Nigiri Sushi with Ebi (Shrimp Nigiri)
A recipe from Japan.
🇯🇵 JapanjapanesecookedSeafoodglutenFreedairyFreenutFreesoyFreeOptioneggFreelowCarb
Nutrition (per serving)
140Calories
22 gProtein
1 gSugar
350 mgSalt
Ingredients
- 20g handful Sushi rice
- 1 large, butterflied Boiled shrimp (ebi)
- dab Wasabi
- dipping Soy sauce
- cleanser Gari
- for straightening shrimp Bamboo skewer
Method
- Prepare rice as standard.
- Boil shrimp in salted water until pink, about 2-3 minutes; shock in ice water to stop cooking.
- Peel shrimp, leaving tail intact for presentation; devein and butterfly by slicing underside deeply but not through, then flatten.
- Insert bamboo skewer along underside to keep straight during final boil or steam for 1 minute; remove skewer once cool.
- Form rice mound.
- Apply wasabi, place flattened shrimp over rice, tail curling elegantly over end.
- Serve with dips; the sweet, firm shrimp pairs with tangy rice.
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