Sugar-Free Prawn Sushi
Elevate your sushi-making skills with this Sugar-Free Prawn Sushi recipe—a healthier twist on the classic favorite. Perfect for sushi enthusiasts looking to skip added sugars while savoring fresh, vibrant flavors, this dish uses seasoned sushi rice, succulent prawns, and fresh slices of avocado and cucumber, all wrapped in nutrient-rich nori sheets. Featuring low-sodium soy sauce and a hint of wasabi for dipping, it's packed with balanced taste and texture. Ready in just 45 minutes, this simple yet elegant recipe is ideal for dinner parties or meal prepping, serving up restaurant-quality sushi that’s both wholesome and delicious. Try your hand at crafting this homemade masterpiece today!
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Recipe Information
Ingredients
- 200 grams Sushi rice
- 250 ml Water
- 3 tablespoons Rice vinegar
- 0.5 teaspoons Salt
- 200 grams Large prawns, peeled and deveined
- 3 Nori sheets
- 0.5 Cucumber, sliced into thin strips
- 0.5 Avocado, sliced thinly
- 1 teaspoons Wasabi paste
- 4 tablespoons Low-sodium soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed sushi rice with 250 ml of water in a rice cooker and cook according to the manufacturer's instructions.
Once cooked, allow the rice to stand for 10 minutes before spreading it on a large plate or tray to cool slightly.
Gently fold in the rice vinegar and salt into the warm rice, ensuring even distribution. Allow the rice to cool to room temperature.
While the rice cools, bring a pot of water to a boil and add the prawns. Cook the prawns until they are pink and opaque, approximately 3-4 minutes. Drain and let them cool.
Place a sheet of nori on a sushi mat, shiny side down.
Wet your hands and spread a thin, even layer of the seasoned rice over the nori, leaving a 1-inch border at the top edge.
Arrange a few slices of cucumber, avocado, and prawns along the bottom third of the rice.
Using the sushi mat, roll the nori over the filling, pressing gently yet firmly to ensure the roll is tight.
Seal the edge of the nori with a little water to keep it closed.
Repeat the process with the remaining ingredients to form additional rolls.
Slice each roll into 6-8 pieces with a sharp knife.
Serve with a small dollop of wasabi paste and low-sodium soy sauce on the side for dipping.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 3674 mg | 160% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 1.6 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 965 mg | 21% | |
*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.
