Ebi Nigiri (1 Pc) Recipe

Season cooked rice

If you don’t already have cooked sushi rice, cook Japanese short-grain rice and cool slightly. For this single piece, use 2 tablespoons (0.125 cups) of hot, freshly cooked sushi rice. Sprinkle 1 teaspoon of awasezu (or mix 3/4 tsp rice vinegar + 1/4 tsp sugar + pinch of salt) evenly over the rice. Fold gently with a rice paddle or spoon until glossy and slightly sticky but not mushy. Let it cool to near body temperature (warm to slightly cool).

Portion the rice into an egg-sized amount appropriate for one nigiri (about 15–20 g). Using wet hands (dip in water with a little rice vinegar to prevent sticking), shape the rice into an oblong mound about 2 inches long and 1 inch wide, with a gentle squeeze to compact it but not crush the grains.

Prepare shrimp

Start with a large raw shrimp. Remove the shell but keep the tail if desired for presentation; remove the vein. Rinse and pat dry. With kitchen scissors, butterfly the underside: make a shallow cut along the belly from head-end to tail, stopping before the tail. Flatten slightly so the shrimp will lay flat over the rice.

Poach and shape shrimp (classic ebi nigiri method)

Bring 1/2 cup water to a gentle simmer with 1/8 tsp kosher salt and 1/16 tsp sugar. Add the shrimp and poach for 30–60 seconds until the shrimp turns opaque and the flesh firms but remains tender (do not overcook). Immediately transfer to an ice bath for 1 minute to stop cooking; drain and pat dry. If shrimp naturally curls, press gently along the belly with the back of a knife or use a cotton skewer to straighten into a slight curve so it will sit over the rice with the tail slightly elevated. Remove the tail shell if you prefer a clean bite.

Alternatively, if using pre-cooked butterflied shrimp, warm briefly in hot (not boiling) water for 10–15 seconds and then cool and pat dry before assembly.

Apply wasabi and assemble

Place a very small smear (about 1/4 tsp) of wasabi on the underside (fleshy side) of the shrimp where it will contact the rice. This seasonings layer helps adhere and adds flavor. Lay the shrimp over the rice block so the shrimp covers the rice and the tail extends slightly beyond the end. With thumb and forefinger of one hand on top of the shrimp and the other hand cupping the rice, press gently to adhere shrimp to rice — press just enough to attach without crushing the rice grains.

Final adjustments

Wipe edges clean. If desired, brush a few drops of soy sauce on top or serve soy sauce on the side for dipping. Present the single ebi nigiri on a plate garnished with pickled ginger if desired.