Ingredients:

  • 1 ½ cups Japanese Short-Grain Rice (300 g)
  • 1 ½ cups Filtered Water (360 ml, for cooking)
  • ¼ cup Unseasoned Rice Vinegar (60 ml)
  • 2 Tbsp Granulated Sugar (30 g)
  • 1 tsp Fine Sea Salt (5 g)
  • 12 count Large Shrimp (Prawns), shell on, head off, deveined (300 g)
  • 6 cups Water (1.5 L, for poaching)
  • 1 Tbsp Salt (15 g, for poaching water)
  • 1 Tbsp Sake (15 ml, Cooking Wine, Optional)
  • Wasabi Paste (To taste)
  • Pickled Ginger (Gari, To serve)
  • Soy Sauce (Shoyu, To serve)

Instructions:

  1. Place the short-grain rice in a sieve and rinse under cold running water until the water runs completely clear. This removes excess starch and is non-negotiable for perfect sushi rice. Drain well.
  2. Combine the rinsed rice and cooking water in the rice cooker or heavy pot. Cook according to instructions. If using a pot, bring to a boil, cover tightly, reduce heat to low, and simmer for 15 minutes.
  3. Once cooked, switch off the heat and let the rice steam, undisturbed, for another 10–15 minutes. Do not lift the lid.
  4. While the rice steams, combine the rice vinegar, sugar, and salt in a small saucepan. Heat gently until the sugar and salt are fully dissolved. Set aside to cool slightly.
  5. Transfer the hot rice immediately into a non-metallic cooling bowl. Pour the Awasezu evenly over the rice. Using a spatula, gently slice and fold the rice to distribute the seasoning. While folding, fan the rice to cool it quickly to body temperature (tepid/lukewarm). Cover with a damp cloth.
  6. Shell the raw shrimp completely (leaving the tail segment attached if desired). Make a small, shallow cut along the belly side to allow it to straighten. Thread two bamboo skewers lengthwise through each shrimp to hold it perfectly straight, preventing the classic 'C' curl.
  7. Bring the large pot of salted water (and optional sake) to a rolling boil. Drop the skewered shrimp in. Cook for 2–3 minutes, until the shrimp is firm, opaque, and bright pink. Immediately transfer the cooked shrimp to an ice bath to halt the cooking process.
  8. Once cooled, remove the skewers. Butterfly the shrimp further by slicing deeply down the back, ensuring the cut doesn't go all the way through, so it lays flat when pressed.
  9. Keep a small bowl of water mixed with a splash of vinegar ('tezu') nearby. Wet your hands thoroughly before touching the rice to prevent sticking.
  10. Take about 1 ½ to 2 tablespoons of seasoned rice and gently form it into an oblong, uniform oval shape in the palm of your hand. Use very light pressure.
  11. Apply a tiny dab of wasabi paste onto the rice base. Take one butterflied shrimp and place it cut-side down onto the rice mound. Gently press the shrimp onto the rice using two fingers. Flip the nigiri over and shape the sides one last time with light pressure. Plate immediately.