Soy-Free Ebi Sushi

Elevate your sushi night with this fresh and flavorful Soy-Free Ebi Sushi recipe, a delightful twist on the traditional Japanese favorite. Perfect for those avoiding soy-based sauces, this recipe highlights succulent poached shrimp, fragrant sushi rice seasoned with a delicate blend of rice vinegar, sugar, and salt, and a touch of zesty wasabi for a hint of heat. Tied together with optional nori strips for added texture, each bite is a harmonious balance of taste and authenticity. Quick to prepare in under an hour, this soy-free sushi is a crowd-pleasing option for allergen-friendly dining or a light, elegant appetizer. Serve alongside pickled ginger for a refreshing complement to this sushi bar classic!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 8 large Shrimp (peeled and deveined)
• 0.5 Lemon (sliced)
• 2 teaspoons Wasabi paste
• 2 sheets Nori (seaweed sheets, optional)
• 1 tablespoon Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water in a fine-mesh sieve until the water runs clear to remove excess starch.

Step 2

In a medium saucepan, combine 1 cup of rinsed sushi rice with 1.25 cups of water. Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes.

Step 3

Remove the rice from the heat, keeping it covered, and let it steam for another 10 minutes.

Step 4

While the rice is steaming, in a small bowl, mix the rice vinegar, sugar, and salt until dissolved.

Step 5

Transfer the cooked rice to a large wooden or non-reactive bowl. Pour the vinegar mixture over the rice, gently folding with a spatula to combine. Let it cool to room temperature.

Step 6

In a small saucepan, bring water to a boil with several lemon slices.

Step 7

Add the shrimp to the boiling water and poach for 2-3 minutes until they are pink and opaque, then drain and chill immediately in cold water. Pat dry with paper towels.

Step 8

Prepare the sushi pieces by taking a small portion of rice and forming it into an oblong shape using slightly damp hands to prevent sticking.

Step 9

Spread a tiny amount of wasabi on one side of each shrimp and place it on top of the rice, pressing gently to adhere.

Step 10

If using nori, cut it into thin strips and wrap it around the middle of the sushi to secure the shrimp.

Step 11

Repeat the assembly for the remaining shrimp and rice.

Step 12

Serve the soy-free ebi sushi with pickled ginger on the side as a palate cleanser.

Nutrition Facts

Serving size	(731.0g)

Amount per serving	% Daily Value*
Calories	516.8

Total Fat 3.3g	0%
Saturated Fat 0.6g	0%
Polyunsaturated Fat 0.4g
Cholesterol 234.4mg	0%
Sodium 1971.7mg	0%
Total Carbohydrate 84.2g	0%
Dietary Fiber 3.7g	0%
Total Sugars 14.7g
Protein 36.8g	0%

Vitamin D 214.6IU	0%
Calcium 124.5mg	0%
Iron 2.4mg	0%
Potassium 550.3mg	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: 5.8%

Protein: 28.7%

Carbs: 65.6%