Dairy-Free Ebi Sushi

Delight in the simplicity and elegance of Dairy-Free Ebi Sushi, a homemade take on this Japanese classic that’s perfect for those avoiding dairy. Featuring tender shrimp perched atop perfectly seasoned sushi rice, this recipe captures the authentic flavors of traditional sushi while allowing for a completely dairy-free experience. With a simple yet effective cooking technique, you'll create beautifully balanced sushi rice infused with rice vinegar, sugar, and salt, paired with pink, succulent shrimp cooked in a ginger-infused broth. Finished with the option of securing each piece with a strip of nori, this recipe makes it easy to craft restaurant-quality sushi in under an hour. Serve with soy sauce and wasabi for an irresistible, allergen-friendly appetizer or light meal that radiates freshness and flavor.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.5 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 8 pieces large shrimp, peeled and deveined
• 1 sheet seaweed sheets (nori), cut into thin strips
• 2 cups water
• 4 slices ginger, sliced
• 0 optional soy sauce, for serving
• 0 optional wasabi, for serving

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice is sticky but not mushy.

Step 2

In a medium saucepan, combine the rinsed rice and 1.5 cups of water. Bring to a boil, then reduce the heat to low, cover, and let simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.

Step 3

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. This mixture will be used to season the rice.

Step 4

Transfer the cooked rice to a large bowl and gently fold the vinegar mixture into the rice with a wooden spatula. Be careful not to mash the rice; the goal is to coat it evenly while cooling it. Let it cool to room temperature.

Step 5

Meanwhile, in another saucepan, bring 2 cups of water with 4 slices of ginger to a boil.

Step 6

Add the shrimp to the boiling water and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp and place them in an ice-water bath to stop the cooking process.

Step 7

Once cooled, slice the shrimp in half lengthwise or keep whole, depending on your preference.

Step 8

Prepare a small bowl of water to keep your hands wet while shaping the sushi. This helps prevent rice from sticking to your hands.

Step 9

Grab a small amount of rice (about 2 tablespoons) and form it into an oval shape with your hands.

Step 10

Place a halved or whole shrimp on top of each rice oval. Press gently to adhere the shrimp to the rice.

Step 11

Optionally, wrap each piece with a thin strip of nori to help hold the shrimp in place, adding a touch of flavor.

Step 12

Serve your dairy-free ebi sushi with soy sauce and wasabi on the side, if desired.

Nutrition Facts

Serving size	(1239.4g)

Amount per serving	% Daily Value*
Calories	505.3

Total Fat 1.3g	0%
Saturated Fat 0.3g	0%
Polyunsaturated Fat 0g
Cholesterol 226.8mg	0%
Sodium 2522.9mg	0%
Total Carbohydrate 83.0g	0%
Dietary Fiber 2.4g	0%
Total Sugars 13.4g
Protein 37.8g	0%

Vitamin D 0IU	0%
Calcium 159.5mg	0%
Iron 2.2mg	0%
Potassium 671.7mg	0%

*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.

Source of Calories

Fat: 2.4%

Protein: 30.6%

Carbs: 67.1%