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Ingredients
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Sashimi - Prawns
Seasoning & Garnish
Optional Accompaniments
Method
Sashimi - Prawns
Inspect and clean
Check each botan prawn for freshness: clear eyes, firm flesh, mild ocean smell. Rinse prawns briefly under cold running water. Using scissors or a small knife, make a shallow cut along the back of each prawn and remove the digestive tract if present. Leave tails intact for presentation.
Salt-brine and chill (optional but recommended)
In a bowl, dissolve the fine sea salt into 1 cup of cold water. Add the prawns and gently swish for 30 seconds to 1 minute to tighten flesh and remove surface impurities. Transfer prawns to a bowl of ice water (2 cups water + crushed ice) and let rest 3–5 minutes until very cold. This firms texture and enhances sweetness. Drain thoroughly and pat dry with paper towel.
Quick vinegar rinse
Lightly brush or dip each prawn in the rice vinegar (about 1 tablespoon divided) to balance sweetness and gently sterilize the surface. Pat dry again with paper towel. Do not soak—this is a quick rinse only.
Prepare for slicing
Place prawns belly-side down on a cutting board. For sashimi presentation, you may serve whole (but cleaned) or butterfly each prawn: using a very sharp knife, make a lengthwise cut through the back (do not cut through the tail) and open the prawn like a book, leaving the two halves connected at the tail. For nigiri-style, flatten slightly by pressing gently with the flat of the blade to open the body and rest on rice (if preparing nigiri).
Seasoning & Garnish
Plate and finish
Arrange prawns on chilled plates or on a bed of crushed ice to keep cold. Place a shiso leaf under or alongside each prawn for aroma and color. Add a thin lemon slice or wedge next to each prawn. If using toasted sesame seeds, sprinkle a very light pinch over the prawns; do not overpower delicate flavor.
Serve
Serve immediately with small dishes of chilled soy sauce and fresh grated wasabi. Provide pickled ginger on the side as a palate cleanser. Instruct diners to dip the prawn lightly (tail first) into soy or add a small dab of wasabi—avoid soaking to preserve flavor and texture.
Optional Accompaniments
If offering as part of a larger sashimi selection, arrange pickled ginger between different fish to cleanse the palate. Keep any unused prawns chilled on ice and consume within 30–60 minutes for best quality.