cucumber
- 1 piece Avocado
- 4 sheets Nori seaweed sheets
- 1 teaspoon Wasabi paste (optional)
- 2 tablespoons Pickled ginger
- 1 tablespoon Lemon juice
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a medium saucepan, combine the rice and 1.5 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 20 minutes.
Remove from heat and let the rice sit, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Transfer rice to a large bowl, add the vinegar mixture, and gently fold to combine. Let it cool to room temperature.
Peel and remove the pit from the avocado. Slice into thin pieces and drizzle with lemon juice to prevent browning.
Slice the cucumber into thin strips lengthwise.
Place a bamboo sushi mat on a flat surface and cover with plastic wrap. Lay a nori sheet on top, shiny side down.
Spread about 1/4 of the sushi rice over the nori, leaving a 1-inch border at the top edge.
Place 2 cooked prawns, some avocado slices, and cucumber strips horizontally across the center of the rice.
Optional: Spread a small amount of wasabi on the rice for added flavor.
Begin rolling the sushi tightly by lifting the edge of the mat closest to you and rolling it over the filling. Continue rolling with even pressure until completely closed.
Gently remove the mat and plastic wrap, and slice the roll into 8 equal pieces using a sharp knife.
Repeat the process with the remaining nori sheets and fillings.
Serve the sushi rolls with pickled ginger and additional wasabi, if desired.
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 97.0 g | 35% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 16.5 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1478 mg | 31% | |
*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.
