Soy-Free Prawn Sushi

Discover a fresh twist on a Japanese classic with this Soy-Free Prawn Sushi recipe—perfect for those seeking a sushi experience free of soy-based sauces. This vibrant dish features tender cooked prawns tucked inside rolls of perfectly seasoned sushi rice, crisp cucumber, and creamy avocado, all wrapped in sheets of nori. A touch of rice vinegar sweetened with sugar and balanced with a hint of salt elevates the rice to savory perfection, while a squeeze of lemon juice keeps the avocado bright and fresh. Rolled with care on a bamboo sushi mat and served alongside zesty wasabi, fresh ginger, and pickled ginger for garnish, this homemade sushi is as healthy as it is flavorful. Ready in just 40 minutes, this recipe is ideal for a fun dinner or as crowd-pleasing party bites. Explore this soy-free sushi delight today and bring the taste of Japan to your kitchen!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 3

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 0.25 cup Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 12 pieces Cooked prawns
• 3 sheets Nori sheets
• 1 medium Avocado
• 1 small Cucumber
• 1 teaspoon Lemon juice
• 1 teaspoon Wasabi
• 1 ounce Fresh ginger
• 2 tablespoons Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

Place the rinsed rice and water into a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.

Step 3

Remove the saucepan from heat and let the rice stand, covered, for an additional 10 minutes.

Step 4

In a small saucepan, combine rice vinegar, sugar, and salt. Heat on low and stir until the sugar and salt dissolve. Let cool slightly.

Step 5

Transfer the rice to a wooden or plastic bowl and gently fold in the vinegar mixture using a wooden spatula. Let the rice cool to room temperature.

Step 6

Slice the avocado in half, remove the seed and the skin, and cut it into thin strips. Sprinkle lemon juice over the avocado to prevent browning.

Step 7

Peel the cucumber and cut it into thin strips, removing seeds if necessary.

Step 8

Place a bamboo sushi mat on a flat surface. Lay a sheet of nori, shiny side down, on the mat.

Step 9

Using damp hands, spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top border.

Step 10

Arrange avocado strips, cucumber strips, and two prawns horizontally across the center of the rice.

Step 11

Using the sushi mat as a guide, carefully roll the sushi from the bottom edge, applying gentle, even pressure as you go. Seal the border with a little water.

Step 12

Repeat this process with the remaining nori sheets and filling ingredients.

Step 13

Using a sharp knife, moistened with water, slice each roll into 6-8 pieces.

Step 14

Serve the sushi with wasabi, fresh ginger shavings, and pickled ginger on the side.

Nutrition Facts

Serving size	(1131.0g)

Amount per serving	% Daily Value*
Calories	878.4

Total Fat 24.0g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 453.6mg	0%
Sodium 3491.8mg	0%
Total Carbohydrate 101.5g	0%
Dietary Fiber 14.6g	0%
Total Sugars 16.4g
Protein 69.1g	0%

Vitamin D 0IU	0%
Calcium 275.3mg	0%
Iron 9.4mg	0%
Potassium 1789.4mg	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: 24.0%

Protein: 30.8%

Carbs: 45.2%