Low Sodium Ebi Sushi

Delight in the flavors of this Low Sodium Ebi Sushi, a healthier twist on classic Japanese cuisine that's perfect for sushi lovers seeking a low-sodium option. This recipe pairs tender, poached shrimp with perfectly seasoned sushi rice, lightly flavored with a touch of rice vinegar and a hint of sweetness from sugar—no added salt necessary. A quick brush of mirin and lemon juice enhances the shrimp's natural sweetness, delivering a burst of umami without compromising on flavor. With just 30 minutes of prep and 20 minutes of cooking, this elegant homemade sushi is simple yet satisfying, ideal for a light lunch or an impressive appetizer. Garnished with delicate strips of nori and optionally served with a dab of wasabi, this recipe showcases a mindful approach to classic ebi sushi while keeping it deliciously authentic.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 10 pieces Shrimp (medium to large, deveined and peeled)
• 1 teaspoon Mirin
• 1 teaspoon Lemon juice
• 1 teaspoon Wasabi paste (optional for serving)
• 1 sheet Nori (seaweed sheets, cut into strips for garnishing)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice stick together properly.

Step 2

Combine the rinsed rice and water in a rice cooker or a medium-sized pot. If using a pot, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes before letting it rest for another 10 minutes off the heat.

Step 3

While the rice is cooking, prepare the shrimp. Bring a small pot of water to a gentle boil and add the shrimp. Cook for about 2-3 minutes until the shrimp are pink and opaque. Do not overcook.

Step 4

Drain the shrimp and immediately place in a bowl of ice water to stop cooking and to cool them quickly. Once cooled, pat dry with paper towels.

Step 5

Prepare the sushi vinegar by combining rice vinegar and sugar in a small bowl. Microwave or heat gently until the sugar dissolves completely. Let it cool.

Step 6

Once the rice is done, transfer it to a large bowl or a tray. Add the vinegar mixture and use a spatula to gently fold the rice until evenly seasoned. Let the rice cool to room temperature.

Step 7

In a small bowl, mix the mirin and lemon juice together. Use this mixture to lightly brush over the shrimp to enhance the flavor without using salt.

Step 8

Wet your hands with water, take a small handful of seasoned rice, and shape it into an oval-gently compact form about the size of your shrimp.

Step 9

Place one shrimp on top of the rice, pressing gently to adhere. Repeat for the remaining shrimp and rice.

Step 10

Optionally, use strips of nori to wrap around the middle of each sushi piece as garnishing, and serve with wasabi on the side if desired.

Nutrition Facts

Serving size	(690.0g)

Amount per serving	% Daily Value*
Calories	482.8

Total Fat 1.6g	0%
Saturated Fat 0.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 292.9mg	0%
Sodium 358.7mg	0%
Total Carbohydrate 69.9g	0%
Dietary Fiber 1.2g	0%
Total Sugars 7.0g
Protein 42.3g	0%

Vitamin D 0IU	0%
Calcium 93.4mg	0%
Iron 1.8mg	0%
Potassium 498.1mg	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: 3.1%

Protein: 36.5%

Carbs: 60.4%