Ebi Sushi Recipe

Delicious Ebi Sushi recipe that is simple to prepare

5 from 4 votes

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Course: Main Course

Cuisine: Japanese

Keyword: Ebi Nigiri, Ebi Sushi, Shrimp Nigiri, Shrimp sushi

Prep Time: 30

Cook Time: 5

Total Time: 35

Servings: People

Calories: 275kcal

Rinse 1 cup of sushi rice by placing it in a colander and running water through it until the water is clear.
After the rice is rinsed, add it to a sauce pan with 1 1/4 cups of water.
Bring the water to a boil and then reduce the heat to low. Cover and let the rice simmer for 20 to 30 minutes, or until the water is absorbed and the rice is soft.
Remove the rice and place into a bowl or dish and let cool. I would line the dish with parchment paper prior to adding the rice to avoid sticking.
Once the rice has cooled, mix 1/4 cup of sushi vinegar into your rice. Stir until it has absorbed into the rice. Once cooled and fully absorbed, your rice is ready to roll!

Bring a pot of water, with a dash of salt, to a boil.
While waiting for the water to boil, insert a bamboo skewer under the belly shell of the shrimp starting at the head and ending at the tail. The purpose of this is to straighten out the shrimp and keep it straight while cooking.
Once our pot of water is boiling, add the skewered shrimp to the water cook until the shrimp turns pink and is firm under its shell. This usually takes around 3 minutes.
While the shrimp is cooking, prepare a bowl of ice water to add the shrimp to when they are done cooking.
Once the shrimp is cooked, add to your ice bowl and keep there until cool (usually a minute or two).
Once cool, take the shrimp out of ice water, remove the bamboo skewers and the shells on the body, leaving only the tail.
Using a sharp knife, butterfly the shrimp along the belly. You can do this by making a cut in the belly of the shrimp along its entire length (from head to tail), making sure to only cut to the vein of the shrimp. Once your cut is made, spread the shrimp open and clean out the vein.
Pat dry before using in your nigiri.

Form the sushi rice into a ball the shape of a small egg: Mix a splash of rice vinegar into a bowl of water and wet hands. This helps prevent rice from sticking to your hands.
After wetting your hands, form a small ball of sushi rice into a small egg shape. The exact size depends on the size of your shrimp. The shrimp should be able to wrap around the top half of the ball of rice on the sides and hang over the rice slightly on the front and back of the nigiri.
Add wasabi: If you are a fan of wasabi, add a dash of wasabi to the butterflied portion of the shrimp (belly side). If you don't care for wasabi, you can skip this step.
Wrap ebi shrimp around sushi rice: Wrap the shrimp around the ball of sushi rice. I do this by first using my fingers to gently press the ball into the shrimp. I then gently push the sides of the shrimp onto the rice. The ball should fit nicely inside your ebi shrimp. This is an art and gets easier with practice so don't get frustrated if you struggle at first.
Serve and enjoy: I usually serve with soy sauce and wasabi. Most people also serve with pickled ginger as well.