Ebi Nigiri Sushi (Shrimp Nigiri) (2024)

If the thought of handling raw fish makes you a bit uneasy, starting with poached shrimp is an excellent choice. You might even be able to find shrimp ready-prepared, but if you can't you'll find everything you need to know about preparing shrimp from scratch together with how to form perfect nigiri.

Not only will you be set to enjoy restaurant-quality shrimp nigiri at a fraction of the price, but you can also apply these skills to other types of nigiri like tuna and salmon nigiri .

When I started making nigiri, finding the information I needed was a journey to say the least. I cobbled together what knowledge I could, flipping through my sushi cookbook, watching YouTube videos, and piecing together the information I found online. My goal now is to give you everything you need to know on crafting shrimp nigiri, all in one place along with step-by-step images and videos to give you a visual guide.

Why you'll love this recipe

• Beginner-friendly guide that ensures you nail shrimp nigiri on your first try with clear, easy-to-follow instructions.
• Packed with tips and troubleshooting advice to avoid common nigiri-making errors.
• Use everyday kitchen tools and equipment.
• No more dining out to get your sushi fix. Save money by making restaurant-quality ebi nigiri sushi at home.

Ingredient Notes

• Sushi rice: Opt for Japanese short-grain rice, which needs to be cooked and seasoned with sushi vinegar (Sushizu) for that perfect balance of sweetness, saltiness, and acidity.
• Large shrimp: Like tiger prawns, spot prawns, or Pacific white shrimp. Ensure they are fresh or properly thawed if frozen.
• Wasabi: Adds a zesty kick to your nigiri. Available in both powder and paste form.
• Rice vinegar: A key component in making hand water (Tezu), preventing the cooked rice from sticking to your hands. Apple cider vinegar is a good alternative.

Buying shrimp for nigiri

Opt for large fresh shrimp like tiger prawns, spot prawns, or Pacific white shrimp. ideally sourced from your local fishmonger. Look for signs of freshness like firm and glossy shells, shiny eyes, and a mild salty smell like the sea. Discolored shells or a strong, fishy odor are red flags indicating the shrimp are past their prime. Also, steer clear of pink shrimp that have already been cooked.

Some Japanese specialty stores, or online retailers offer ready-prepared shrimp. These shrimp have been poached and butterflied, making them a straightforward choice for those new to making shrimp nigiri or short on time. This option allows you to bypass some of the preparatory steps without compromising on quality.

How to prepare shrimp for nigiri

Removing the intestinal tract

The intestinal tract, a dark vein along the underside of the shrimp is a digestive tube where food is broken down and nutrients are absorbed. While not harmful, this vein can give the shrimp a gritty texture and looks unattractive. To remove it, hold the shrimp in your non-dominant hand, gently straighten it, slide a bamboo skewer between the shell and the body, and pull out the vein.

Skewering and poaching

Skewering shrimp along their belly side ensures they remain straight during cooking, preventing the natural curling that occurs when heated. Boil the skewered shrimp in a pot of water for about one minute, just until they turn opaque and pink.

Then briefly allow them to cool at room temperature before transferring them to an ice bath for two minutes. This stops the cooking process, ensuring the shrimp stay tender. Then you just need to butterfly the shrimp along the belly.

Making Sushi rice

Before you get started, you'll need a batch of sushi rice, at room temperature, seasoned with sushi vinegar. This is easier to prepare at home than you might think, using your rice cooker, Instant Pot, or the stovetop method.

My rice recipes guide you through each step—from washing the rice to removing excess starch, to cooking it to perfection, and finally seasoning it with the right balance of vinegar, sugar, and salt.

What is hand water (Tezu)?

Hand water (Tezu) is a straightforward mixture of 1 cup of cold water and 2 tablespoons of rice vinegar. It creates a non-stick barrier on your hands, preventing the sticky sushi rice from clinging to your skin.

To use Tezu, start by lightly moistening the palm of one hand with the mixture, then briskly rub both hands together. This action should be enough to keep the rice from sticking without making your hands too wet, which could cause the rice to fall apart. Keep the Tezu close and reapply as necessary to maintain that perfect balance between moisture and stickiness as you form you nigiri.

How much rice to use for each nigiri

The amount of rice you should use depends on the size of the shrimp, which should elegantly drape over the sushi rice, like a cozy blanket covering a bed.

In Western sushi restaurants, it's common to see the fish sitting on top of the rice, but you'd never see it done this way in Japan.

Step-by-Step Instructions

Step 1: Combine water and rice vinegar in a medium-sized bowl to prepare the hand water (Tezu).

See Also

Ebi Sushi: What it is and How to Make it | FeedMeBetterEbi Nigiri, Sashimi, & Maki: Shrimp Info, How to Make (2021)Ebi Furai (Japanese Deep-fried Shrimp with Panko) | SudachiWhat is Ebi Sushi and How to Make it? - Oak Rowan Foodie

Step 2: To remove the intestinal tract from the shrimp, locate the dark line along the backside. Insert a skewer under the second and third shell plates and lift to remove. If it doesn’t come out in one piece, continue with the next shell plates.

Step 3: Straighten a shrimp and slide a wooden skewer between the shell and body towards the tail. Repeat for all shrimp.

Step 4: Boil a large pan of salty water, add the shrimp, and cook for 1 minute. Let them cool at room temperature briefly before moving to an ice bath for 2 minutes.

Step 5: Pat the shrimp dry and peel off the shells while leaving the tail intact.

Step 6: Butterfly the shrimp along the belly to ensure they lie flat, checking for any remaining intestinal tract.

Step 7: With your dominant hand, pick up an egg-shaped ball of rice, gently compressing it into a rounded rectangular shape, by rotating it in your palm.

Step 8: Hold a prepared shrimp in your other hand, allowing it to rest on your fingers.

Step 9: Optional: Smear a bit of wasabi on your dominant hand's index finger and gently run it along the shrimp.

Step 10: Position the rice onto the shrimp and gently press down. Flip the nigiri right-side up, pressing it gently with your index and middle fingers. Place the finished nigiri on a wooden board and repeat with the remaining rice and shrimp.

Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.

Don't forget to tag#sushistayationon Instagram or@sushistaycationon Pinterest!