Ebi nigiri and sashimi might be on the menu of every sushi restaurant in the world. But what is it, and is it raw?
There is no single answer.
This post dives into shrimp sushi, covering the different types of ebi, their preparations, and how they taste.
What is Ebi?
On a sushi menu, ebi refers to shrimp. Ebi is usually butterflied, skewered, and boiled, then made into sushi or sashimi. But shrimp can be served raw when it’s very fresh and properly handled.
A large variety of species make up ebi sushi in North America. The exact species and where it comes from are rarely clear. In Japan, a few species are preferred. I’ll cover those in the next section.
As a side note, ebi (海老, エビ) can be crab and lobster too. But generally, the term refers to shrimp.
This ebi sushi post is part of aninformative sushi and sashimi guide. Definitely check it out if you want to take your sushi game pro.
Where is Ebi Shrimp Found – Types of Ebi
There are a few classic types of ebi sushi in Japan. Some of these are available in the US and Canada.
Ebi Sushi in North America
In North America, most ebi are from SE Asia, the Gulf of Mexico, or off the coast of South America.
The flavor of standard boiled ebi sushi is mild and slightly sweet. It has a hint of umami and no fishiness. That’s why they’re great for beginners.
Kuruma Ebi
Kuruma ebi (車海老, クルマエビ) is the classic sushi shrimp of Japan. It can be served raw, but it’s usually boiled before being served as sushi. It’s known as the Japanese tiger prawn in English, Marsupenaeus japonicus.
Kuruma ebi isn’t widely available in the US.
If you see ebi sushi or sashimi on a menu, it’s referring to one of the two types above.
Ama Ebi – Sweet Shrimp
Ama ebi (アマエビ), or aka ebi, is the next most popular type of shrimp for sushi and sashimi. It’s often called sweet shrimp or red shrimp on menus. And it’s usually served raw. But as a bonus, the fried head is often served on the side.
Ama ebi has a sweet and mild flavor. And the texture is firm but tender. It’s a very mellow and delicious sushi item. But eating raw shrimp can be intimidating.
The species used to make ama ebi is the northern prawn, Pandalus borealis eous.
Check out my full-length post to learn more about ama ebi sushi and sashimi.
Botan Ebi – Pink Prawn
Botan ebi (ボタンエビ), Pandalus nipponensis, are another type of shrimp. Like sweet shrimp, it’s usually served raw. And also like ama ebi, the heads of botan ebi are usually served fried with the shrimp.
Botan ebi, like ama ebi, are also sweet and tender. They are super mild in flavor.
Ebi Sushi
Ebi sushi is almost always cooked and makes great beginners sushi. There are several types of ebi sushi that are popular.
Ebi Nigiri
Ebi nigiri sushi is a butterflied and boiled piece of shrimp over sushi rice. It’s beginner-friendly and great for kids. And it’s one of my favorite menu items too. The sweet, crunchy flavor of the shrimp contrasts with the slightly sour, soft sushi rice.
Ebi Tempura Roll
Shrimp tempura is a common menu item at Japanese restaurants. And you’ll often find it inside of rolls.
The shrimp tempura roll is a simple classic. Cucumber and avocado are common ingredients. So is fish roe like tobiko or masago.
Shrimp tempura is also commonly used on many large Western-style rolls. Crunchy rolls and dragon rolls often include ebi tempura, for example.
Chirashi
Chirashi is a bowl of sushi rice with raw and cooked ingredients scattered over the top. Ebi is a common ingredient in many chirashi bowls.
How to Make Ebi Shrimp
Ebi is easy to prepare at home. Start with fresh, whole shrimp. Next, skewer the lower part of the shrimp between the shell and the meat, keeping the shrimp straight.
Once your ebi are skewered, plunge them into boiling saltwater. Master sushi chef Jiro Ono recommends three and a half to four minutes. But this might be less for smaller prawns. Once the shrimp are bouncy in texture, plunge them into an ice water bath until they’re about room temperature.
Finally, remove the shell. The tail is usually kept in place for decorative purposes, however. Butterfly the underside of the shrimp, and remove the innards. The ebi is now ready to be used for sushi or sashimi.
Check out Hiroyuki Terada – Diaries of a Master Sushi Chef’s video to watch how a pro in action.
Ebi Sashimi
Sashimi is a thin slice of raw seafood. And it can be made with cooked ebi too. Sashimi ebi is great for diners looking to avoid the carbs, sugar, and salt in sushi rice.
31 Days of Sushi
If you find this page useful or enjoyable, I suggest you check out some of the other content in my31 Days of Sushicampaign. Every day in August I’ll share a new piece of content. Topics are centered around nigiri and maki sushi. I include sashimi info, as well.
Share Your Opinions on Ebi Sushi!
No, not the restaurant! Ebi, the shrimp. Do you like it? Or is it too much of a beginner item? I love lots of “advanced” cuts of sushi and sashimi. But plain old ebi nigiri is still one of my favorites.
Also, what’s your favorite way to eat ebi?
Your comments are appreciated!
