Shrimp Sushi Recipe
Recipe information
Make Shrimp Sushi in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Sushi Rice
Shrimp Topping
Assembly & Garnish
Sushi Rice
1. Rinse Rice
Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swirling the grains with your hand until the rinse water runs almost clear (about 3–5 minutes). Drain well.
2. Soak and Cook
Transfer the drained rice to a medium saucepan. Add 2.2 cups water. Let the rice soak 20–30 minutes if you have time (this improves texture). Cover and bring to a gentle boil over medium-high heat, then reduce heat to low and simmer, covered, 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.
3. Season Rice
While rice rests, warm 3 tbs rice vinegar, 2 tbs sugar, and 1 tsp kosher salt in a small saucepan over low heat just until sugar and salt dissolve; do not boil. Transfer rice to a large shallow bowl or hangiri if available. Gently fold the seasoned vinegar into the rice with a rice paddle or spatula using cutting-and-fanning motions to mix and cool the rice quickly until slightly glossy and body temperature (about 5–8 minutes). Cover with a damp towel to keep moist while assembling.
Shrimp Topping
4. Prepare Shrimp
If shrimp are frozen, thaw completely and pat dry. Ensure shrimp are peeled, deveined and tails removed. Use 12 medium shrimp for 12 pieces of sushi.
5. Poach Shrimp
In a small saucepan, bring 4 cups water and 1 tsp kosher salt to a gentle simmer. Add shrimp and poach until just opaque and cooked through, about 2–3 minutes depending on size. Immediately transfer shrimp to an ice bath to stop cooking and keep texture firm. Drain and pat dry.
6. Butterfly and Season
Lay each cooled shrimp on a cutting board, belly-side down. Make a shallow cut along the underside without cutting fully through, then press gently to flatten (butterflying) so the shrimp will lie flat on rice. Lightly brush each shrimp with a mixture of 1 tbs mirin and 1 tsp soy sauce to add shine and subtle flavor. If desired, quickly torch the tops for a few seconds to warm and add a slightly charred aroma (optional).
Assembly & Garnish
7. Form Rice Ovals
Wet your hands with a mixture of cold water and a teaspoon of rice vinegar (to prevent sticking). Take about 2 tablespoons (roughly 20–25 g) of sushi rice and shape it gently into an elongated oval (nigiri) by compressing lightly between your palms — firm enough to hold shape but not crushed. Repeat to make 12 rice ovals.
8. Top with Shrimp
Place one butterflied shrimp over each rice oval, pressing gently so it adheres. If using nori strips, wrap a 1/2-inch (1 cm) wide strip of nori around the middle of each nigiri and press its ends together underneath to secure.
9. Finish and Serve
Optionally brush a small amount (about 1 tsp distributed) of rice vinegar over the shrimp for sheen. Sprinkle a light pinch of toasted sesame seeds over each piece. Arrange on a platter with wasabi and pickled ginger on the side. Serve immediately.
Local Coupons
No local coupons found for this recipe's ingredients.