Shrimp Nigiri
Dive into the art of sushi making with this exquisite Shrimp Nigiri recipe, a perfect blend of simplicity and elegance. Featuring tender, juicy shrimp atop perfectly seasoned sushi rice, this dish is a delightful introduction to homemade Japanese cuisine. The recipe guides you step-by-step, from preparing fluffy, vinegared rice to shaping bite-sized mounds and delicately topping them with shrimp brushed with a hint of wasabi for a subtle kick. With just 45 minutes from prep to plate, this recipe is ideal for beginners and sushi enthusiasts alike. Pair your homemade Shrimp Nigiri with soy sauce for dipping and enjoy an authentic sushi experience in the comfort of your home. Keywords: Shrimp Nigiri, sushi recipe, homemade Japanese cuisine, sushi rice, wasabi, soy sauce for dipping.
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Recipe Information
Ingredients
- 12 pieces Raw shrimp
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cups Rice vinegar
- 2.5 tablespoons Sugar
- 1 teaspoon Salt
- 1 teaspoon Wasabi
- Soy sauce (for dipping)
Instructions
Start by preparing the sushi rice. Rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium-sized pot, combine the rinsed sushi rice with 2.5 cups of water. Allow it to soak for 30 minutes.
After soaking, bring the water to a boil over medium-high heat. Once boiling, reduce the heat, cover the pot, and let it simmer for 15 minutes.
Remove the pot from heat and let the rice sit, covered, for 10 minutes to allow it to steam and finish cooking evenly.
Meanwhile, prepare the sushi rice seasoning by mixing rice vinegar, sugar, and salt in a small saucepan. Heat gently until the sugar dissolves, then let it cool.
Transfer the cooked rice to a large bowl or a traditional hangiri if available. Gradually add the vinegar mixture, gently folding the rice with a wooden paddle to evenly distribute without smashing the grains. Let it cool to room temperature.
While the rice is cooling, prepare the shrimp. Peel and devein the shrimp, leaving the tail intact if preferred.
Bring a pot of water to a boil and briefly boil the shrimp for 1-2 minutes until they turn pink and are cooked through. Immediately plunge into ice water to stop cooking, then drain.
Once the rice has cooled, moisten your hands with water to prevent sticking and take about 2 tablespoons of rice per piece. Shape the rice into small, compact oval mounds approximately 2 inches long.
Take a piece of cooked shrimp and lightly brush a small amount of wasabi on the underside.
Press the wasabi-coated side of the shrimp onto the rice mound, gently pressing to adhere.
Repeat the process for remaining shrimp and rice. Serve immediately with soy sauce for dipping.
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 3795 mg | 165% | |
| Total Carbohydrate | 155.7 g | 57% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 32.0 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 278 mg | 6% | |
*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.
