Ebi Nigiri Shirmp
Elevate your sushi night with this elegant and flavorful Ebi Nigiri Shrimp recipe! Featuring delicate, perfectly poached shrimp paired with seasoned sushi rice, this Japanese delicacy is as simple as it is sophisticated. Each piece of ebi nigiri is hand-formed with care, showcasing tender shrimp perched atop a mound of tangy rice infused with the perfect balance of rice vinegar, sugar, and salt. The shrimp's natural sweetness shines through, complemented by optional sides of soy sauce, wasabi, and pickled ginger for a traditional finishing touch. Whether you're preparing it for a sushi platter, date night, or an indulgent treat for yourself, this recipe offers an authentic taste of Japan that’s both accessible and impressive.
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Recipe Information
Ingredients
- 12 pieces Shrimp (medium to large, peeled and deveined)
- 2 cups Sushi rice
- 2.5 cups Water
- 4 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 2 tablespoons Soy sauce (optional, for serving)
- 2 tablespoons Pickled ginger (optional, for serving)
- 1 teaspoon Wasabi (optional, for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed sushi rice and 2.5 cups of water in a rice cooker or a large pot. Cook according to your rice cooker instructions, or bring the water to a boil, then reduce the heat to low, cover, and cook for about 15 minutes. Let the rice rest for 10 minutes after cooking.
In a small saucepan, combine the rice vinegar, sugar, and salt. Heat gently over low heat, stirring until the sugar and salt dissolve. Remove from heat and let it cool to room temperature.
Transfer the cooked rice to a large bowl or flat container. Drizzle the vinegar mixture evenly over the rice. Use a wooden spoon or paddle to gently fold the vinegar mixture into the rice, being careful not to mash the grains. Allow it to cool to room temperature, covering it with a damp towel to prevent drying out.
Bring a pot of water to a boil. Add the peeled and deveined shrimp and cook for 2-3 minutes, just until pink and opaque. Do not overcook. Drain the shrimp and immediately transfer them to a bowl of ice water to stop the cooking process.
Once the shrimp are cool, dry them gently with a paper towel. Use a sharp knife to carefully slice each shrimp in half lengthwise, keeping the tail intact if you wish for presentation.
With clean, damp hands, take a small amount of seasoned sushi rice (approximately 2 tablespoons). Shape the rice into an oval-shaped mound, pressing lightly to keep it firm but not too compact.
Place one piece of shrimp (cut-side down) over the top of the rice mound, gently pressing to adhere the shrimp to the rice. Repeat with the remaining rice and shrimp.
Serve the ebi nigiri immediately on a platter with optional soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 6.9 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 123 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
