Ebi Shrimp Recipe
Make Ebi Shrimp 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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Shrimp
Sushi Rice
Assembly & Garnish
Method
Shrimp
- 1
Prepare poaching liquid
In a medium saucepan, combine 4 cups water, 1 tablespoon kosher salt, 1 tablespoon granulated sugar and 2 tablespoons rice vinegar. Bring to a gentle simmer over medium heat, stirring until salt and sugar dissolve. Do not boil vigorously.
- 2
Poach shrimp
Add the peeled and deveined shrimp (tails left on) in a single layer. Simmer gently for 60–90 seconds, until shrimp turn opaque and curl into a loose C-shape. Cooking time will vary by size; do not overcook.
- 3
Shock shrimp
Prepare a bowl with 2 cups of ice and cold water. As soon as shrimp are cooked, transfer them with a slotted spoon into the ice bath to stop cooking. Let sit 1 minute, then drain on paper towels.
- 4
Butterfly and press
With a sharp paring knife, make a shallow lengthwise cut along the belly of each shrimp and open it so it lies flatter (but keep tail intact). If the shrimps are very curly, gently press each shrimp with the flat side of the knife or palm to slightly flatten for better sushi shape.
- 5
Light seasoning
Brush or lightly spray each shrimp with a small amount of the reserved poaching liquid (strained) or a few drops of rice vinegar to add a touch of seasoning and shine. Pat dry if excess liquid remains.
Sushi Rice
- 6
Cook rice
Place the rinsed 2 cups sushi rice in a rice cooker or saucepan with 2.2 cups water. Cover and cook according to your rice cooker instructions or bring to a boil, then reduce to low and simmer 15 minutes covered. Remove from heat and let rest, covered, 10 minutes.
- 7
Season rice
While rice cooks, combine 4 tablespoons rice vinegar, 2 tablespoons sugar and 1 teaspoon salt in a small saucepan over low heat. Stir just until sugar and salt dissolve; do not boil. Remove from heat and let cool slightly.
- 8
Finish rice
Transfer cooked rice to a wooden or wide bowl. While rice is hot, drizzle the vinegar mixture evenly over rice and gently fold with a paddle or spatula using cutting and turning motions to mix without smashing grains. Fan the rice as you mix to help cool and give shine. Let rice come to near room temperature (about 10–15 minutes).
Assembly & Garnish
- 9
Form rice nigiri
Wet your hands with a mixture of cold water and a drop of rice vinegar to prevent sticking. Take about 20–22 grams (roughly 1/4 cup) of seasoned sushi rice and shape it into an oblong mound by gently molding with your fingers and palm — firm but not tightly packed.
- 10
Top with shrimp
Place a butterflied shrimp over each rice mound, tail extending off one end. Optionally, put a small dab of wasabi between shrimp and rice if desired. Press lightly to adhere the shrimp to the rice so pieces hold their shape.
- 11
Serve
Arrange the 12 ebi nigiri on a platter. Garnish with thinly sliced scallion or microgreens if using, and serve immediately with pickled ginger and soy sauce at the side.