The Best Safe Pregnancy Sushi Recipes You’ll Love

Are you pregnant and craving sushi? Here are some amazing sushi recipes that you can eat while pregnant. The best part? They are healthy for you and your baby!

Salmon-Avocado Seaweed Sushi:

Easy homemade sushi rolls! Salmon onigiri handrolls are made even more delicious with avocado and brown rice. Perfect for bento boxes and appetizer trays.


  • 1 cup uncooked brown rice short grain is best
  • 2 cups water
  • 7-8 sheets nori seaweed you can use any type, such as toasted, seasoned, plain
  • 1 jar or can cooked salmon if using canned, add 1 teaspoon soy sauce and mix well before adding to rolls
  • ½ large avocado


  • Cook rice according to your preferred method. (I use a rice cooker, but you can bring the rice and water to a boil, then reduce to a simmer and cover, cooking until water is absorbed.)
  • When rice is cooked and slightly cooled, lay out a sheet of nori, shiny side down. Wet your hands and scoop about ⅛-1/4 cup rice onto the nori, leaving about 1 inch on the bottom and 1.5-2 inches at the top. Press it together and into the seaweed so it sticks.
  • On the bottom part of the rice, closest to you, layer about a tablespoon of salmon and 3-4 slices of avocado. Pull the bottom over the fillings, and squeeze, then roll, squeezing tightly as you go. Wet your fingers and dab a little water on the top to help it seal. Place it seam-side-down and set aside for a few minutes as you continue rolling. (The rolls are easier to slice if they’ve been sitting for a bit.)
  • Roll each and then cut them with a sharp knife. Also, it is a good idea to cut off the ugly ends first and eat them immediately, then serve the nice, neat, and tightly rolled parts. 🙂 You can totally experiment with other ingredients, and we often like to add sesame seeds, green onions, and sesame oil. The combination of salmon and avocado and seaweed is DELICIOUS!
  • Note: You can cut these into 3, 4, 6, or 8 pieces, depending on how shove-able you need them to be…or how sharp your knife is! 🙂 Also – you can use old rice, but when it is warm it does seem to roll a tiny bit better because it is starchier.

For more details about this recipe click Here.

Shrimp Tempura Roll (Homemade Sushi)

Shrimp Tempura Roll, or the best homemade sushi recipe. Quick and easy to make, these low-calorie bites are the perfect party food for every occasion. The crispy fried shrimp tempura is paired with avocado and pickled ginger in a fantastic rice roll that is then served with a light Asian sauce. I’ll show you how to make a healthy appetizer that will impress all your guests. My shrimp tempura sushi is so delicious!


For the shrimp tempura

  • 150 g raw shrimp
  • 50 g plain flour
  • 1 teaspoon cornflour (cornstarch)
  • 125 ml sparkling water
  • ¼ teaspoon salt
  • ½ teaspoon baking powder

For the sushi roll

  • 1 cup sushi rice (sticky rice)
  • ½ cucumber, cut into sticks
  • cooked shrimp tempura
  • 1 teaspoon rice vinegar
  • 2 nori sheets
  • 2 tablespoon pickled ginger


  • To make the shrimp tempura, mix the flour, cornflour, baking powder, salt and sparkling water to form a light batter of creamy consistency.
  • In a large pan, add vegetable oil (the amount depending on the size of your pan, but about 2 cups should be enough), heat it up, then coat each shrimp in the batter, shaking any excess.
  • Fry for about one minute each shrimp, until the outside is golden and crispy. Repeat with the remaining shrimp.
  • To make the sushi roll, cook the rice according to the packet instruction, adding the rice vinegar to it, then leave it to cool completely.
  • Place the bamboo mat on the work surface, then cover it with a plastic sheet just to protect it from getting sticky from the rice.
  • Place the nori sheet on top of the pastic sheet, then spread half of the rice evenly over the nori, then flip the nori upside down so the rice is underneath and the nori sheet on top.
  • Add half of the shrimp tempura, cucumber sticks, and ginger near the edge of the nori closest to you.
  • Lift the end of the mat and roll it away using your thumbs to hold the filling in place until the nori forms a roll.
  • Chops the ends of the roll to make it neat, then cut into equal mini sushi rolls.
  • Repeat the process with the remaining ingredients, so you will have to big rolls.

For more details about this recipe click Here.

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