Heart-Healthy Ebi Sushi

Indulge in a guilt-free sushi experience with this Heart-Healthy Ebi Sushi recipe, a nutritious twist on the beloved Japanese classic. Crafted with fiber-rich brown rice, low-sodium soy sauce, and tender poached shrimp, this dish is perfect for those seeking a mindful yet flavorful meal. Infused with a zesty rice vinegar seasoning and garnished with crisp cucumber slices, toasted sesame seeds, and tangy pickled ginger, each bite delivers a delightful balance of taste and texture. A touch of wasabi and a wrap of nori bring traditional flair, while its easy preparation makes it a great option for light lunches or elegant appetizers. Serve with fresh lemon wedges for a citrusy finish, and savor this heart-healthy take on sushi that doesn’t compromise on flavor.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 tablespoons Rice vinegar
• 1 tablespoon Mirin
• 1 tablespoon Low-sodium soy sauce
• 1 teaspoon Sugar
• 0.5 teaspoons Salt
• 10 pieces Medium shrimp (peeled, deveined)
• 2 cups Water
• 0.5 Cucumber (thinly sliced)
• 1 Lemon (sliced into wedges)
• 2 teaspoons Wasabi paste
• 0.25 cup Pickled ginger
• 1 Nori sheets
• 1 tablespoon Toasted sesame seeds

Directions

Step 1

Rinse the brown rice under cold water until the water runs clear.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then cover and reduce the heat to low. Cook for 35-40 minutes or until the rice is tender and water is absorbed.

Step 3

While the rice is cooking, blend rice vinegar, mirin, sugar, and salt in a small bowl until sugar is dissolved.

Step 4

Once rice is cooked, transfer it to a large, wide bowl and gently fold in the vinegar mixture. Let it cool to room temperature.

Step 5

Bring 2 cups of water to a boil in a small saucepan. Add the shrimp and blanch for 2-3 minutes until pink and cooked through. Immediately transfer shrimp to an ice bath to stop the cooking.

Step 6

Drain the shrimp and pat them dry with a paper towel.

Step 7

Cut the nori sheet into strips about an inch wide.

Step 8

Wet your hands with water and shape a small amount of rice (about 1 tablespoon) into an oval shape, repeat for the remaining rice.

Step 9

Spread a small amount of wasabi on top of each rice ball.

Step 10

Place a cooked shrimp on top of the wasabi-topped rice ball, pressing gently to secure.

Step 11

Wrap a strip of nori around the middle of each sushi piece to hold the shrimp in place.

Step 12

Garnish with a thin slice of cucumber and a sprinkle of toasted sesame seeds if desired.

Step 13

Serve the sushi pieces with lemon wedges, additional wasabi, pickled ginger, and low-sodium soy sauce for dipping.

Nutrition Facts

Serving size	982.9 grams (982.9g)

Amount per serving	% Daily Value*
Calories	488

Total Fat 7.70g	10%
Saturated Fat 1.30g	7%
Polyunsaturated Fat 0.40g
Cholesterol 189mg	63%
Sodium 2827mg	123%
Total Carbohydrate 73.70g	27%
Dietary Fiber 8.50g	30%
Total Sugars 16.30g
Protein 33.80g	68%

Vitamin D 0IU	0%
Calcium 230mg	18%
Iron 3mg	18%
Potassium 596mg	13%

*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: 13.9%

Protein: 27.1%

Carbs: 59.0%