Is shrimp nigiri cooked or raw?

This recipe uses fully cooked shrimp. Some specialty shrimp sushi preparations are raw, so check the specific dish when ordering at a restaurant.

What does ebi nigiri mean?

Ebi means shrimp. Ebi nigiri commonly refers to a shrimp topping served over a small hand-shaped mound of seasoned sushi rice.

Can I use frozen shrimp?

Yes. Thaw them according to the packaging instructions, cook thoroughly, and cool promptly before preparing the topping.

Can I use precooked shrimp?

Yes, if they are ready to eat and have been stored correctly. Drain and dry them before assembly. Avoid boiling them again unnecessarily.

How do you cut shrimp for nigiri?

After cooking and peeling, cut lengthwise along the underside without cutting through the back. Gently open the two sides into a butterfly shape.

Do I need a sushi mat?

No. Nigiri is shaped by hand, so a rolling mat is not required.

Can I remove the shrimp tails?

Yes. Keeping the tail is a presentation choice. Removing it can make the finished pieces easier to eat.

Is shrimp nigiri gluten-free?

The basic rice and plain shrimp may be gluten-free, but sauces, vinegar blends, wasabi mixtures, and cross-contact can change that. Verify every ingredient when gluten avoidance is necessary.

Shrimp Nigiri Recipe: How to Make Ebi Sushi at Home

Description

About 16 shrimp nigiri pieces made with fully cooked butterfly shrimp and seasoned Japanese short-grain rice. Includes peeling, underside cutting, and gentle hand-shaping instructions.

Ingredients

Scale

200 g Japanese short-grain white rice, approximately 1 US cup
Water according to the rice package
30 ml unseasoned rice vinegar, 2 tablespoons
8 g granulated sugar, 2 teaspoons
3 g fine salt, 1/2 teaspoon
16 large raw headless shrimp, preferably shell-on and already deveined
Water for cooking shrimp
Clean ice water for cooling shrimp
Clean water for moistening hands
Wasabi, optional
Soy sauce or verified gluten-free tamari, for serving
Pickled ginger, optional

Instructions

Rinse and drain the rice. Cook according to package or rice cooker instructions and allow the recommended covered rest.
Mix rice vinegar, sugar, and salt until dissolved. Fold into the hot cooked rice gently, then release steam and cool until barely warm.
Thaw frozen shrimp according to the package. Check that they are deveined without cutting through the back. Keep raw shrimp separate from cooked rice and clean utensils.
Bring a saucepan of water to a gentle boil. Cook shrimp thoroughly; timing varies with size. Aim for 145°F (63°C) internally, with firm, pearly, opaque flesh. Do not rely only on a fixed time.
Transfer to clean ice water to cool promptly, drain well, and peel. Remove the tails if preferred. Pat dry and use a clean board and utensils for cooked shrimp.
Place each shrimp underside up. Carefully cut lengthwise along the underside without cutting through the back, then gently open like a book.
Lightly moisten clean fingers. Form about 20 to 25 g cooked rice into a small oval using a few gentle presses. Make about 16 pieces; excess rice may remain.
Add a tiny dab of optional wasabi to the opened underside of a shrimp. Set it over the rice with the orange-and-white back upward, and press gently to settle.
Serve promptly with soy sauce and ginger separately. Keep unused shrimp chilled and work in small batches.

Notes

This recipe has not been kitchen-tested. Times and yield are estimates and exclude thawing and extra soaking. Follow the rice package. This home method does not require skewers; some shrimp curvature is acceptable. Plain ready-to-eat cooked shrimp can be substituted when handled according to their label; skip raw-shrimp cooking and avoid unnecessary reheating.

Contains crustacean shellfish. Verify soy sauce and other accompaniments for allergens. Keep seafood refrigerated at 40°F (4°C) or below. Limit unrefrigerated time to two hours, or one hour above 90°F (32°C). Cool stored rice quickly, refrigerate promptly, and use within 24 hours. Assemble close to serving.

Prep Time: 35 minutes
Resting and cooling: 25 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Stovetop and hand shaping
Cuisine: Japanese-inspired

Nutrition

Serving Size: 4 pieces

Keywords: shrimp nigiri, ebi nigiri, shrimp nigiri recipe, cooked shrimp sushi