Shrimp Recipe

Rinse and soak rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve. Rinse under cold running water, gently swishing rice with your hand, until the runoff is mostly clear (about 8–10 rinses). Drain, then transfer rice to a bowl and cover with cold water. Soak for 20–30 minutes, then drain thoroughly.

Cook rice

Combine the drained rice and 2.2 cups water in a medium saucepan with a tight-fitting lid. Let sit 10 minutes. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer for 12–14 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp fine sea salt in a small saucepan over low heat, stirring until sugar dissolves; do not boil. Transfer cooked rice to a large wooden or nonreactive bowl. Pour the seasoned vinegar over rice and gently fold with a rice paddle or spatula to mix and slightly mash grains together while fanning the rice to cool to near room temperature (about 5–8 minutes). Cover with a damp cloth to keep moist until forming.

Prepare shrimp

If shrimp are frozen, thaw completely in the refrigerator or under cold running water. Peel and devein if not already done; leave tails on or remove per preference. Make a shallow lengthwise slit along the underside (belly) of each shrimp and gently press to flatten so it will sit neatly on the rice (but keep the pieces intact). Pat shrimp dry with paper towels.

Poach shrimp gently

In a small saucepan bring 2 cups water to a gentle simmer. Add 1/2 tsp kosher salt and 1/2 tsp sugar. Add the shrimp and poach just until opaque and cooked through, about 1.5–2 minutes depending on size. Do not overcook. Immediately transfer shrimp to an ice bath (bowl of ice water) to stop cooking. Drain and pat dry.

Optional quick-brine

If you prefer lightly seasoned shrimp, combine 1 tsp rice vinegar with 1 tbs water and brush or briefly dip the cooled shrimp into that solution, then pat dry. This step is optional.

Finish shrimp

Place a small dab (about 1/8 to 1/4 tsp) of prepared wasabi on the underside (rice-contact side) of each shrimp, or spread a thin smear on the rice when assembling if preferred.

Form nigiri

With slightly moistened hands (water or a few drops of seasoned rice vinegar to prevent sticking), take about 2 tablespoons (roughly 20–25 g) of sushi rice and shape it into an oblong mound about 2–2.5 inches long and 1 inch wide, compressing gently but not squashing the grains. Repeat to make 12 rice mounds.

Top with shrimp

Place a dab of wasabi on the underside of each prepared shrimp, then drape the shrimp over each rice mound, pressing gently so shrimp adheres to rice. If needed, secure by wrapping a very thin strip of nori (not included) around the middle for presentation.

Service suggestions

Arrange shrimp nigiri on a platter. Serve immediately with soy sauce, pickled ginger and additional wasabi on the side. For best texture, consume within 30 minutes of assembly.