Ebi Nigiri Recipe
Make Ebi Nigiri 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 (Ebi)
Assembly & Garnish
Method
Sushi Rice
- 1
Rinse and soak the rice
Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling with your hand, until the water runs nearly clear (about 6–8 rinses). Drain and soak the rice in 2.2 cups water for 20–30 minutes.
- 2
Cook the rice
Transfer soaked rice and its water to a rice cooker or a heavy saucepan. If using a saucepan, bring to a gentle boil over medium-high heat, then reduce to low, cover tightly, and simmer 12–15 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.
- 3
Prepare sushi vinegar
While rice cooks, combine 3 tablespoons rice vinegar, 1.5 tablespoons sugar, and 1 teaspoon fine sea salt in a small bowl. Stir until sugar and salt dissolve. Warm slightly (microwave 5–8 seconds) if needed to help dissolve.
- 4
Season the rice
Transfer hot rice to a large shallow wooden or non-reactive bowl (a hangiri if available). Gently fold sushi vinegar into the rice using a rice paddle or wooden spoon with a cutting motion to separate grains — do not mash. Fan the rice while folding to cool to body temperature (this gives a glossy finish). Cover with a damp towel until assembly.
Shrimp (Ebi)
- 5
Prepare shrimp
Peel shrimp, leaving the tail segment and tail fan intact for presentation. Devein by making a shallow slit along the back and removing the vein. Rinse and pat dry with paper towels. Using a small sharp knife, make 2–3 small shallow slits on the underside (belly) of each shrimp to help flatten during shaping.
- 6
Poach and cook shrimp
Bring 6 cups water to a gentle boil in a medium saucepan. Add 1 tablespoon kosher salt and 1 teaspoon sugar (optional). Add shrimp and poach very briefly — about 30–45 seconds — until they turn opaque and pink and the tail curls slightly. Do not overcook. Immediately transfer shrimp to an ice bath (2 cups ice + cold water) to stop cooking. Chill until cold, about 2–3 minutes.
- 7
Butterfly and press shrimp
Remove shrimp from ice bath and pat dry. Using kitchen shears or a knife, butterfly each shrimp by slicing along the back without cutting all the way through, then gently open and press the shrimp flat with the palm of your hand so it lies open and elongated. You may lightly press along the center of the underside slits so the shrimp stays flat. Optionally, give a light diagonal score across the back to help it drape over rice without curling.
- 8
Warm the shrimp (optional)
For classic ebi nigiri, many chefs warm the shrimp briefly on a hot griddle or by quick blow-torching to slightly reheat the surface and enhance aroma. If desired, heat a nonstick skillet over medium-high, briefly sear shrimp 5–8 seconds per side (do not overcook). Alternatively, use a culinary torch to gently warm the top for 1–2 seconds.
Assembly & Garnish
- 9
Form rice oblongs
Wet your hands with water mixed with a little rice vinegar (to prevent sticking). Take about 2 tablespoons (roughly 20–25 g) of seasoned sushi rice and shape into an oblong mound about 2–3 inches long and 1 inch wide by gently pressing with fingers and palm. The rice should be firm but slightly yielding — avoid compacting too hard.
- 10
Add wasabi and place shrimp
Spread a thin dab (about 1/8–1/4 teaspoon) of wasabi onto the underside (flat side) of each butterflied shrimp. Place the shrimp over the rice mound with the tail extending off the end. Press gently to adhere shrimp to rice with two fingers, smoothing the shrimp over the rice so it drapes nicely.
- 11
Finish and serve
Arrange ebi nigiri on a serving plate. Garnish each piece with a light sprinkle of toasted sesame seeds if desired. Serve immediately with pickled ginger and soy sauce for dipping. Consume within 30–60 minutes for best texture.