Vegan Shrimp Nigiri
Experience the artistry of plant-based sushi with this Vegan Shrimp Nigiri recipe, a delightful twist on the traditional Japanese favorite. Featuring perfectly seasoned sushi rice and tender vegan konjac shrimp, this recipe delivers all the elegance and flavor of classic nigiri without animal products. A touch of wasabi and a strip of nori tie it all together, while soy sauce adds a savory dipping option. Easy to prepare in just 40 minutes, this vegan nigiri is perfect for sushi nights, elegant appetizers, or special occasions. Indulge in this seafood-free sushi creation that's sure to impress vegans and sushi lovers alike!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 10 pieces vegan konjac shrimp
- 1 sheet nori (seaweed) sheets
- 1 tablespoon wasabi paste
- for serving soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and results in fluffier rice.
Combine the rinsed rice and water in a rice cooker. Cook according to the manufacturer's instructions until the rice is fully cooked.
While the rice is cooking, combine rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt dissolve completely. Allow the mixture to cool.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Be careful not to mash the rice; instead, use a slicing motion to combine. Let the rice cool to room temperature.
Prepare the vegan konjac shrimp according to package instructions, if any preparation is required.
Cut the nori sheet into thin strips approximately 1/2 inch wide, to help secure the 'shrimp' to the rice.
Wet your hands with a mixture of water and rice vinegar (to prevent sticking), and take a small handful of rice to form an oval-shaped mound. Press gently to compact it, ensuring the top is flat for the 'shrimp' to sit on.
Spread a tiny bit of wasabi on the top of each rice mound, if desired.
Place a piece of vegan konjac shrimp on top of the rice mound.
Wrap a strip of nori around the middle of the nigiri, securing the 'shrimp' to the rice.
Repeat steps 7-10 for all servings. Arrange the nigiri on a serving plate.
Serve with soy sauce for dipping and enjoy your vegan shrimp nigiri!
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2072 mg | 90% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 14.7 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 266 mg | 6% | |
*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.
