Ebi (shrimp) Sushi Recipe
Make Ebi (shrimp) Sushi Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Shrimp Preparation
Assembly
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine mesh sieve and rinse under cold water until the water runs clear. This helps remove excess starch.
- 2
Cook the Rice
In a rice cooker, combine the rinsed sushi rice and 2.5 cups of water. Cook according to the rice cooker instructions. Alternatively, you can bring it to a boil in a pot, then reduce to low heat, cover, and simmer for 18-20 minutes until the water is absorbed.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Pour over the warm rice and gently fold to combine without mashing the grains. Allow it to cool to room temperature.
Preparing Shrimp
- 4
Boil the Shrimp
In a pot, bring 4 cups of water to a boil. Add 1 tsp of salt and the lemon juice, then carefully add the shrimp. Boil for 2-3 minutes until they turn pink and opaque.
- 5
Ice Bath
Remove the shrimp from the boiling water and immediately place them in an ice bath (a bowl of ice water) to stop the cooking process. Let them sit for a few minutes, then drain and peel, leaving the tails intact.
Assembling Sushi
- 6
Prepare Nori
Place a bamboo sushi mat on your work surface and lay one sheet of nori, shiny side down, on the mat.
- 7
Add Sushi Rice
Wet your hands to prevent sticking. Grab a handful of sushi rice and spread it evenly over the nori, leaving about a 1 inch border at the top.
- 8
Place Shrimp
Lay 2-3 pieces of shrimp horizontally across the center of the rice.
- 9
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Seal the edge of the nori with a little water.
- 10
Slice and Serve
Use a sharp knife to slice the roll into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.
