How to Prepare Sushi Shrimp (Ebi Nigirizushi Recipe) | OCHIKERON | Create Eat Happy :)

By ochikeron · 60 min

Ingredients

Instructions

1. Devein the shrimp after removing the heads, leaving the shells and tails on. Thread bamboo skewers through the shrimp along the body to straighten them.
2. Bring 500 ml water and 2 tsp salt to a boil. Cook the shrimp for about 3 minutes.
3. Let the shrimp cool in the cooking water.
4. When the water is completely cool, peel the shell, leaving the tail on. Cut along the belly side toward the back, stopping before the vein is cut through, so the shrimp opens up wide. Wipe or lightly rinse off any remaining vein.
5. Mix 1.5 to 2 tbsp rice vinegar, 0.5 to 1.5 tbsp sugar and 1/2 tsp salt until fully dissolved. Microwave for a few seconds if needed.
6. Add the sushi vinegar to 350 g (12 oz) hot cooked short-grain rice and cut through it with a rice paddle to separate the grains. Let it cool; fanning it gives a glossier finish, but this is optional.
7. Shape the rice into an oval. Top with the shrimp, avocado slices, onion slices and mayonnaise.
8. Serve with soy sauce or wasabi soy sauce.

Summarized from ochikeron's video. Watch it for the details.

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