Soy-Free Shrimp Sushi

Delight in the fresh, vibrant flavors of Soy-Free Shrimp Sushi, a wholesome twist on the classic sushi roll that's perfect for those avoiding soy. This recipe combines tender sushi rice seasoned with a simple blend of rice vinegar, sugar, and salt, paired with succulent, perfectly cooked shrimp, creamy avocado slices, and crisp cucumber julienne, all rolled in nutrient-rich nori sheets. With no soy-based sauces or ingredients, this sushi is a lighter, allergen-friendly alternative that doesn’t skimp on taste. Ideal for sushi enthusiasts and beginner chefs alike, this recipe emphasizes simple techniques and minimal equipment, including a bamboo sushi mat, for effortless assembly. Serve this colorful sushi with optional wasabi paste and pickled ginger for a touch of authentic flair. Ready in about an hour, this homemade sushi dish is perfect for a fun dinner party, a healthy lunch, or a creative weeknight meal!

Nutriscore Rating: 72/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups sushi rice
• 2 cups water
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 12 pieces shrimp, peeled and deveined
• 3 full sheets nori sheets
• 1 cucumber, julienned
• 1 avocado, sliced
• 2 teaspoons lemon juice
• 1 teaspoon wasabi paste (optional)
• 1 tablespoon pickled ginger (optional)

Directions

Step 1

Rinse the sushi rice in a sieve under cold water until the water runs clear, then drain well.

Step 2

In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.

Step 3

While the rice is cooking, combine the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt are dissolved.

Step 4

Once the rice is cooked, remove it from the heat and let it stand, covered, for 10 minutes. Then, transfer the rice to a large bowl and stir in the vinegar mixture. Allow the rice to cool to room temperature.

Step 5

While the rice cools, prepare the shrimp. Bring a small pot of water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp and set aside to cool.

Step 6

Halve the avocado and remove the pit. Scoop out the flesh and slice it thinly. Drizzle with lemon juice to prevent browning.

Step 7

To assemble the sushi rolls, place a bamboo sushi mat on a flat surface and put a sheet of nori on top, shiny side down.

Step 8

Moisten your hands with water and spread a thin layer of rice over the nori, leaving a 1-inch border on the top edge.

Step 9

Arrange 4 pieces of cooked shrimp along the bottom edge of the rice, followed by a line of cucumber and avocado slices.

Step 10

Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly as you roll to keep the fillings in place. Seal the edge with a little water.

Step 11

Repeat the process with the remaining nori, rice, shrimp, and vegetables.

Step 12

Using a sharp knife, slice each roll into 8 pieces. Serve with wasabi paste and pickled ginger, if desired.

Nutrition Facts

Serving size	(1302.7g)

Amount per serving	% Daily Value*
Calories	1000.8

Total Fat 25.7g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 351.5mg	0%
Sodium 2987.9mg	0%
Total Carbohydrate 139.5g	0%
Dietary Fiber 13.6g	0%
Total Sugars 28.2g
Protein 56.7g	0%

Vitamin D 0IU	0%
Calcium 163.8mg	0%
Iron 4.1mg	0%
Potassium 1609.9mg	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: 22.8%

Protein: 22.3%

Carbs: 54.9%