Soy-Free Shrimp Sushi
Elevate your sushi game with this elegant Soy-Free Shrimp Sushi recipe—perfect for those seeking a fresh seafood-inspired treat without soy-based sauces. Featuring tender, vinegared sushi rice paired with succulent shrimp, creamy avocado slices, and crisp cucumber, these homemade rolls are bursting with vibrant flavors and textures. Ditch the soy sauce in favor of natural seasonings like rice vinegar and lemon juice for a light, allergen-friendly twist. Ideal for sushi enthusiasts or anyone looking for a wholesome, DIY sushi experience, this recipe delivers restaurant-quality results right in your kitchen. Whether you’re hosting a sushi night or preparing a special dinner, these rolls are as visually stunning as they are delicious. Easy to assemble and ready in just an hour, they’re sure to impress every sushi lover at the table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups sushi rice
- 2 cups water
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 12 pieces shrimp, peeled and deveined
- 3 full sheets nori sheets
- 1 cucumber, julienned
- 1 avocado, sliced
- 2 teaspoons lemon juice
- 1 teaspoon wasabi paste (optional)
- 1 tablespoon pickled ginger (optional)
Instructions
Rinse the sushi rice in a sieve under cold water until the water runs clear, then drain well.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
While the rice is cooking, combine the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt are dissolved.
Once the rice is cooked, remove it from the heat and let it stand, covered, for 10 minutes. Then, transfer the rice to a large bowl and stir in the vinegar mixture. Allow the rice to cool to room temperature.
While the rice cools, prepare the shrimp. Bring a small pot of water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp and set aside to cool.
Halve the avocado and remove the pit. Scoop out the flesh and slice it thinly. Drizzle with lemon juice to prevent browning.
To assemble the sushi rolls, place a bamboo sushi mat on a flat surface and put a sheet of nori on top, shiny side down.
Moisten your hands with water and spread a thin layer of rice over the nori, leaving a 1-inch border on the top edge.
Arrange 4 pieces of cooked shrimp along the bottom edge of the rice, followed by a line of cucumber and avocado slices.
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly as you roll to keep the fillings in place. Seal the edge with a little water.
Repeat the process with the remaining nori, rice, shrimp, and vegetables.
Using a sharp knife, slice each roll into 8 pieces. Serve with wasabi paste and pickled ginger, if desired.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 2988 mg | 130% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 28.2 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1610 mg | 34% | |
*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.
