Tiger Shrimp Nigiri Recipe

Rinse the rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 4–5 rinses). Drain 10–15 minutes.

Cook the rice

Combine rinsed rice and 360 ml water in a rice cooker or a heavy-bottomed pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Season the rice

Meanwhile, warm 3 tbs rice vinegar with 1 tbs sugar and 1/2 tsp fine sea salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large shallow bowl or hangiri. Gently fold the vinegar mixture into the rice using a wooden spatula or rice paddle with cutting-and-folding motions to avoid crushing grains. Fan the rice as you fold to cool it quickly to body temperature (about 20–25°C / 68–77°F). Cover with a damp towel to keep warm and moist while assembling.

Prepare poaching liquid

In a saucepan, bring 1000 ml water to a gentle simmer with 1 tbs kosher salt and 1 tsp sugar. Stir until dissolved. Do not boil vigorously; maintain a gentle simmer.

Poach the shrimp

Add the 12 tiger shrimp to the simmering liquid in a single layer. Poach just until shrimp turn opaque and curl into a loose 'C' shape, about 1.5–2 minutes depending on size. Do not overcook (they will toughen).

Shock and chill

Immediately remove shrimp with a slotted spoon and transfer to a bowl of ice water (2 cups ice + cold water) to stop cooking and firm the texture, about 1 minute. Drain shrimp and pat dry on paper towels.

Butterfly and press

To make nigiri-friendly shrimp, hold a shrimp with the underside up. With a sharp knife, make a shallow cut along the belly from tail to head end but do not cut through completely; open it flat (butterfly). Remove any remaining vein if present. Lightly press the opened shrimp flat with your palm to create a broad topping that will sit on rice. If desired, leave the tail intact for presentation.

Whisk together 2 tbs Japanese mayonnaise, 1 tsp sour cream, 1/2 tsp lemon juice and 1/4 tsp sriracha (or omit for no heat) in a small bowl until smooth. Transfer to a squeeze bottle or small piping bag for easy drizzling. Taste and adjust seasoning; the sauce should be creamy, slightly tangy, and just a touch spicy if using sriracha.

Form rice oblongs

Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Take about 20–22 g (approximately 1.5–2 tbs) of seasoned sushi rice and form it into an oblong mound (nigiri) by gently pressing and shaping with your fingers — firm but not compressed. Repeat to make 12 rice mounds.

Apply wasabi (optional)

If using wasabi, smear a small thin amount (about a rice grain-size) on the underside of each butterflyed shrimp or directly on the rice mound to taste.

Top rice with shrimp

Place one butterflied shrimp on each rice mound, pressing gently so shrimp adheres to the rice. The tail can hang off the end for presentation.

Finish with sauce and roe

Using the squeeze bottle, drizzle a thin ribbon of the creamy sauce across each shrimp (about 1/4 tsp per nigiri). Sprinkle approximately 1/8 tsp black flying fish roe (tobiko) or black caviar on top of the sauce for each piece. Add a few microgreens or a sliver of scallion as an optional garnish.

Serve

Arrange the 12 tiger shrimp nigiri on a platter. Serve immediately with soy sauce on the side for dipping. Nigiri is best eaten within 10–20 minutes of assembly to preserve rice texture and shrimp temperature.