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Shrimp nigiri sushi with a source of protein.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
150
KCAL / 100G
Carbs
26.2g
· 71%
Protein
7.8g
· 21%
Fat
1.4g
· 8%
Fiber
0.5g
Vitamins
B12
0.55µg · 23% DV
B3
1.4mg · 9% DV
B5
0.24mg · 5% DV
B6
0.08mg · 5% DV
Minerals
Selenium
19µg · 35% DV
Phosphorus
118mg · 17% DV
Sodium
310mg · 13% DV
Iodine
20µg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.3g
MONOUNSATURATED
0.38g
POLYUNSATURATED
0.28g
Omega 6:3 ratio 1.6:1
Below the ideal 4:1 — a good omega balance.
Ebi sushi is usually made with cooked shrimp, often boiled or steamed. That makes it different from sushi topped with raw fish.
The flavor usually comes from the seasoned sushi rice, which is made with vinegar, sugar, and salt. Ready-made versions can also vary depending on sauces and recipe style.
It pairs well with wasabi, pickled ginger, miso soup, and simple vegetable sides. Adding a vegetable dish or another protein source can make the meal more balanced.
Because it contains rice, it can work well as a light pre-workout meal. After training, it may be better paired with an extra protein source if you want a more recovery-focused meal.
Fresh sushi is best eaten the same day it is made. If refrigerated, it should be kept properly chilled and not left at room temperature for long, especially because it contains seafood.
You can, but the texture usually suffers after thawing. The rice can become dry or mushy, and the shrimp may lose its best texture.
Ebi sushi usually uses simply cooked shrimp, while shrimp tempura sushi uses battered and fried shrimp. Tempura versions are typically heavier, crispier, and richer.
Some parents prefer it over raw-fish sushi because the shrimp is usually cooked. Still, shellfish allergy risk and salty dipping sauces are important things to watch.
Yes, it can, especially when portions are moderate. The main issue is that sushi is easy to overeat, and creamy sauces or fried sides can make the meal much heavier.
Anyone with a shellfish allergy should avoid it. People who are pregnant, immunocompromised, or buying ready-made sushi should also pay close attention to freshness, hygiene, and storage.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.