High Protein Ebi Sushi

Elevate your sushi night with this High Protein Ebi Sushi recipe, a modern twist on the classic ebi sushi that combines tradition with a health-conscious edge. Featuring tender sushi-grade shrimp atop a flavorful bed of sushi rice and protein-packed quinoa, this recipe offers a nutrient-rich alternative without compromising on authentic taste. The subtly sweet and tangy rice vinegar dressing perfectly complements the plump, juicy shrimp, creating a balanced bite every time. Quick to prepare in under an hour, this high-protein sushi is perfect for a light dinner, meal prepping, or as an impressive appetizer for guests. Garnish with thinly sliced nori for added texture and serve with soy sauce and wasabi for dipping. Whether you're a sushi enthusiast or a health-savvy foodie, this recipe is your ultimate fusion of flavor and nutrition!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 12 pieces Sushi-grade shrimp
• 1 cup Sushi rice
• 0.25 cup Quinoa
• 1.5 cups Water
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 2 tablespoons Soy sauce
• 1 teaspoon Wasabi paste
• 1 optional for garnish, sliced thinly Nori sheets

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice has the right texture.

Step 2

In a medium pot, combine the rinsed sushi rice, quinoa, and 1.5 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed.

Step 3

Remove the rice and quinoa mixture from heat and let it stand covered for 10 minutes. This resting period completes the cooking process.

Step 4

Meanwhile, combine the rice vinegar, sugar, and salt in a small saucepan. Heat over low heat until the sugar and salt are dissolved. You do not want the mixture to boil.

Step 5

Transfer the cooked rice and quinoa to a large bowl. Gradually add the vinegar mixture while gently folding the rice with a spatula to combine. Allow the rice to cool to room temperature.

Step 6

While the rice cools, prepare the shrimp. If the shrimp are raw, boil them in salted water for 2-3 minutes until they turn pink and opaque. Immediately transfer them to an ice bath to stop the cooking process. Peel and devein if necessary.

Step 7

Once the rice is cooled, prepare to assemble the sushi. Moisten your hands with water to prevent sticking, and shape about 1-2 tablespoons of the rice mixture into a small oval mound.

Step 8

Place a small amount of wasabi paste on top of the rice mound, then lay a piece of shrimp over the wasabi, pressing gently to adhere to the rice.

Step 9

Repeat with the remaining shrimp and rice. Arrange the sushi on a serving platter.

Step 10

Optionally, garnish the sushi with thin slices of nori or serve with soy sauce for dipping.

Nutrition Facts

Serving size	876.4 grams (876.4g)

Amount per serving	% Daily Value*
Calories	695

Total Fat 4.90g	6%
Saturated Fat 0.40g	2%
Polyunsaturated Fat 0.20g
Cholesterol 340mg	113%
Sodium 3052mg	133%
Total Carbohydrate 101.80g	37%
Dietary Fiber 1.90g	7%
Total Sugars 13.40g
Protein 58.10g	116%

Vitamin D 0IU	0%
Calcium 176mg	14%
Iron 4mg	19%
Potassium 754mg	16%

*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: 6.5%

Protein: 34.0%

Carbs: 59.6%