Vegetarian Shrimp Nigiri

Discover the art of plant-based sushi with this innovative Vegetarian Shrimp Nigiri recipe, perfect for vegans and vegetarians craving a taste of the sea without compromising their diet. Made with tender, konjac-based vegetarian shrimp, this recipe offers the authentic texture and flavor of traditional shrimp nigiri while remaining entirely seafood-free. The sushi rice is delicately seasoned with a blend of rice vinegar, sugar, and salt for the perfect balance of tangy and sweet, then topped with marinated plant-based shrimp and a touch of wasabi for a spicy kick. Finished with a nori strip for that iconic nigiri look, this recipe is quick to prepare in under 40 minutes and serves beautifully as an appetizer or centerpiece for your next sushi night. Pair it with pickled ginger and soy sauce for dipping, and you'll have an elegant, cruelty-free twist on a Japanese classic.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1.5 tablespoons Sugar
• 0.5 teaspoons Salt
• 10 pieces Konjac-based vegetarian shrimp
• 2 tablespoons Soy sauce
• 1 teaspoon Wasabi paste
• 1 sheet Nori sheets
• 2 tablespoons Pickled ginger

Directions

Step 1

Rinse 1 cup of sushi rice under cold water in a fine-mesh sieve until the water runs clear.

Step 2

In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low and cover the saucepan. Simmer for about 15 minutes, or until the water is absorbed and the rice is tender.

Step 4

Remove the rice from heat and let it sit, covered, for 10 minutes to steam.

Step 5

While the rice is resting, mix 2 tablespoons of rice vinegar, 1.5 tablespoons of sugar, and 0.5 teaspoons of salt in a small bowl until dissolved.

Step 6

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula. Allow the rice to cool to room temperature.

Step 7

In a clean bowl, marinate 10 pieces of konjac-based vegetarian shrimp in 2 tablespoons of soy sauce and set aside for 5 minutes.

Step 8

Cut the nori sheet into thin strips that are about 1cm wide, setting them aside for later.

Step 9

Wet your hands with water to prevent sticking and shape a small amount of rice into an oval mound, approximately 1 inch by 2 inches, pressing gently to compress but not smash the grains.

Step 10

Spread a small amount of wasabi paste on the undersides of the vegetarian shrimp pieces, then press each onto a mound of rice, wasabi side down.

Step 11

Secure each shrimp with a strip of nori, wrapping it around the middle of the nigiri.

Step 12

Repeat the process until all 10 pieces of nigiri are assembled.

Step 13

Serve immediately with pickled ginger and additional soy sauce for dipping.

Nutrition Facts

Serving size	(711.5g)

Amount per serving	% Daily Value*
Calories	425.6

Total Fat 1.5g	0%
Saturated Fat 0.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 3125.6mg	0%
Total Carbohydrate 91.6g	0%
Dietary Fiber 4.6g	0%
Total Sugars 19.7g
Protein 9.2g	0%

Vitamin D 0IU	0%
Calcium 74.0mg	0%
Iron 2.3mg	0%
Potassium 268.2mg	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: 3.2%

Protein: 8.8%

Carbs: 87.9%