Vegetarian Shrimp Nigiri
Bring the artistry of sushi to your table with this elegant Vegetarian Shrimp Nigiri recipe. Perfect for plant-based food lovers and sushi aficionados alike, this dish swaps traditional shrimp for konjac-based vegetarian shrimp, offering a realistic seafood texture without animal products. Delicately seasoned sushi rice is molded into perfect oval mounds and topped with marinated vegetarian shrimp infused with soy sauce and a touch of zesty wasabi. Each nigiri is wrapped with a thin nori strip for an authentic finish, making it a striking addition to your sushi platter. Ready in under 40 minutes, this recipe is ideal for a creative dinner party or a satisfying, guilt-free treat. Serve with pickled ginger and soy sauce for an irresistible umami pairing. Whether you're vegetarian, vegan, or simply looking to explore cruelty-free options, this versatile recipe is a must-try and a surefire crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1.5 tablespoons Sugar
- 0.5 teaspoons Salt
- 10 pieces Konjac-based vegetarian shrimp
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi paste
- 1 sheet Nori sheets
- 2 tablespoons Pickled ginger
Instructions
Rinse 1 cup of sushi rice under cold water in a fine-mesh sieve until the water runs clear.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and cover the saucepan. Simmer for about 15 minutes, or until the water is absorbed and the rice is tender.
Remove the rice from heat and let it sit, covered, for 10 minutes to steam.
While the rice is resting, mix 2 tablespoons of rice vinegar, 1.5 tablespoons of sugar, and 0.5 teaspoons of salt in a small bowl until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula. Allow the rice to cool to room temperature.
In a clean bowl, marinate 10 pieces of konjac-based vegetarian shrimp in 2 tablespoons of soy sauce and set aside for 5 minutes.
Cut the nori sheet into thin strips that are about 1cm wide, setting them aside for later.
Wet your hands with water to prevent sticking and shape a small amount of rice into an oval mound, approximately 1 inch by 2 inches, pressing gently to compress but not smash the grains.
Spread a small amount of wasabi paste on the undersides of the vegetarian shrimp pieces, then press each onto a mound of rice, wasabi side down.
Secure each shrimp with a strip of nori, wrapping it around the middle of the nigiri.
Repeat the process until all 10 pieces of nigiri are assembled.
Serve immediately with pickled ginger and additional soy sauce for dipping.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3126 mg | 136% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 19.7 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 268 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.
