Botan Ebi - Nigiri Recipe

Rinse rice

Place 1.5 cups Japanese short-grain rice in a bowl and cover with cold water. Swirl with your hand and drain. Repeat rinsing and draining 4–5 times until the water runs nearly clear.

Soak and cook

After the final drain, add rinsed rice to a rice cooker or small pot with 1.6 cups water. Soak for 30 minutes if using a pot (rice cooker typically handles soak). Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–15 minutes. Let rest, covered, for 10 minutes off heat.

Prepare sushi vinegar

While rice cooks, combine 3 tbsp rice vinegar, 1.5 tsp sugar, 1 tsp fine sea salt and 0.5 tbsp mirin in a small bowl. Stir until sugar and salt dissolve. Warm slightly (microwave 5–8 seconds) if needed to dissolve fully, then cool.

Season rice

Transfer cooked rice to a wooden or wide shallow bowl (hangiri or large bowl). Gently fold in the seasoned vinegar with a cutting motion using a rice paddle or spatula to avoid smashing grains. Fan or allow airflow to cool the rice to body temperature (about 25–30°C / 77–86°F) while continuing gentle folds. Keep rice covered with a damp cloth until forming nigiri.

Prepare prawns

If prawns still have heads, remove heads by twisting; reserve heads if making a small sauce. Carefully peel shells leaving tail segment intact if desired for presentation, or remove entirely for pure nigiri appearance. Devein if not already done by making a shallow slit along the back and removing the dark vein. Rinse quickly and pat prawns dry on paper towels. Keep cold until assembly.

Butterfly prawns

For nigiri, make a shallow incision along the underside of each prawn and gently press to flatten so the prawn lies flat over a rice mound. Alternatively, butterfly along the top (back) to create a slightly opened appearance. Lightly salt both sides of each prawn with about a pinch (adjust from the 0.5 tsp total) and let sit 2–3 minutes to draw flavor.

Optional head sauce (amaebi head)

If using prawn heads: heat a small skillet over medium-high heat with 1 tsp neutral oil. Add 6 prawn heads and sear until fragrant and slightly crispy, crushing them a little to release juices (about 2–3 minutes). Add 1–2 tbsp water and a splash of soy sauce (optional) and simmer 30–60 seconds to create a tiny concentrated sauce. Strain and reserve the liquid as an optional dipping sauce or a few drops over the finished nigiri.

Wasabi

Place small dab (about 1/4 to 1/2 tsp) of prepared wasabi on the underside center of each prawn where it will contact the rice. Adjust amount to taste or use fresh grated wasabi sparingly.

Form rice mounds

Wet your hands lightly with water mixed with a little rice vinegar (to prevent sticking). Take about 20–22 g (roughly 2 tablespoons) of seasoned rice and form an oblong oval by gently pressing—firm but not compacted. Use thumbs and forefingers to shape without crushing grains. Repeat for all 12 pieces.

Assemble nigiri

Place a dab of wasabi on each rice mound (if not already on prawn), then lay a butterflied prawn over the rice, pressing gently so prawn adheres to rice. If you left tails on, orient tail to the back. Smooth edges with lightly wet fingers as needed.

Garnish and finish

Optionally top each nigiri with a tiny sprinkle of negi or microgreens, a sliver of shiso, or a small dot (about 1/8 tsp) of yuzu kosho or yuzu juice for brightness. If using prawn-head sauce, place a few drops on each nigiri or serve on the side.

Arrange 12 pieces of botan ebi nigiri on a chilled plate. Serve immediately with soy sauce, pickled ginger and extra wasabi on the side. Eat within 30–60 minutes of assembly for best texture and flavor.

Storage note: Raw spotted prawns are best consumed fresh. If you must store, keep prawns and rice separately refrigerated and assemble just before serving within a few hours.