Gluten-Free Ebi Sushi
Elevate your sushi-making skills with this delicious and accessible recipe for Gluten-Free Ebi Sushi, a perfect harmony of simplicity and flavor. This dish combines tender, perfectly cooked shrimp with lightly seasoned sushi rice, delivering a naturally gluten-free twist on the traditional Japanese favorite. The rice is delicately flavored with gluten-free rice vinegar, sugar, and salt for that classic sushi tang, while a touch of wasabi paste adds a subtle kick. This quick and easy recipe takes just 45 minutes from prep to plate and is ideal for those with dietary restrictions who want to enjoy authentic sushi at home. Serve your homemade Ebi sushi with gluten-free soy sauce and pickled ginger for a sophisticated, restaurant-quality experience right in your kitchen. Perfect for dinner parties, sushi nights, or satisfying a sushi craving, this gluten-free recipe is as beautiful as it is delicious.
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Ingredients
- 1 cup Sushi rice (short-grain white rice)
- 1.25 cups Water
- 12 pieces Raw shrimp
- 3 tablespoons Gluten-free rice vinegar
- 2 tablespoons Sugar
- 0.5 teaspoon Salt
- 2 tablespoons Gluten-free soy sauce
- 1 teaspoon Wasabi paste
- 0 as needed Optional: Pickled ginger
Directions
Step 1
Rinse 1 cup of sushi rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
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, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
Step 4
While the rice is cooking, 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 are opaque.
Step 5
Immediately transfer the cooked shrimp to an ice water bath to stop the cooking process and cool them down. Once cool, peel and devein the shrimp, keeping the tails intact if desired for presentation.
Step 6
In a small bowl, mix 3 tablespoons of gluten-free rice vinegar, 2 tablespoons of sugar, and 0.5 teaspoon of salt until dissolved.
Step 7
Transfer the cooked rice to a large bowl, gently fold in the vinegar mixture using a spatula. Allow it to cool to room temperature while occasionally fluffing with the spatula to help it cool evenly.
Step 8
To assemble the Ebi sushi, wet your hands with water to prevent sticking. Take a small handful of rice and shape it into an oval mound, approximately the size of the shrimp.
Step 9
Place a dab of wasabi paste on top of the rice mound, then lay a cooked shrimp on top, pressing gently to adhere.
Step 10
Repeat the above step until all shrimp and rice are used, forming approximately 12 pieces of Ebi sushi.
Step 11
Serve the gluten-free Ebi sushi with gluten-free soy sauce for dipping and, if desired, a side of pickled ginger for cleansing the palate.
Nutrition Facts
| Serving size | 803.5 grams (803.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 585 |
| Total Fat 3.00g | 4% |
| Saturated Fat 0.70g | 3% |
| Polyunsaturated Fat 0.20g | |
| Cholesterol 352mg | 117% |
| Sodium 3814mg | 166% |
| Total Carbohydrate 89.00g | 32% |
| Dietary Fiber 0.90g | 3% |
| Total Sugars 26.90g | |
| Protein 50.10g | 100% |
| Vitamin D 0IU | 0% |
| Calcium 115mg | 9% |
| Iron 6mg | 31% |
| Potassium 170mg | 4% |
Source of Calories