The Classic Simple Elegant Ebi Nigiri Perfect Prawn Sushi

Classic Ebi Nigiri Prawn Sushi For Beginners

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Preparation time:20 Mins

Cooking time:30 Mins

Servings:4 servings (10-12 pieces)

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:

• 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.
• 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.
• Once cooked, switch off the heat and let the rice steam, undisturbed, for another 10–15 minutes. Do not lift the lid.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

Nutrition Facts

Calories	314 kcal
Protein	5.5 g
Fat	3.1 g
Carbs	47.9 g
Fiber	1.5 g
Sodium	10918 mg

Recipe Info

Category	Main Course
Cuisine	Japanese

The Cornerstone of the Platter: Why Ebi Nigiri Matters

When mastering the art of sushi at home, the Ebi Nigiri stands out as the perfect place to begin. This quintessential preparation of expertly cooked shrimp draped over seasoned rice is often considered the litmus test of a sushi chef’s fundamental skill. Unlike raw fish varieties, the simplicity of preparing Ebi Nigiri focuses entirely on execution: achieving perfectly textured, sticky rice and flawlessly cooked, straight Ebi (shrimp). The delicate sweetness of the cooked prawn harmonizes beautifully with the tangy, vinegared rice, making this form of Classic Shrimp Sushi an elegant and approachable centerpiece for any homemade platter. It’s a testament to the belief that true culinary genius often lies in the quality of preparation, not the complexity of ingredients.

Beyond the Takeout Menu: Your Healthy Sushi Beginning

Moving past pre-packaged sushi means unlocking better flavour, freshness, and control over ingredients. Our method for creating this spectacular Prawn Sushi is classified as medium difficulty—the steps are straightforward, but the precision required for the rice texture necessitates patience, making this an ideal challenge for ambitious home cooks.

Deconstructing the Classic: Elegance in Simplicity

This recipe focuses entirely on the integrity of its two main components. We utilize large, sweet shrimp, ensuring they are cooked quickly to maintain tenderness while showcasing the signature 'butterfly' cut required for Ebi Nigiri . We emphasize the preparation of Shari (vinegared rice), the absolute heart of the dish, ensuring it is lightly seasoned with the awasezu mix to achieve that glossy, slightly sticky finish essential for shaping. These Shrimp Sushi Recipes are truly about finding excellence in minimalism.

Is Ebi Nigiri Safe to Eat Raw? (Addressing a Common Concern)

A frequent question for those new to preparing seafood is whether the Shrimp Sushi topping needs to be cooked. For classic Ebi Nigiri , the answer is an emphatic yes. The shrimp used here must be thoroughly cooked (poached), ensuring it is firm, opaque, and safe to consume. This fully cooked nature is one of the reasons why Ebi Nigiri is one of the best Sushi Recipes For Beginners —it removes the concerns associated with handling and preparing raw, sushi-grade fish.

The Essential Tools You Already Own

Achieving high-quality results doesn't require a commercial kitchen. While traditional tools like a Hangiri (a wooden rice cooling tub) are ideal, a large, shallow, non-metallic bowl (glass or ceramic) works perfectly for seasoning the rice without risk of vinegar reaction. You will definitely need a fine-mesh sieve for washing the rice, a very sharp chef's knife for butterflying the shrimp, and crucially, long bamboo skewers to keep the prawns straight while cooking. A rice cooker is highly recommended for consistent results, though a heavy-bottomed saucepan with a tight lid will also suffice.

Why Homemade Shrimp Sushi Tastes Best

The flavour difference between homemade and store-bought sushi is dramatic, largely because of the rice. To achieve the correct texture, sushi rice must be served at or slightly below body temperature (tepid). Store-bought sushi is often refrigerated, resulting in hard, dry rice grains that diminish the delicate sweetness of the shrimp. When you take the time to prepare and properly season the rice and cook the Ebi fresh, you unlock a superior depth of flavour and a light, airy texture that truly elevates this Easy Shrimp Sushi .

The Essential List: Ingredients for Expert Shrimp Sushi

Creating high-quality sushi relies on sourcing and measuring ingredients precisely. You should aim for a total preparation time of about 1 hour and 20 minutes, including the critical cooling phases.

Perfecting the Grain: Selecting the Right Sushi Rice

The foundation requires 300g (1 ½ cups) of Japanese short-grain rice. This specific type is non-negotiable, as its high starch content creates the necessary stickiness and structure required to form the nigiri pad. Combine this with an equal measure of filtered water (360ml or 1 ½ cups) for cooking.

For the topping, secure 12 large, high-quality prawns (about 300g), preferably shell-on and head-off, but deveined.

Creating Awasezu: The Tangy Seasoning That Gives Sushi Life

The flavour of the rice comes entirely from the awasezu , the tangy seasoning mixture. This is prepared by gently heating 60ml (¼ cup) of unseasoned rice vinegar with 30g (2 Tbsp) of granulated sugar and 5g (1 tsp) of fine sea salt until fully dissolved. This balance of sweet, sour, and salty is what transforms plain steamed rice into Shari . For cooking the shrimp, have ready 1.5 L (6 cups) of water seasoned with 15g (1 Tbsp) of salt, and optionally, a tablespoon of sake to add aroma and sweetness.

The Garnishes and Binding Agents (Nori Strips, Wasabi)

The beauty of Ebi Nigiri is its simplicity, meaning Nori (seaweed) strips are usually unnecessary. Instead, focus on the binding agent: a dab of high-quality wasabi paste. This paste is not only for flavour but functions as the traditional "glue" connecting the delicate shrimp to the rice pad. Always plan to serve your finished creations with pickled ginger ( Gari ) and a light soy sauce ( Shoyu ).

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The Foundation: Preparing Fluffy, Sticky Sushi Rice

The quality of your Shari dictates the success of your How To Make Sushi endeavor. Start by placing the 300g of short-grain rice in a fine-mesh sieve and rinsing it under cold running water. This step is critical; continue rinsing until the water runs completely clear, removing excess surface starch that would otherwise make the rice gluey. Once rinsed, combine the rice and the filtered water in your rice cooker or heavy-bottomed pot. Cook thoroughly, following the directions for your appliance, or by simmering tightly covered for 15 minutes. Crucially, after cooking, let the rice steam, undisturbed and off-heat, for another 10 to 15 minutes. Do not peek—this extended steaming ensures the grains are cooked evenly and maintain their fluffy integrity.

Mastering the Ebi Butterfly: Cooking Prawns for Classic Shrimp Sushi

To achieve the picture-perfect flat profile of classic Ebi Nigiri , the shrimp requires special handling before and during cooking. Start by completely shelling the 12 large prawns, leaving the tail segment attached if you desire. The key technique here is to make a small, shallow cut along the inner (belly) curve where the legs were. This allows the shrimp to stretch. Next, thread two long bamboo skewers lengthwise through the shrimp, parallel to each other. This holds the prawn perfectly straight, preventing the frustrating 'C' curl that usually occurs when shrimp are boiled, ensuring you get that elegant, flat profile required for presentation. Bring your large pot of salted water (and sake, if using) to a rolling boil and drop the skewered shrimp in. Cook for precisely 2 to 3 minutes, just until the shrimp turns bright pink and opaque. Immediately plunge the cooked, skewered shrimp into an ice bath to rapidly halt the cooking process and lock in their colour and tenderness. Once cooled, remove the skewers and slice the shrimp deeply down the back (the opposite side from the initial cut) to fully butterfly and flatten the meat.

The Final Act: Hand-Shaping the Nigiri

With the rice cooked and seasoned, and the Ebi prepared, we move onto the artistry of assembly.

Washing and Resting: Prepping the Rice Grains

While the rice was steaming, the awasezu (vinegar, sugar, and salt mix) should have been prepared and cooled slightly. Once the rice is transferred hot into your non-metallic cooling vessel, pour the awasezu evenly over the grains. To prepare your hands for shaping, keep a small bowl of tezu (vinegar mixed with cold water) nearby and wet your hands thoroughly before you touch the rice. This step prevents the sticky rice from adhering to your skin and keeps the rice grains airy.

Seasoning the Rice: The Cutting and Folding Technique

Using a wooden spoon or spatula, employ a decisive slicing and folding motion to distribute the awasezu throughout the rice. Never stir or mash, as this releases too much starch and breaks the grains. As you fold, simultaneously fan the rice vigorously to cool it quickly to body temperature (tepid). This rapid cooling is vital for achieving the characteristic glossy sheen and preventing the rice from becoming gummy. Cover the seasoned rice with a damp cloth until ready for assembly.

Straightening the Prawn: Avoiding the Curl

After the successful skewering and blanching, your Ebi should now be perfectly straight. Take the butterflied shrimp and prepare it for assembly by pressing it lightly flat. The goal is a uniform, elegant prawn ready to cap the rice pad.

The Essential Simmer: Cooking the Ebi to Crisp Perfection

As reviewed in the preparation stage, the key to tender, crisp shrimp is the brief 2–3 minute simmer followed by the immediate ice bath. This process ensures the meat is firm but avoids the rubbery texture of overcooked shellfish.

Forming the Rice Pad: The Gentle Hand Technique

Dip your hands in the tezu , shake off excess water, and scoop 1 ½ to 2 tablespoons of seasoned rice into your palm. Gently compress and shape the rice into a uniform, oblong oval pad. The pressure must be exceptionally light—imagine you are holding a newborn chick. Over-squeezing is a common mistake that yields dense, unpleasant nigiri. The rice should hold its shape but still feel loose and breathable.

Assembly and Presentation Tips

Take a tiny dab of wasabi paste and smear it lightly onto the rice pad; this is the traditional adhesive. Next, place the butterflied shrimp (cut-side down, belly facing the rice) directly onto the wasabi line. Use two fingers to gently press the shrimp onto the rice, confirming the bond. Flip the nigiri over and shape the sides one last time with minimal pressure. These elegant pieces of Classic Shrimp Sushi should be served immediately alongside pickled ginger and soy sauce.

Optimizing Your Plate: Serving and Storage Insights

Ebi Nigiri is best enjoyed within moments of its creation. For a traditional plate, pair your creations with a side of lightly salted edamame and a steaming bowl of Miso Soup. When dipping, remember the etiquette: lightly dip the Ebi topping into the soy sauce, not the rice, as the rice absorbs liquid quickly and can cause the nigiri to fall apart.

Customizing Your Creation: Delicious Shrimp Sushi Variations

While the basic Shrimp Sushi offers unparalleled elegance, you can easily customize the dish. For a spicier flavour profile, try Spicy Ebi Nigiri by tossing the cooked, sliced shrimp in a mix of minced garlic, soy sauce, and sriracha before assembly. Alternatively, you could skip the nigiri form entirely and roll the shrimp with avocado and cucumber for a Tempura Ebi Maki.

Troubleshooting Dry Rice and Crumbly Nigiri

If your rice is dry and hard, it typically means it was either not steamed long enough after cooking or, more likely, it was refrigerated. Sushi rice dries out rapidly in the cold. If your nigiri falls apart, the fault usually lies with your hands: you need more tezu (vinegar water) to prevent sticking, or you failed to achieve the necessary lightness when shaping, resulting in grains that don’t bond properly.

How Long Does Homemade Ebi Nigiri Last?

For optimal texture and safety, homemade Ebi Nigiri should be consumed the same day it is made. Due to the rapid decline in rice quality, it should not be refrigerated, which ruins the texture. If necessary, you can store it lightly covered at room temperature for a maximum of three to four hours.

Nutritional Breakdown: A Healthy Alternative

As a low-fat protein option, Prawn Sushi makes an excellent, healthy meal. Based on standard portioning (about four pieces of nigiri), this recipe provides approximately 300 to 350 total calories and a robust 18g of lean protein, making it far lighter and often more satisfying than many standard takeout options.