Ebi (shrimp) Sushi (2 Pcs) Recipe
Make Ebi (shrimp) Sushi (2 Pcs) Recipe in just 45m. 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
Sushi Rice Preparation
- 1
Rinse the Rice
Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and 1.5 cups of water. Bring to a boil over medium heat. Once boiling, cover with a lid, reduce the heat to low, and simmer for 20 minutes.
- 3
Prepare Sushi Vinegar
In a small bowl, combine rice vinegar, sugar, and salt. Stir until dissolved.
- 4
Mix the Rice and Vinegar
Once the rice is cooked, remove it from heat and let it sit, covered, for 10 minutes. Transfer the rice to a large bowl and gently fold in the sushi vinegar mixture. Allow it to cool to room temperature.
Shrimp Preparation
- 5
Boil the Shrimp
In a small saucepan, bring 1 cup of water and 1 tsp of salt to a boil. Add the peeled and deveined shrimp and cook for 2-3 minutes until they turn pink and are cooked through.
- 6
Cool the Shrimp
Remove the shrimp from the boiling water and place them in an ice bath to stop the cooking process. Once cooled, drain and set aside.
Assembly
- 7
Prepare the Nori
Lay the nori sheet shiny side down on a bamboo sushi mat or clean surface.
- 8
Add Sushi Rice
With wet hands, take a handful of sushi rice and gently spread it over the nori, leaving a 1-inch border at the top.
- 9
Place Shrimp
Lay 2 shrimp horizontally across the center of the rice-covered nori.
- 10
Roll the Sushi
Using the bamboo mat, roll the nori away from you, applying gentle pressure to form a tight roll. Seal the edge with a little water.
- 11
Slice and Serve
Using a sharp knife, slice the roll into 2 equal pieces. Serve with wasabi, soy sauce, and pickled ginger on the side.
