Ebi Sushi
Transport your taste buds straight to Japan with homemade Ebi Sushi, a simple yet elegant dish that celebrates the delicate sweetness of shrimp. This recipe pairs succulent, perfectly cooked large shrimp with fluffy, seasoned sushi rice, creating harmonious bites that are as beautiful as they are delicious. A touch of wasabi adds a gentle kick, while the glossy sushi rice, flavored with rice vinegar, sugar, and salt, balances every taste. With straightforward preparation steps like blanching the shrimp and mastering rice shaping, this dish is accessible for beginners yet impressive enough for sushi aficionados. Serve your freshly crafted ebi sushi with soy sauce for dipping and enjoy a light, flavorful treat that’s perfect for any special occasion or casual gathering. Keywords: Ebi Sushi recipe, shrimp sushi, homemade sushi, sushi rice, Japanese cuisine.
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Recipe Information
Ingredients
- 12 pieces Large shrimp (ebi), shells on
- 2 cups Sushi rice
- 5 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 3 cups Water
- 1 teaspoon Wasabi
- Soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Place the rice and water in a rice cooker. Cook according to the manufacturer's instructions. Once cooked, let it rest for 10 minutes.
In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt dissolve completely. Do not let it boil.
Transfer the cooked rice to a large wooden or plastic bowl. Gradually fold the vinegar mixture into the rice using a wooden spatula. Fan the rice to cool and give it a glossy finish.
Fill a bowl with cold water and ice. Bring a pot of water to a boil and add the shrimp. Cook for 2-3 minutes until just cooked through.
Immediately transfer the cooked shrimp to the ice bath to stop the cooking process. Once cooled, peel and devein the shrimp, leaving the tails on.
Make a small incision along the underside of each shrimp to help them lay flat.
With damp hands, form about 2 tablespoons of sushi rice into an oval shape. Place a small dab of wasabi on the underside of a shrimp and press it onto the rice.
Repeat the same process until all shrimp and rice are used.
Serve the ebi sushi with soy sauce for dipping.
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 149.1 g | 54% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 25.7 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 673 mg | 14% | |
*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.
